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PublishedOctober 14, 2015
Diversify with slow-cooked chicken and pork
Ten fresh ideas for easy meals may renew your affection for your cooker.
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PublishedOctober 7, 2015
Maine, N.H. chefs compete – and fraternize – at late-night get-togethers in Kittery
Yes, we compete for customers, one chef said. 'But we’re also close friends who talk about food constantly, learn from each other regularly, and inspire each other to cook the best food we can.'
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PublishedOctober 7, 2015
The Maine Ingredient: Feast like Germans do for Oktoberfest
The Bavarian celebration is a great time to enjoy sausages, sauerkraut and cheesy egg noodles, perhaps with a good beer. (Granted, most times are a great time to eat sausages, noodles and sauerkraut and toss off a few beers.)
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PublishedOctober 7, 2015
Cookbook review: ‘Dinner Solved’ by Katie Workman
The 100 recipes this book offers really are ingenious.
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PublishedSeptember 30, 2015
Cookbook review: ‘Rose Water & Orange Blossom’ by Maureen Abood
Her recipes help the reviewer connect to her Lebanese heritage – and take no shortcuts.
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PublishedSeptember 30, 2015
Sea Shepherd cookbook tells about feeding a crew and furthering a mission
'Cookin' Up A Storm: Sea Stories and Vegan Recipes' has a serious message and many good recipes.
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PublishedSeptember 23, 2015
Learning to enjoy chocolate chip cookies once more
Mindfulness allows Portland's Erica Bartlett to lose 130 pounds by changing her relationship to a beloved family recipe.
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PublishedSeptember 23, 2015
The Maine Ingredient: Keep the home fires burning for Grilled Spatchcocked Chicken
Sharpen up your kitchen scissors to make butterflied chicken with a Spanish-inspired sauce.
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PublishedSeptember 23, 2015
Erica Bartlett’s Chocolate Chip Cookies
Erica Bartlett’s Chocolate Chip Cookies 1 cup butter 3/4 cup granulated sugar 3/4 cup brown sugar 1 teaspoon salt 1 teaspoon baking soda 1 egg 1 teaspoon vanilla extract 12-ounce bag chocolate chips 21/2 cups flour, or more as needed Preheat the oven to 325 degrees F. Melt the butter, but be careful not to […]
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PublishedSeptember 16, 2015
Dynamo chef with Maine roots keeps raising status of vegan cuisine
Matthew Kenney's restaurants — including one in Belfast — and books are a force in the plant-based food world, but his biggest influence may be in the new chefs he teaches.
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