The window of pear perfection is fleeting. We’ve got a fix for that.
Recipes
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.
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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.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Eat locally, seasonally – and take a page from Persian kitchens
Cookbook writer and eco-conscious chef Louisa Shafia is visiting Rockport this week to cook and teach.
Posted inBooks, Food & Dining, Maine Authors, Recipes
A mother’s chocolate cake brings up the kitchen confessions of writer Monica Wood
The cake appears in her memoir, and at many a family occasion. But don’t ask Wood to bake it.
Posted inFood & Dining, Green plate special, Recipes
Discussions about farm succession plans can be complicated and fraught
A spoonful of sugar – in the form of chocolate-carrot snacking cake with vanilla yogurt glaze – and help from a regional nonprofit can ease the pain.