Wondering what to do with the excess dough from rolling out your pie crust? Well, for starters …
Green Plate Special
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Fresh or frozen fish? The answer may surprise you
A long-standing myth about frozen seafood purports that it is of poor quality because freezing is the seafood industry’s way to prevent aging fish from going bad.
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Recipe: Quinoa, Red Lentil and Potato Cakes
This recipe makes four to six cakes.
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For a picture of food waste then and now, we look to the books
Our Green Plate Special columnist compares and contrasts two cookbooks on food waste, one from 2018, the other from 1975.
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Pâté – ‘a delicious requirement for sustainable meat consumption’
Granted, not everybody likes liver, but here’s an easy way to prepare it for those who savor a schmear on good bread.
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Recipe: Sausage-stuffed Onions
This recipe serves four.
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The humble onion offers lessons in good eating and buying
The essential bulb is easily purchased from Maine farms and stored, in case you don’t want to grow your own.
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In New Hampshire, an experiment in farming steelhead trout
Mussels and sugar kelp thrive on the nitrogen created by the fish, and grow alongside it.
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Make your own apple cider vinegar
Or buy it locally, made from Maine apples.
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Recipe: Seared Monkfish with Charred Tomato, Leek and Vermouth Sauce
This recipe serves four.