This recipe removes any worries about ruining the cooked whites when peeling the eggs.
Recipes
Posted inFood, Recipes
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.
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As invaders gobble wild mussels, new tastes get cultivated
Cultured Maine mussels cooked in an herb broth or oysters should satisfy mollusk fans.
Posted inGreen plate special, Recipes, Source
Give your daily bread delicious uses when it grows old
Easy-to-make bread crumbs add homemade goodness to comfort food and desserts.
Posted inRecipes
A speedy chicken breast that packs flavorful, crunchy punch
It tastes nothing like the bland, dry chicken you’ve grown to tolerate.
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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.
Posted inFood, Recipes
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.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Salad Samurai’ by Terry Hope Romero
The 100 recipes aren’t necessarily quick and easy but will expand your salad horizons.
Posted inRecipes
Butternut squash and pasta are a sweet and savory pairing
The recipe is an easy way to enjoy this nutrient-rich, delicious vegetable.
Posted inFood, Recipes
Recipe: The Rev. Dan Mercer’s ‘Champagne Chicken’
Mercer substitutes cream sherry for the Champagne called for in the original recipe.