Start with cooking, defrosting and storing with care.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Recipes
The Maine Ingredient: Welcome diverse ingredients into the stuffing, but not the bad bacteria
Whether you add sausage, kale or fruit, follow food safety tips.
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Posted inFood, Recipes
‘Exciting gravy’ not necessarily an oxymoron
Putting in a little more work means you don’t have to settle for dull turkey gravy at Thanksgiving.
Posted inFood, Recipes
Side dishes can carry on tradition and add new flavors
Brussels sprouts with soy sauce might liven up your spread.
Posted inFood
Your best turkey ever: Breaking it down
It’s not like roasting the whole turkey at once, but it will earn raves for its succulence.
Posted inFood, Recipes
Piecaken – ‘the turducken of desserts’ – returns for Thanksgiving
The trifecta on a fork is the creation of a Maine native who is a pastry chef in New York City.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘The Art of the Pie: A Practical Guide to Homemade Crusts, Fillings and Life’
With Kate McDermott’s instruction, even beginners can learn to make delicious apple pie.
Posted inFood, Nation & World, News
Vermont farm says thousands of its turkeys died from disease
Stonewood Farm says it will process only half the usual amount of turkeys after a bout of fowl cholera.
Posted inFood, Homegrown, Source
This good-for-you chocolate bar tastes good too
Martha Carton makes ‘MarthaBar’ energy bars to help active people fuel their busy days.
Posted inFood, Green plate special, Recipes, Source
Have no fear of getting the most of a monster squash
Seeds, flesh and flavor – you can use every bit of even a very large Hubbard squash.