Add seasonal fruit compote to the dough, then, whenever you get a craving, pull the scones from the freezer and bake. Bonus: It’s a good way to use up less than perfect fruit.
Recipes
Posted inFood & Dining, Recipes
Is mint taking over hearth and home? Think of it as an opportunity
There are probably as many ways to use fresh mint in the kitchen as there are varieties of mint.
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Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Cucumbers three ways, all of them delicious
They grow well, and eat well, in Maine.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Start with a mix of hearty greens, sausage and onions
Then take your meal in one of several directions, from grilled pizza to quiche.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Get to know the versatile Hakurei turnip
Thank you, Japan, for this sweet, mild spring root vegetable and the many, delightful ways we can cook it.
Posted inFood & Dining, Green plate special, Recipes
Lilac blossoms smell great, look great and – did you know? – taste great, too
Bring lilacs into your kitchen for baking or lemonade.
Posted inFood & Dining, Recipes
For the best burgers, nothing beats a fresh grind
Grinding your own beef blend, or getting it ground fresh at the butcher’s, can take your burger game to the next level.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Asparagus, it’s time for a talk
Local farmers market asparagus doesn’t come cheap. But there are ways to make this favorite vegetable stretch.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Why aren’t you making your own salad dressing?
There is nothing to it, and it saves tons of plastic waste.
Posted inFood & Dining, Green plate special, Recipes
For Mother’s Day, wisdom from Nonna
A simple yet memorable soup made that can be made from even the barest of cupboards.