Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’
Recipes
Posted inFood, Recipes
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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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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Recipe: Bobbi’s Biscuits
With a twinkle in his eye, Al Mather says the biscuits taste better when made with his cutters.
Posted inFood, Recipes
Applaud the swordfish renaissance with sauce and salsa
Recipe offers ‘the golden T-some of taste, texture and temperature.’
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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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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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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.
Posted inFood, Recipes
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.
Posted inFood, Recipes
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.