Green Plate Special
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PublishedJanuary 4, 2015
Cabbage doesn’t have to be boring
In this recipe for kimchi ramen, it's anything but.
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PublishedDecember 28, 2014
You didn’t finish the champagne and it’s gone flat? Cook with it
Columnist Christine Burns Rudalevige offers many ideas.
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PublishedDecember 21, 2014
For a healthier planet, blessed are the local cheesemakers
Pair Maine-made cheeses with a colorful cranberry, ginger and lemon chutney.
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PublishedDecember 14, 2014
Healthy thing about Hanukkah treats is recycled oil
These traditional treats may not be healthy, but they can be sustainable if you reuse or recycle the frying oil.
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PublishedDecember 7, 2014
It’s a snap to break the packaged cracker habit
Baking your own is an easy process.
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PublishedNovember 30, 2014
Fully baked ideas from pros for using your oven efficiently
Plus, baker Briana Warner's recipe for maple custard pie with vanilla wafer cookie crust.
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PublishedNovember 23, 2014
Giving thanks for holiday leftovers and for reducing waste
A tasty hash helps you enjoy leftovers instead of adding to the tons in landfills.
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PublishedNovember 16, 2014
Thinking big about buying meat, and small in cooking it
For a svelter you and a greener world, eat stew with lots of flavor but less beef.
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PublishedNovember 9, 2014
Green Plate Special: Any old vegetable can become a sexy quickle
Turn on the stove for barely a minute and you can have very quick pickles.
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PublishedNovember 2, 2014
Green Plate Special: Canning (and canny) CSA lets you eat Maine food all winter long
Among her many offerings, Cheryl Wixson's pumpkin-maple butter and applesauce provide the makings for a tasty custard.
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