We all love the pure stuff, of course, but maple syrup infused with heat can add fun and flavor to foods as varied as cocktails, cookies and chicken and waffles.
Green Plate Special
Posted inFood, Green Plate Special, Recipes
As the price of eggs goes ever higher, try these tips to use fewer
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.
advertisement
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, Green Plate Special
Reduce the amount of meat in your diet with a gentle flexitarian approach
We’ve got a few tips to get you started, plus a tasty recipe for Extra Crispy Baked Orange Tofu with Broccolini that makes a strong case for meatless meals.
Posted inFood, Green Plate Special, Recipes
For 2025, stock your kitchen with 25 items from Maine’s incredible array of local foods
From maple syrup to mustard, farro to furikake, here’s a list of some of our columnist’s must-have Maine ingredients.
Posted inFood, Green Plate Special, Recipes
Walnut oil made the old-fashioned way is dear, but is worth every euro
At a picturesque walnut press in France, the oil is still made the traditional way, and its flavor can’t be beat.
Posted inFood, Green Plate Special, Recipes
Do urban farms make a difference when it comes to feeding city dwellers?
We lack the data to answer the question. But urban gardens and farms have educational and cultural value.
Posted inFood, Green Plate Special
Local boy makes good in the gastronomic capital of Paris
Raymond native Justin Terry moved to Paris a decade ago and now runs a Japanese restaurant there that specializes in ramen.
Posted inFood, Green Plate Special
Paella wasn’t always a (delicious) dinner party trick
Born as the humble food of farm laborers in Valencia, it was cooked over an open fire in the field with whatever ingredients were easily at hand.
Posted inFood, Green Plate Special, Recipes
Are you considering a switch from gas to induction? Here are some tips
Gas stoves have come under criticism for their impact on the environment and people’s health. Can we induce you to change?