Recipes
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PublishedJanuary 13, 2019
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
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PublishedJanuary 13, 2019
“Uncomplicated: Taking the Stress Out of Home Cooking” delivered on its promise
And it made cooking fun, too.
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PublishedJanuary 13, 2019
Lighter than usual, these lettuce wraps still pack a flavor punch
They let the filling be the star.
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PublishedJanuary 13, 2019
‘Anxiety baking’ recipes
Mainers who've taken to the kitchen in stressful times share their dishes.
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PublishedJanuary 6, 2019
Recipe: Chicken and Egg Drop Soup
This recipe serves six.
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PublishedJanuary 6, 2019
Where do old hens go when they die?
Into the stockpot, where they make a particularly excellent soup.
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PublishedJanuary 6, 2019
‘CIBI’ makes Japanese cooking accessible
And while the recipes in this beautiful, practical cookbook are rooted in Japan, they reflect the writers' other culinary influences, too.
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PublishedDecember 23, 2018
Recipe: Spaghetti a baccalà
This recipe serves four to six people.
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PublishedDecember 23, 2018
Salt cod lands back on Mainers’ dinner plates
Once a staple on New England (and many other lands') tables, salted cod is enjoying a small chef-driven renaissance in Maine. Bonus: It's a sustainable choice.
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PublishedDecember 19, 2018
Yukon Gold potatoes are the gold standard for this gratin
They really shine in this preparation.
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