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PublishedAugust 18, 2019
A good problem to have: Using up that bottle of vermouth
Don’t let it go bad and pour it down the sink. Much better to make stone fruit crumble.
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PublishedAugust 11, 2019
The herring shortage has led Maine’s puffin population to change its diet
Humans should follow suit to help Maine’s fisheries rebound.
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PublishedAugust 11, 2019
Musings from a wine guy (and his cohorts) in a beer town
‘When a guest asks about beer, is there a little part of you that is disappointed? Do you ever try to sway a customer to wine even when they ask for something else?’
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PublishedAugust 11, 2019
Cover crops enrich the soil, prevent erosion, inhibit weeds and more
Have an empty space in your vegetable bed? Here’s how to fill it with a cover crop.
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PublishedAugust 11, 2019
Let’s get real: with s’mores, it’s hard to go wrong
A new cookbook by Dan Whalen offers, as the subtitle says, “Gooey, Melty, Crunchy Riffs on the Campfire Classic.”
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PublishedAugust 11, 2019
In hiking adventures, make new friends but keep the old
Camden Hills State Park is an old favorite, but it hasn’t lost one speck of its luster.
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PublishedAugust 11, 2019
Take your stuffed tomatoes to the next level
Hasselbacking, a technique where a vegetable is sliced accordion style, buttered, crumbed and baked, often is used for potatoes. The approach also works wonders on tomatoes.
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PublishedAugust 4, 2019
More options for vegan diners – try the tasting menu
These multicourse, set-menu meals are available at many Portland restaurants. You may need to order ahead, though.
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PublishedAugust 4, 2019
Granitas offer a twofer in the kitchen – keep cool, and use up bits of this and that
Picture sorbet, but flakier, plus you don’t need any special equipment to make it.
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PublishedAugust 4, 2019
Hiking: Columnist reaches the halfway point on his Pacific Crest Trail trek
These are the glory days of the hike.
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