Seasonal, local, organic, etc. But the key lesson columnist Christine Burns Rudalevige has to convey about being a sustainable cook and eater? Stay flexible.
Recipes
Posted inFood & Dining, Recipes
Can ChatGPT help Maine food professionals save time?
We tested the chatbot’s knowledge of the local food scene and got results that ranged from boring to blatantly wrong to borderline genius.
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Posted inFood & Dining, Recipes
Try your hand at low-and-slow smoky BBQ this summer
A cooking process that seems simple and straightforward actually requires finesse. Barbecue experts from Terlingua and Noble Barbecue explain the lessons they learned through experience.
Posted inFood & Dining, Green plate special, Recipes
On a hot summer’s day, prepared whole grains are a cook’s best friend
Cook and refrigerate a big batch at the start of the week. When dinner time comes, no need to turn on the stove to make a cooling summer salad.
Posted inFood & Dining, Green plate special, Recipes
Haddock quotas for fishermen have been drastically cut. What does that mean for haddock eaters?
Probably not what you think.
Posted inFood & Dining, Green plate special, Recipes
Even if you didn’t like the cool, rainy spring, this veggie did
Other Maine fruits and vegetables were slowed by the weather, but beets thrived, and you can enjoy them in many surprising ways.
Posted inFood & Dining, Recipes
Salmon and peas on the Fourth: A New England tradition revisited
Though river dams have decimated Maine’s Atlantic salmon population, the customary meal lives on with some. Our recipes make it easy for you to give a nod to the classic pairing at your own Fourth festivities.
Posted inGreen plate special, Recipes
Avoid the heat and embrace ease with summer rolls
These no-fry rolls are also a great way to use up leftover meat, poultry and tofu.
Posted inFood & Dining, Green plate special, Recipes
From A to Z, how to store the excess summer produce you just couldn’t resist
Faced with an overflowing summer farmers market, who can say no? Certainly not our columnist. The answer to over-indulging: Good storage.
Posted inFood & Dining, Green plate special, Recipes
Christine’s Library of Kitchen Things is now open
Like to borrow a blow torch or a blender? Sharing tools is part of sustainable living.