Recipes - Portland Press Herald

Dandelions are the key to a locally sourced piccata

by Christine Burns Rudalevige May 14, 2023May 14, 2026

The flower’s buds can be made into capers, which typically come from a plant that doesn’t grow in the U.S.

by Christine Burns Rudalevige May 7, 2023May 14, 2026

In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.

by Ann Maloney The Washington Post May 7, 2023May 6, 2023

A bonus? You can easily adapt it to use up leftover bits of whatever you’ve got.

by Ali Slagle Special to The Washington Post May 7, 2023May 6, 2023

If you can’t get to Connecticut soon, this 10-minute French bread pizza recipe will give you a taste of a regional favorite.

by M. Carrie Allan Special to The Washington Post May 7, 2023May 6, 2023

Adding spice to a margarita should be an exercise in balance and restraint, not an extreme-sport challenge.

by Luke Pyenson Special to The Washington Post April 30, 2023April 21, 2023

Italians love their offal. But they also love having fun with their food, like in this dish that substitutes a frittata for tripe.

by Daniela Galarza The Washington Post April 30, 2023April 24, 2023

Full of almond flavor, but not too sweet, this cake is great on its own or topped with fresh, sauted or roasted seasonal fruit.

by Christine Burns Rudalevige April 30, 2023May 14, 2026

Yes to leftovers and efficient meals. No to wasting water. And bacon and sausages are the wise cook’s go-tos for fast flavor.

by Ellie Krieger Special to The Washington Post April 30, 2023April 24, 2023

A one-pan meal of shrimp with saucy tomatoes, briny feta and bright, tender herbs, makes a delightful, low-effort weeknight dinner.

by Christine Burns Rudalevige April 23, 2023May 14, 2026

‘The Everlasting Meal Cookbook: Leftovers A-Z’ is filled with clever, unusual – and pretty quick – ideas for meals.