Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
Green Plate Special
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Salt pork then and now
Much of the difference is in how we use it today, less as the center of a meal than as a way to flavor dishes.
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Posted inBusiness, Food, Green Plate Special, Recipes
From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab
Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It’s local, pungent and could be one way to reduce the crabs’ numbers.
Posted inFood, Green Plate Special, Recipes
How do I love thee, brown butter? Let us count the ways
Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
Posted inFood, Green Plate Special, Recipes
Lemons aren’t (remotely) local. Can you substitute something else?
It’s situational, depending on the dish and technique, but sumac, for one, may work.
Posted inFood, Green Plate Special, Recipes
Too much of a good thing? How to preserve leftover cream
Freeze it. Some tips on how best to do so.
Posted inFood, Green Plate Special, Recipes
Radicchio – the leafy vegetable that’s almost too pretty to eat
But get over that. It’s also delicious, in season now and available from your local farmer.
Posted inGreen Plate Special, Recipes
Save the planet, and time, with one-pot cooking
Sustainable recipes like this Muhammara and Chickpea Stew also suit busy lives.
Posted inFood, Green Plate Special, Recipes
‘Twas a greener night before Christmas
Out with the sugar plums, in with the recycled wrapping paper. (But we do like that renewable-energy-powered reindeer vehicle.)
Posted inFood, Green Plate Special, Recipes
Efforts to restore American chestnut tree raise burning question for food lovers
When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.