At its most elemental level, soup is just water with a bunch of other stuff cooked in it. And that is what makes it so exciting.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Recipes, Vegan Kitchen
Key to cooking dried beans is to avoid conventional salting wisdom
It turns out the “no salt” thing is just a long-lasting and widely held myth.
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Posted inFood, Recipes, Signature Dish
Here’s the French toast you’ll want to serve on Christmas morning
Nancy Cerny learned how to make the family favorite from a French chef when she was just 12 years old.
Posted inGreen plate special, Recipes, Source
For Christmas Eve’s Feast of the Fishes, Maine offers many choices
Sustainable seafood-centric celebrations, regardless of how many dishes you serve, are no problem here.
Posted inFood, Nation & World, Source
Switch to ‘best if used by’ labels will reduce food waste, USDA says
Rep. Chellie Pingree of Maine introduced food date-labeling legislation this year.
Posted inFood, Recipes
Chef Brian Hill’s recipe: Sour Milk Orange Cake
Francine Bistro’s Hill makes the cake with dried cherries, apricots, sultanas and dates.
Posted inFood, Recipes
Chef Josh Berry’s recipe: New England Indian pudding
‘The reason I love this dessert is that it tastes like ‘gingerbread pudding!’ Berry says.
Posted inFood, Recipes
Chef Anders Tallberg’s recipe: Swedish meatballs
Tallberg recommends doubling the recipe and freezing some to save for your New Year’s party.
Posted inCookbook Reviews, Food
‘Koreatown: A Cookbook’ brings home Korean food, old and new
Fans of Korean restaurants will find lots to like here, too.
Posted inFood, Recipes
Bread and Butter: Opening a restaurant requires resourcefulness, optimism and more money than you think
Two years of work later, chef Krista Kern Desjarlais prepares to open The Purple House in North Yarmouth.