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PublishedApril 8, 2015
Maine food writer ventures into extra virgin territory
Already an internationally renowned expert on olive oils, Nancy Harmon Jenkins is just out with her first cookbook that focuses exclusively on the subject.
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PublishedApril 8, 2015
Does going meatless spread by contact?
If family or friends choose to live on plants, we can be strongly influenced to join them.
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PublishedApril 8, 2015
What does ‘old’ mean when we talk about vines?
It's a gray area that invites rewarding exploration.
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PublishedApril 8, 2015
Shannon Bard of Portland’s Zapoteca writes her first cookbook
'The Gourmet Mexican Kitchen' offers recipes for everything from guacamole and drinks to moles and desserts.
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PublishedApril 8, 2015
Mozzarella in 40 minutes: Not a stretch
The homemade version of the cheese is dreamy for a pizza and rolled up with prosciutto for an appetizer.
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PublishedApril 8, 2015
The Maine Ingredient: Rosemary lamb chops and roasted asparagus make a feast fit for spring
Scalloped potatoes would suit this special meal to a T.
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PublishedApril 7, 2015
In America, matcha goes mainstream
Once sipped by Japanese monks, the green tea is experiencing a U.S. renaissance, showing up in pastries, cocktails and more.
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PublishedApril 5, 2015
Get close to exact when cooking with eggs of varied sizes
A measuring cup and a little math help meet recipe requirements, especially with local eggs.
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PublishedApril 5, 2015
Dine Out Maine: Marché Kitchen and Wine Bar in Lewiston
It's a convivial place for a drink, but unfortunately, much of the food is disappointing.
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PublishedApril 4, 2015
A sweet-and-sour dish that will have you ditching take-out
Red wine vinegar, soy sauce, hot sauce and a little sugar add the right sweet-savory balance to cauliflower.
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