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PublishedNovember 30, 2016
The Maine Ingredient: Lighten up! Dishes drawn from the sea can help you do so
Sole and shrimp are refreshing changes from the holiday feasting.
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PublishedNovember 30, 2016
Celebrate the anniversary of the end of Prohibition with a cocktail
Maine was the birthplace of Prohibition, led by Portland Mayor Neal Dow, who promoted a citywide ban on alcohol in 1851. The law was repealed on Dec. 5, 1933.
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PublishedNovember 27, 2016
After the excesses of Thanksgiving, be grateful for a nourishing Buddha Bowl
Grains, greens, nuts and seeds make up the healthful, Japanese-inspired bowls.
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PublishedNovember 23, 2016
Cheesy crackers that are good for guests or as gifts
The dough is mixed in a food processor, then shaped into a cylinder and chilled before slicing and baking.
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PublishedNovember 23, 2016
How to make the world’s best waffles
They're light, thanks to yeast, rich in butter and bound to please holiday houseguests.
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PublishedNovember 23, 2016
Mashed or pureed cauliflower adds creamy, tempting nutritional value
It can take the place of potatoes, and your guests might not even mind.
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PublishedNovember 23, 2016
A Thanksgiving rookie gets ready for the big day
Facing her first time hosting and cooking the dinner for a crowd, Emily Butters of Brunswick gathers her pluck – along with some recipes and advice.
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PublishedNovember 23, 2016
‘New England Orchard Cookbook’ serves as guide to orchards
The enticing recipes are straightforward and use ingredients you probably have on hand.
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PublishedNovember 23, 2016
No meat or dairy? No problem for vegans planning holiday feasts
On Thanksgiving, let delicious vegan dishes persuade friends and family to eat more plant-based fare.
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PublishedNovember 16, 2016
Side dishes can carry on tradition and add new flavors
Brussels sprouts with soy sauce might liven up your spread.
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