Baking your own is an easy process.
Green Plate Special
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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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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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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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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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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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Trick to making pumpkin treats: a sweet jack-o’-lantern
Pie pumpkins are smaller than most carving ones, but their pulp is perfect for prize-winning caramels.
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15 ways to reuse the butter wrapper
Get in the habit of re-use.
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Skate rebounds to good rating for sustainable eating
Try making the kite-shaped Gulf of Maine fish with apples and capers.
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A great cheese demands that even its rind be used
Parmigiano-Reggiano rind makes many dishes richer, including a broth with ravioli or tortellini.