The population is declining and that’s likely to continue, but there are other places to find the fish or species that can substitute.
Recipes
Posted inFood & Dining, Green plate special, Recipes
Sweet-sour reduced cider syrup enhances many an autumn dish, including apple pancakes
To make the syrup, double double boil and bubble for several hours – or buy it, if you prefer.
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Posted inFood & Dining, Green plate special, Recipes
It’s chili season. Time to ferment
Some like it hot, hot, hot.
Posted inFood & Dining, Green plate special, Recipes
Can’t wait? Poach your pears and make chocolate pear cake
The window of pear perfection is fleeting. We’ve got a fix for that.
Posted inRecipes
To make the perfect BLT, rethink two of the staple ingredients
Watercress can be a good replacement for lettuce, and consider taking the extra time to peel your tomato.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: The many reasons dill blossoms are kind of a big deal
You can use different parts of the plant in all sorts of ways.
Posted inFood & Dining, Recipes
Like a certain honey flavor? You have bees to thank
The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Foolproof Hollandaise keeps you from wasting precious local eggs
Goodbye anxiety in the kitchen, hello luscious Hollandaise on the plate.
Posted inFood & Dining, Recipes
The globe-trotting tomato
The simple pleasure of eating a tomato knows no geographic boundaries. ‘We feel like without tomatoes, the food doesn’t make any sense,’ says one Portland resident who came here from Angola.
Posted inGreen plate special, Recipes
Green Plate Special: With fresh cheese like ricotta, you’ve gotta buy local
Fortunately, Maine has at least a few cheesemakers who’ve mastered the process.