The ingredients and technique are similar to those used to make pie dough.
Recipes
The Maine Ingredient: Bright salads won’t wilt in holiday buffets
Orange and radish salad and French bistro salads look good, taste good and behave.
Cookbook review: ‘A Year of Gingerbread Houses’
This detailed guide to construction and decor requires time and tools.
Frying and cheese get together for Hanukkah
Almond and raspberry also have tasty roles in these holiday dumplings.
Sour cream spiked with chipotle gives latkes a flavorful kick
You don’t have to be celebrating Hanukkah to enjoy the crispy potato pancakes.
No one has ever baked a holiday cookie quite like this one
This chewy-crunchy ‘favorite-fave’ sets up in the freezer.
Cookbook review: ‘New England Pie: History Under a Crust’
Like the colonists, pie came to these shores from England and thrived.
University of Maine Cooperative Extension in Falmouth: Students get pragmatic lessons
A Cumberland County class on savory pies has many takeaways for the home kitchen.
Can’t decide between spoonbread and corn pudding? Do both!
Combining the Southern favorites leads to second helpings.
The Maine Ingredient: Clear space in the freezer for do-ahead hors d’oeuvres
Two mouthwatering appetizers that adapt well to freezing before using are delectable gougères and spiced cashews.