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PublishedAugust 5, 2015
Sea Food: Into the galley at dawn to start fire for coffee and sticky buns
Try these Pecan Orange Sticky Buns, on the ocean or at home.
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PublishedAugust 5, 2015
Nuttin’ better: Do-it-yourself nut butter
Peanut, almond and cashew spreads are easy to make in a food processor or blender.
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PublishedJuly 29, 2015
Sea Food: Hosts at sea and ashore can help funnel arguments into melting pot
When two dozen guests vacation together on a schooner, gathering around good food becomes more important than politics.
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PublishedJuly 29, 2015
The Maine Ingredient: No baking needed for divine fruit desserts
A gratin of berries and an easy mousse are quick ways to serve the sweet tastes of summer.
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PublishedJuly 26, 2015
Give Maine flour the pancake or cookie test for a fast score
Experiment with locally produced flours, and store them in the refrigerator, and the results are bound to be popular.
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PublishedJuly 22, 2015
Patti Hamilton makes really terrific cole slaw – for 900 hungry people
The food director for the Bicycle Coalition of Maine chops all that slaw by hand.
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PublishedJuly 22, 2015
Sea Food: Remote Maine island perfect for lobster bake, but backyard works, too
Wherever it happens, it's an eating experience everyone should have at least once.
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PublishedJuly 22, 2015
Chefs give gomasio its season in the condiment limelight
The Japanese blend of sesame seeds and salt lends a savory flavor and light crunch to whatever it's sprinkled on.
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PublishedJuly 22, 2015
In praise of trout, cooked almost any style
It's superb with a fine – not chunky – nut coating, or poached in red wine or roasted with lime and dill.
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PublishedJuly 15, 2015
Recipe: Citrus-Glazed Mussels
The flavorful dish serves 8-10 and is from food columnist Brooke Dojny's 'Dishing Up Maine.'
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