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PublishedApril 22, 2015
Teens in transition learn joy of cooking healthfully with Cooking Matters
Kids from Portland's Learning Works school get hands-on practice in eating well on a budget.
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PublishedApril 22, 2015
Recipe exhibit at Maine Historical Society shows state’s changing tastes
Peanut butter soup, a World War I recipe to encourage rationing, tastes like 'a warm milkshake.'
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PublishedApril 15, 2015
Recipe: Bobbi’s Biscuits
With a twinkle in his eye, Al Mather says the biscuits taste better when made with his cutters.
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PublishedApril 15, 2015
Eat thrifty: Black-Eyed Peas and Greens for tax day
Here's a good belt-tightener if you had to pay the piper.
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PublishedApril 14, 2015
Applaud the swordfish renaissance with sauce and salsa
Recipe offers 'the golden T-some of taste, texture and temperature.'
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PublishedApril 10, 2015
Gussy up your salad by breaking it down and jarring it up
This version of a popular southern pot-luck dish is great for dinner parties.
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PublishedApril 8, 2015
Maine food writer ventures into extra virgin territory
Already an internationally renowned expert on olive oils, Nancy Harmon Jenkins is just out with her first cookbook that focuses exclusively on the subject.
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PublishedApril 8, 2015
Shannon Bard of Portland’s Zapoteca writes her first cookbook
'The Gourmet Mexican Kitchen' offers recipes for everything from guacamole and drinks to moles and desserts.
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PublishedApril 8, 2015
Mozzarella in 40 minutes: Not a stretch
The homemade version of the cheese is dreamy for a pizza and rolled up with prosciutto for an appetizer.
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PublishedApril 8, 2015
The Maine Ingredient: Rosemary lamb chops and roasted asparagus make a feast fit for spring
Scalloped potatoes would suit this special meal to a T.
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