Recipes - Kennebec Journal and Morning Sentinel

https://www.centralmaine.com/life/food/foodanddining/recipes/page/129

Recipes

Published
April 5, 2015

Get close to exact when cooking with eggs of varied sizes

A measuring cup and a little math help meet recipe requirements, especially with local eggs.
Published
April 4, 2015

A sweet-and-sour dish that will have you ditching take-out

Red wine vinegar, soy sauce, hot sauce and a little sugar add the right sweet-savory balance to cauliflower.
Published
April 2, 2015

DIY stuffed grape leaves are easier than you think

A filling of spiced cauliflower "rice" make a version of the Mediterranean snack that will please everyone.
Published
April 1, 2015

Standard Baking Company’s Coconut Macaroons for Passover

An unusual technique yields crisp yet moist texture.
Published
March 25, 2015

Browned butter and pecans tastefully dress asparagus

The veggie becomes cheaper in spring, so try lots of ways to enjoy it.

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Published
March 25, 2015

Give pizza and broccoli a hot new way to meet

Whip up pesto, sun-dried tomatoes and egg on flatbreads for an easy and satisfying dinner.
Published
March 25, 2015

The Maine Ingredient: Fish tacos migrate east – lucky us

The combo of crisp local fish, soft tortilla, varied toppings and unfried (but flavorful) black beans is a winner.
Published
March 20, 2015

Matzo as pizza? No thanks, but lasagna is another story

For Passover, try this creamy white lasagna with sauteed mushrooms and onions.
Published
March 19, 2015

Getting to know the deliciously darker side of cardamom

The assertive spice adds intensity to a gorgeous flourless chocolate cake.
Published
March 18, 2015

Two recipes for the cast-iron inclined: Reuben’s Legendary Apple Pancake, and Potato and Kale Gratin

REUBEN’S LEGENDARY APPLE PANCAKE The recipe comes from the late Richard Sax’s wonderful “Classic Home Desserts.” The original, beloved at the legendary New York restaurant Reuben’s, was made in a cast-iron skillet. Sax changed it to a nonstick skillet. Portland Press Herald food editor Peggy Grodinsky prefers it made in (well-seasoned) cast iron for the […]