Recipes - Portland Press Herald

Green Plate Special: Stumped by how to use up the leftover cranberry sauce?

by Christine Burns Rudalevige November 28, 2021May 14, 2026

Here is a cornucopia of options for making use of that one last thing in the fridge.

by Ellie Krieger Special to The Washington Post November 28, 2021November 19, 2021

With a rich tomato broth, bright green spinach and pieces of lasagna noodles, this soup is sure to hit the spot.

by Ann Maloney The Washington Post November 28, 2021November 19, 2021

The contrasts of flavors – and textures – make the salad something special.

Print: A Bookstore co-owner Josh Christie has (finally) found a hobby.

by Aaron Hutcherson and Becky Krystal The Washington Post November 21, 2021November 21, 2024

Two dynamite menus: Pick one or mix and match.

by G. Daniela Galarza The Washington Post November 21, 2021November 16, 2021

Garlicky and tinged reddish-gold, this one-pot rice and beans is hearty enough on its own.

by Richard Morgan Special to The Washington Post November 21, 2021November 16, 2021

Lucas Sin’s innovation at Nice Day represents a generational push for reimagining Chinese American takeout menus.

by Christine Burns Rudalevige November 21, 2021May 14, 2026

It frees up oven space, and air-fried Brussels sprouts make a strong argument for the appliance.

by Avery Yale Kamila November 14, 2021November 13, 2021

This year and every year, Maine vegans are grateful for warming entrees from nut loaf to vegetable Wellington.

by Aaron Hutcherson The Washington Post November 14, 2021November 4, 2021

It’s got a surprise ingredient: Canned pumpkin.