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PublishedOctober 19, 2016
Signature Dish: Fried lobster comes with warm memories of grandmother
The late Eileen Johnson, who owned the Rock Ovens restaurant in Harpswell, fed her customers as well as she did her family.
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PublishedOctober 19, 2016
Hot tip for cheesecake: Enjoy it right out of the oven
Warm Pumpkin-Bourbon Cheesecake will convince you.
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PublishedOctober 19, 2016
Accents from around the world turn meatballs trendy
The good old standby doesn't just swim in tomato sauce anymore.
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PublishedOctober 19, 2016
Popcorn warms to flavors of the season
Popping the kernels in a stovetop pot reduces cost and calories.
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PublishedOctober 12, 2016
‘War’ cake goes without, but you won’t notice a difference
The way the cake goes together seems odd until you grasp the thinking behind it.
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PublishedOctober 12, 2016
Soft to the core: That’s how we like them (baked) apples
The filling – made, basically, from anything you want – is a combination of sweet and tart.
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PublishedOctober 12, 2016
Even a newbie to Indian cooking can find success with ‘Mr. Todiwala’s Spice Box: 120 Recipes from Just Ten Spices’
The British chef and restaurateur marries the flavors of India and the West.
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PublishedOctober 5, 2016
Bread and Butter: Music hath the charm to soothe the frenzied cook
At three Portland restaurants, a longstanding Saturday afternoon musical tradition helps the kitchen staff get ready for frenetic work nights.
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PublishedOctober 5, 2016
The Maine Ingredient: During food’s ‘shoulder season,’ take advantage of the last of summer’s flavors
A recipe for tuna steaks with peach-red onion salsa suits the moment to a T.
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PublishedOctober 5, 2016
Food writer finds the ingredients for inspiration in adopted state
Kathy Gunst of South Berwick has published a new cookbook filled with comforting soups that will keep us all warm this winter.
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