Rachel Khanna sees cooking with thoughtfulness and love as a pathway to joy and health.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inAppel on Wine, Food
White wines made in the oxidative style especially appealing in winter
Full-bodied and earthy, they may surprise those who usually reach for reds.
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Posted inFood, Recipes
Rid of excess water, tofu is a flavor sponge
When it’s pressed, even a devoted carnivore relishes sauteed tofu with vegetables and a chili-orange sauce.
Posted inFood, Recipes
The Maine Ingredient: Citrus fruits bring all kinds of brightness, just when we need it
Broiled grapefruit, Moroccan chicken and chocolate-orange pound cake are just a few zesty recipes to consider.
Posted inFood, Recipes
Deviled eggs less trouble when served on toasts
This recipe removes any worries about ruining the cooked whites when peeling the eggs.
Posted inFood, Recipes
Don’t you dare toss those leftovers: Cookbook has 100 recipes for using extras
‘Love Your Leftovers’ by Nick Evans starts with a framework of 14 food basics – from roast chicken to rice.
Posted inRecipes, Source
As invaders gobble wild mussels, new tastes get cultivated
Cultured Maine mussels cooked in an herb broth or oysters should satisfy mollusk fans.
Posted inGreen plate special, Recipes, Source
Give your daily bread delicious uses when it grows old
Easy-to-make bread crumbs add homemade goodness to comfort food and desserts.
Posted inRecipes
A speedy chicken breast that packs flavorful, crunchy punch
It tastes nothing like the bland, dry chicken you’ve grown to tolerate.
Posted inRecipes
To the rescue: The freezer and home-cooked beans
You’ll be happy to have them if you’ve planned in advance and cooked up a pot full.