Green Plate Special
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PublishedJanuary 20, 2019
Sour milk is tremendously useful in a green kitchen
Helpful in tenderizing chicken or replacing buttermilk in baked goods, it's nothing to be sour about – though truly spoiled milk must go.
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PublishedJanuary 13, 2019
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
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PublishedJanuary 13, 2019
The argument for local garlic: Better taste, many choices and fewer food miles
Maine garlic production, happily, is on the rise.
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PublishedJanuary 6, 2019
Recipe: Chicken and Egg Drop Soup
This recipe serves six.
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PublishedJanuary 6, 2019
Where do old hens go when they die?
Into the stockpot, where they make a particularly excellent soup.
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PublishedDecember 30, 2018
Gravlax is festive, tasty and incredibly easy to make
And did we mention it's a good sustainable bet?
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PublishedDecember 23, 2018
Recipe: Spaghetti a baccalà
This recipe serves four to six people.
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PublishedDecember 23, 2018
Salt cod lands back on Mainers’ dinner plates
Once a staple on New England (and many other lands') tables, salted cod is enjoying a small chef-driven renaissance in Maine. Bonus: It's a sustainable choice.
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PublishedDecember 16, 2018
Recipe: Goat Cheese and Dried Fruit Truffles
This recipe makes 28-31 truffles.
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PublishedDecember 16, 2018
When weather’s frightful, be fruitful
Come winter, which is the more eco-conscious option for Maine eaters – dried fruit or fresh fruit?
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