Used in a multitude of ways, the herb can bring complexity to your cooking.
Green Plate Special
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Green crabs have invaded, and if you can’t beat ’em, eat ’em
Efforts to turn the invasive green crabs into a restaurant delicacy continue.
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Weigh, don’t measure, next time you bake
Oust the cups, invite in the grams, for accuracy’s sake and possibly less food waste.
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Samphire, sea bean, glasswort – whatever you call it, it’s delicious
Forage for seaweed in a marsh near you, and then serve it up for dinner.
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You can never have too many strawberries
Freeze them for later (is there such a thing as too many strawberries?)
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‘Green Plate Special’ cookbook, based on Maine Sunday Telegram column, wins award
Christine Burns Rudalevige’s book takes the prize in the Socially Conscious category at The Readable Feast.
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Don’t dump that cooking mishap; transform it
If life gives you overcooked rice, make rice pudding – and lots of other tricks for avoiding wasting food that’s taken a left turn.
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Does your yogurt habit make you a heedless environmentalist?
Cut down on plastic and food miles by buying local or making your own.
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Recipes for your farmers market finds
Maple-Buttermilk BBQ Chicken Recipe from Christine Burns Rudalevige. The most affordable way to make this dish using local chicken is to break down a whole local chicken if you have the know-how. (And if not, there are only a zillion online resources to teach you.) A package of bone-in thighs is the next best thing, […]
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10 tips for keeping costs down at the farmers market
Shop local, but shop smart by knowing how and where to find the best deals.