If healthy eating is complicated and time-consuming, we will lose interest before Valentine’s Day has arrived. That’s why sheet-pan salmon suppers are so terrific.
Recipes
Recipe for beer-infused Super Bowl sliders one for the win column
These sliders end up both juicy and crusty.
Portsmouth chef fuses ethnic influences with New England cuisine
Berwick resident Evan Mallett, owner of the Black Trumpet restaurant, gathers flavors from other cultures while staying true to local ingredients.
‘Grain Bowls’ offers keys to blending healthful ancient grains into modern diets
This new cookbook by British food writer Anna Shillinglaw Hampton also explores the economical benefits of nutritious meals.
The Maine Ingredient: Shellfish hors d’oeuvres are a snap to make
These stylish and utterly delicious appetizers can be cooked at the last minute.
Bread and Butter: Bakery has been open just 2 days, so, of course, the power goes out
At The Purple House in North Yarmouth, chef/owner Krista Kern Desjarlais deals with a blizzard – and a nasty stomach bug.
If eggs are coddled, they’ll be good with everything
Mushrooms and herbs are excellent companions for lightly cooked eggs, but also consider them with truffles, roasted peppers and soft cheeses.
‘So bovine’: Maine singer-songwriter Denny Breau’s pot roast strikes a chord
Breau, whose family is music royalty in the state, has been preparing the meal since his 20s. It inspired his only song about food.
Bread and Butter: First-day jitters as The Purple House cafe opens in North Yarmouth
R.E.M.’s “Daysleeper” has new meaning for the tired but motivated owner-baker.
Homemade pretzels are just one of the ways you can recycle pickle brine
You can also drink it, use it to brine a chicken or add it to a marinade.