As soup season nears, our columnist walks us through making stocks from all the bits and pieces you’d otherwise toss out.
Green Plate Special
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It’s a scramble to source local, organic soybeans
But it can be done, and the resulting products speak for themselves.
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There’s no need to throw away potato skin peelings
In most dishes, the peel is just fine and when it’s not, we’ve got you covered with a spicy-sweet recipe.
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Homemade hot dog rolls: They taste better
And several other reasons to consider making your own, including sustainability.
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Before a holiday, use up the dribs and drabs in your fridge and pantry
And while you’re at it, figure out how much food you typically waste.
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Cilantro offers a model of root-to-leaf cooking
Used in a multitude of ways, the herb can bring complexity to your cooking.
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Green crabs have invaded, and if you can’t beat ’em, eat ’em
Efforts to turn the invasive green crabs into a restaurant delicacy continue.
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Portland’s Susan Webster went from concerned parent to food waste activist
Now she’s leading a Muskie School workshop to help Maine institutions in the ultimate food fight.
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Add flower power to your plate with hostas
Hungry? Why not grab something from your flower garden.
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Using less meat in your burger is not punishment
Try these tricks, psychological and culinary, and you’ll never notice the lack.