It’s simpler than you might think to serve the tender main dish.
Recipes
Posted inFood, Recipes
Melon glams up deliciously with something sparkling
Spiked melon balls with a little basil make an elegant dessert.
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Posted inFood, Recipes
The Maine Ingredient: Celebrate September’s bounty with versatile frittata
Pickled beets make a nice accompaniment.
Posted inFood, Green plate special, Recipes, Source
Which Maine heritage apples work best in your favorite recipes?
Start with personal taste, then consider some expert advice about how apple varieties perform in various dishes.
Posted inFood, Recipes
Bread and Butter: Joys and sorrows of the staff revolving door
Mike Wiley of Eventide Oyster, et. al, enjoys the privilege of working with dedicated, talented cooks, and gets used to losing them.
Posted inFood, Recipes
Pasta salad goes everywhere without losing any appeal
Vegetables that won’t get soggy and a zesty dressing go into a favorite that endures.
Posted inCookbook Reviews, Food, Recipes
‘The Modern Preserver’ gets creative with canning
Kylee Newton invites cooks to play with flavor combinations that draw inspiration from around the world.
Posted inFood, Recipes
With tomatoes at their best, think beyond the BLT
And it’s OK to get a little messy while celebrating the peak time for tomato sandwiches.
Posted inFood, Recipes
What saved the 1970s from a purely polyester legacy? Culinary breakthroughs
Though the era had dreadful clothes, we at least got some iconic restaurants and cookbooks out of it.
Posted inFood, Recipes
Grilled greens – and reds – gain silky texture and deeper flavor
And oh, what cherries can do for radicchio charred on the grill.