The trick is to layer the flavors to let each element shine.
Recipes
Posted inRecipes
Overnight oatmeal pudding makes a healthy breakfast easier
Customized with nuts, fresh or frozen fruit, applesauce or almond butter, it’s a morning meal that will stick with you.
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Posted inGreen plate special, Recipes, Source
Shrinking the waste of food packaging begins with baby steps
Plus a recipe for Homemade Cinnamon and Brown Sugar Instant Oatmeal.
Posted inFood, Recipes
The Maine Ingredient: Sausage quickly satisfies urge to add spice to life
Cases in point: a simple but delicious potato and sausage skillet dinner and a sausage-lentil soup.
Posted inFood, Recipes
Stock up for beans and grains recipes that can go meatless for Lent
These relatively inexpensive building blocks generate dozens of highly nutritious opportunities full of lean protein and fiber.
Posted inGreen plate special, Recipes, Source
Tagine becomes essential cookware for kitchen – or desert isle
A Brunswick cook discovers she can use the North African import to make almost anything.
Posted inFood, Recipes, Signature Dish
Signature Dish: For Mumbai native, now in Boothbay, lamb biryani is a taste of home
The layered flavors of Cherie Scott’s Indian dish remind her of the love her mother showed for her family in the kitchen.
Posted inFood, Recipes
Getting to know Belgian endive with the help of cheese
A bubbly, comforting gratin spotlights the versatility of this member of the chicory family.
Posted inFood, Recipes
Mastering the art of deglazing a pan with steak au poivre
If you like big, meaty flavors, you’ll want to learn how to make pan sauces.
Posted inFood, Recipes
Chocolate fondue for your Valentine
Following this recipe could result in some timely smooching.