‘It is a pretty exciting time for pears.’ Heirloom pears, both European and Maine varieties, are beginning to get attention in Maine.
Recipes
Posted inFood & Dining, Recipes, Vegan Kitchen
Note to Maine farmers: More soybeans, please
Heiwa Tofu and Tootie’s Tempeh could both use more locally grown, organic soybeans to make their products.
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Posted inFood & Dining, Recipes
When her oven broke, she turned to the toaster oven
It turns out you don’t need a deluxe Wolf or Bertazzoni stove to make first-rate dinners and desserts.
Posted inFood & Dining, Recipes
(Mostly) wild blueberries take a walk on the savory side
Explore blueberries’ piquant side with 2 craft products and a recipe.
Posted inFood & Dining, Green plate special, Recipes
Walnut oil made the old-fashioned way is dear, but is worth every euro
At a picturesque walnut press in France, the oil is still made the traditional way, and its flavor can’t be beat.
Posted inFood & Dining, Recipes
This twist on cole slaw is crunchy, creamy and bright
South Portland home cook Sam Cohen adds a few nonstandard ingredients to his slaw.
Posted inFood & Dining, Green plate special, Recipes
Do urban farms make a difference when it comes to feeding city dwellers?
We lack the data to answer the question. But urban gardens and farms have educational and cultural value.
Posted inFood & Dining, Recipes
Why more cooks – and gardeners – should embrace sorrel, an underrated lemony leaf
The perennial herb comes up in Maine gardens in early spring.
Posted inFood & Dining, Recipes
Home Plates: Two-for-one dal and rice recipe is her mother’s legacy
Tanuja Desai Hidier’s mother taught her to cook during the pandemic.
Posted inRecipes
Home Plates: For this Shapleigh woman, a farm stand customer’s rhubarb cake recipe became a rite of spring
Rebecca Tuttle has loved rhubarb since she was a kid but was first introduced to it in cake form as a young adult.