Radishes add spark to canapés or salsa.
Recipes
Posted inFood, Recipes
Sorghum sweeps out of the South on a big culinary wave
A new generation of chefs reclaims the syrup and the grain for everything from cocktails to salads.
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Posted inFood, Recipes, Vegan Kitchen
Maine innkeepers offer beds and meat-free breakfasts
Vegan and vegetarian menus are a draw at coastal B&Bs.
Posted inFood, Recipes, Source
Spicy Marinated Dogfish Skewers
At The Salt Exchange, dogfish fillets are sliced into long, thin pieces that are then threaded onto skewers much like a piece of teriyaki chicken would be skewered. It’s best to skewer the fish before marinating it, as otherwise the long pieces will be too slippery to thread. You’ll need wooden skewers to make this recipe. […]
Posted inFood, Recipes, Source
Squid with Green Beans, Potatoes and Basil Pesto
A delicious way to prepare sustainable seafood from Barton Seaver’s first cookbook, “For Cod and Country.”
Posted inFood, Recipes, Source
Homemade seasonal flavored water
Who says staying hydrating needs to be so bland?
Posted inFood, Recipes
Toni Fiore’s Tunno Sandwiches
The spread also works well with crackers or celery sticks.
Posted inFood, Life & Culture, Recipes
Kate McCarty’s Orange Rosemary Rhubarb Jam
LOW-SUGAR ORANGE ROSEMARY RHUBARB JAM This recipe, adapted from Pomona’s Pectin, comes from Kate McCarty, a food preservation educator at the University of Maine Cooperative Extension and author of “Portland Food: The Culinary Capital of Maine.” This jam can be frozen, she said, or scaled down for a smaller batch and kept in the refrigerator. […]
Posted inFood, Life & Culture, Recipes
Erin Lynch’s rhubarb lemonade
Cool off with this refreshing take on a classic from Rosemont Market & Bakery.
Posted inFood, Recipes
Grilled mango and tomatillo salsa brings tang to meatloaf burgers
With blue cheese in the patties and the fruit and veggies on top, this burger abounds with flavor.