Recipes - Kennebec Journal and Morning Sentinel

Recipes

Published
January 20, 2015

The Maine Ingredient: Citrus fruits bring all kinds of brightness, just when we need it

Broiled grapefruit, Moroccan chicken and chocolate-orange pound cake are just a few zesty recipes to consider.
Published
January 20, 2015

Rid of excess water, tofu is a flavor sponge

When it's pressed, even a devoted carnivore relishes sauteed tofu with vegetables and a chili-orange sauce.
Published
January 19, 2015

Don’t you dare toss those leftovers: Cookbook has 100 recipes for using extras

'Love Your Leftovers' by Nick Evans starts with a framework of 14 food basics – from roast chicken to rice.
Published
January 18, 2015

As invaders gobble wild mussels, new tastes get cultivated

Cultured Maine mussels cooked in an herb broth or oysters should satisfy mollusk fans.
Published
January 17, 2015

Give your daily bread delicious uses when it grows old

Easy-to-make bread crumbs add homemade goodness to comfort food and desserts.

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Published
January 16, 2015

A speedy chicken breast that packs flavorful, crunchy punch

It tastes nothing like the bland, dry chicken you've grown to tolerate.
Published
January 16, 2015

To the rescue: The freezer and home-cooked beans

You'll be happy to have them if you've planned in advance and cooked up a pot full.
Published
January 13, 2015

Cookbook review: ‘Salad Samurai’ by Terry Hope Romero

The 100 recipes aren't necessarily quick and easy but will expand your salad horizons.
Published
January 13, 2015

The Maine Ingredient: Whether Grandma adds noodles or tortillas, chicken soup comforts

Here's the time-tested classic and a version with a Southwestern slant.
Published
January 13, 2015

Butternut squash and pasta are a sweet and savory pairing

The recipe is an easy way to enjoy this nutrient-rich, delicious vegetable.