Whether you are baking with eggs or eating them for breakfast, you can swap in other ingredients, use commercial egg substitutes or bulk up dishes so eaters won’t notice the lack of eggs.
Recipes
Posted inFood, Recipes
Savor the flavors of wonton soup in a fraction of the time
Skip the hassle of making dumplings by using wonton wrappers and pork meatballs for this streamlined wonton soup.
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Posted inFood, Recipes
Chicken thighs with cauliflower rice pilaf is a winter dinner win
Here’s a healthful dinner brimming with crunch, juiciness and color that’s sure to brighten a dreary day.
Posted inFood, Recipes
These ‘tuna’ melts show vegan cooking can be about abundance, too
From Jenné Claiborne’s new book, ‘Sweet Potato Vegan Vibes,’ this sandwich evokes the seafood salad without any fish.
Posted inArts & Entertainment, Food, Life & Culture, Maine, Recipes
Setting the scene onstage when the scene involves food
At local theaters, a recent run of food-related shows requires careful consideration for the food on stage.
Posted inFood, Recipes
This vegetable-loaded American goulash packs in added nutrition
Vegetables add nutrients and fiber to dishes, and help us feel more full with fewer calories.
Posted inFood, Recipes
Yes, you can fry soft tofu — and give it the salt-and-pepper treatment
Frying soft tofu creates an unbeatable contrast between crispy and custardy.
Posted inFood, Green Plate Special, Recipes
Experimenting with a local flour that may surprise you
There’s a learning curve as you learn to use Maine Grains’ Organic Black Bean Flour, but expect healthful payoffs.
Posted inFood, Recipes
A cook and baker from Boothbay Harbor devises the perfect bagel for Maine
She adapted the classic flavors of New England anadama bread to a bagel, a humble bread that originated in Poland.
Posted inFood, Recipes
These shareable Italian sub sliders boast big, bold flavors
With cured meats, toasted bread, pickled and brined produce, and a zippy sauce, these Italian sliders are a winning combination.