Red wine vinegar, soy sauce, hot sauce and a little sugar add the right sweet-savory balance to cauliflower.
Recipes
Posted inFood, Recipes
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.
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Posted inFood, Recipes
Standard Baking Company’s Coconut Macaroons for Passover
An unusual technique yields crisp yet moist texture.
Posted inFood, Recipes
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.
Posted inFood, Recipes
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.
Posted inFood, Recipes
Browned butter and pecans tastefully dress asparagus
The veggie becomes cheaper in spring, so try lots of ways to enjoy it.
Posted inRecipes
Matzo as pizza? No thanks, but lasagna is another story
For Passover, try this creamy white lasagna with sauteed mushrooms and onions.
Posted inFood, Recipes
Getting to know the deliciously darker side of cardamom
The assertive spice adds intensity to a gorgeous flourless chocolate cake.
Posted inFood, Recipes
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 […]
