Recipes - Centralmaine.com

Green Plate Special: Freeze with gusto (and labels) for less waste and lots of flavors

Flavored cubes of all sorts find many tasty uses, if you know the meat broth from the fruit juice.

by Anne Mahle July 8, 2015July 9, 2015

Efficiency makes cooking more enjoyable – and safer – on the water or on land.

by SARA MOULTON The Associated Press July 8, 2015July 8, 2015

The flour isn’t hard to find, and its flavor is a hit.

International in scope, attractive to look at, this is a good resource for casual summer entertaining.

At the same time, breaking from tradition, they devise ways to make the holiday food healthier.

by Anne Mahle July 1, 2015

This new summer column focuses on cooking in a boat.

by Avery Yale Kamila July 1, 2015February 20, 2018

Mainers who don’t eat meat enjoy holiday feasts of hearty salads, veggie burgers and more.

by Brooke Dojny July 1, 2015

Classic macaroni salad and cole slaw don’t have to be same-old.

The organization is random, the writing banal and the subject matter faddish without offering much to the serious cook.

by Judy Hevrdejs Tribune News Service July 1, 2015

A balance of flavors in spicy dishes helps keep fiery elements from dominating.