Don’t let it go bad and pour it down the sink. Much better to make stone fruit crumble.
Recipes
Posted inCookbook Reviews, Food & Dining, Recipes
Let’s get real: with s’mores, it’s hard to go wrong
A new cookbook by Dan Whalen offers, as the subtitle says, “Gooey, Melty, Crunchy Riffs on the Campfire Classic.”
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Posted inFood & Dining, Recipes
Take your stuffed tomatoes to the next level
Hasselbacking, a technique where a vegetable is sliced accordion style, buttered, crumbed and baked, often is used for potatoes. The approach also works wonders on tomatoes.
Posted inFood & Dining, Green plate special, Recipes
Granitas offer a twofer in the kitchen – keep cool, and use up bits of this and that
Picture sorbet, but flakier, plus you don’t need any special equipment to make it.
Posted inFood & Dining, Recipes
A summer harvest of Maine cookbooks
A crop of local (and a couple regional) cookbooks lets you explore ingredients in both new and traditional ways.
Posted inFood & Dining, Green plate special, Recipes
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine’s economy and good health – both the soil’s and your own.
Posted inFood & Dining, Green plate special, Recipes
Berries past their peak? Not to worry.
Whatever you do, don’t throw them out. Terrific ways to transform mushy berries abound.
Posted inFood & Dining, Recipes
Sweet, juicy tomatoes with creamy dressing. Come summer, who could ask for anything more?
To keep flavor but reduce the potential for sogginess, salt the tomatoes and reserve some of the water they release.
Posted inCookbook Reviews, Food & Dining, Recipes
‘The New England Catch’ has its ways with seafood
Summertime calls for meals based on fresh fish and seafood, accompanied by garden bounty and a little bit of adventurous spirit.
Posted inFood & Dining, Recipes, Vegan Kitchen
Maine vegans talk shop: How to buy and cook vegan ‘meats’
In brief: It’s easy.