Shake it, or make it, then bake with it.
Green Plate Special
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A new fish for Maine waters – and dinner plates
Black sea bass have expanded their territory northward and are consuming native fish. One way to attack the problem? Eat it.
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Dip into bulk bins for zestier, cheaper and greener spices
Buying seasonings that way reduces packaging and lets you buy only what you need.
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Get close to exact when cooking with eggs of varied sizes
A measuring cup and a little math help meet recipe requirements, especially with local eggs.
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One healthy, local chicken feeds the family three times
A big, humanely raised bird deserves to be utilized to the max and in deliciously diverse ways.
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Demand gets institute cracking on plan to sustain crab
Hannaford’s interest in Jonah crab leads to recommendations being considered by fishery regulators.
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Makeover gives mushroom soup a locavore seal of approval
The recipe revamp boosts its sustainability.
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What is the most energy-efficient pot for cooking dried beans?
The electric pressure cooker – maybe.
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Shrinking the waste of food packaging begins with baby steps
Plus a recipe for Homemade Cinnamon and Brown Sugar Instant Oatmeal.
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Tagine becomes essential cookware for kitchen – or desert isle
A Brunswick cook discovers she can use the North African import to make almost anything.