Green Plate Special - Portland Press Herald

Green Plate Special

Published
November 18, 2018

Pie trimmings – what a nice problem to have

Wondering what to do with the excess dough from rolling out your pie crust? Well, for starters ...
Published
November 11, 2018

Fresh or frozen fish? The answer may surprise you

A long-standing myth about frozen seafood purports that it is of poor quality because freezing is the seafood industry's way to prevent aging fish from going bad.
Published
November 4, 2018

Recipe: Quinoa, Red Lentil and Potato Cakes

This recipe makes four to six cakes.
Published
November 4, 2018

For a picture of food waste then and now, we look to the books

Our Green Plate Special columnist compares and contrasts two cookbooks on food waste, one from 2018, the other from 1975.
Published
October 28, 2018

Pâté – ‘a delicious requirement for sustainable meat consumption’

Granted, not everybody likes liver, but here's an easy way to prepare it for those who savor a schmear on good bread.
Published
October 21, 2018

Recipe: Sausage-stuffed Onions

This recipe serves four.
Published
October 21, 2018

The humble onion offers lessons in good eating and buying

The essential bulb is easily purchased from Maine farms and stored, in case you don't want to grow your own.
Published
October 14, 2018

In New Hampshire, an experiment in farming steelhead trout

Mussels and sugar kelp thrive on the nitrogen created by the fish, and grow alongside it.
Published
October 7, 2018

Make your own apple cider vinegar

Or buy it locally, made from Maine apples.
Published
September 30, 2018

Recipe: Seared Monkfish with Charred Tomato, Leek and Vermouth Sauce

This recipe serves four.