Though the era had dreadful clothes, we at least got some iconic restaurants and cookbooks out of it.
Recipes
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.
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Posted inFood, Recipes
The Maine Ingredient: Do yourself a flavor and roast tomatoes
Now that native Maine tomatoes are here, bask in the glory.
Posted inFood, Recipes
For healthy, forgiving cooking, try a foil pack in the oven
Easy tacos with fresh or frozen fish and veggies are an excellent way to fix dinner in heavy-duty foil.
Posted inCookbook Reviews, Food, Recipes
In ‘Cooking with Loula, Greek Recipes from My Family to Yours,’ the recipes satisfy
The prose, on the other hand, isn’t so satisfying.
Posted inFood, Recipes, Vegan Kitchen
Pros share their secrets for mouth-watering veggie burgers
Three experts describe how to maximize texture and flavor in a healthy patty.
Posted inCookbook Reviews, Food, Recipes
‘America’s Best Breakfasts’ uses day’s first meal to take readers on tour of the country
Based on these recipes, there is a lot more to breakfast than bacon, eggs and oatmeal.
Posted inFood, Recipes
What to do if the neighbor leaves a bag of zukes on your porch
From pickles to cake to pasta-like ‘zoodles,’ there are so many good uses for zucchini you may be extremely grateful.
Posted inFood, Recipes
With watermelon and basil, peach and prosecco – soup’s on
Fresh ingredients and plenty of seasoning are keys to success when exploring the many varieties of chilled soup.
Posted inFood, Recipes
The Maine Ingredient: What’s not to like about chowder and biscuits?
This version of chowder highlights the late-summer bounty of summer squash.