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PublishedJune 10, 2015
Recipe: Strawberry-Rhubarb Coffee Cake
Our colleague Sally Ericson regularly brings this coffeecake to the office during rhubarb season. All her many cakes are fabulous, but this one might, ahem, take the cake. Serves 16-20 Heat the oven to 350 degrees F. Grease a 9-x-13-inch pan. To make the filling, put 3 cups rhubarb (chopped in 1-inch pieces) in a […]
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PublishedJune 5, 2015
Share a monster paella with Dad this year
It's a hearty dish with both meat and seafood.
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PublishedJune 3, 2015
As season heats up, we dish up a quirky guide to all things lobster
It may not yet be high season for old-fashioned lobster bakes and such, but Monday was the start of meteorological summer and lots of Mainers have lobster on their mind.
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PublishedJune 3, 2015
The Maine Ingredient: Get the party started elegantly with 3 easy hors d’oeuvres
Eggs, asparagus and radishes bring the tastes of spring to celebrations.
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PublishedMay 31, 2015
Meal made with 1 gallon of water shows ease of being green
A complete picnic lunch, from deviled eggs to noodle salad to pots de creme, passes a self-imposed conservation test.
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PublishedMay 27, 2015
Mushroom confit makes simple meal fancy
The preserved fungi are a great place to start almost anything for dinner.
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PublishedMay 21, 2015
Jazz up lemonade with easy, sweet-tart infusions
With or without a splash of booze, these 5 recipes offer fun in the sun.
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PublishedMay 20, 2015
Grill veggies for gazpacho that tastes like puttanesca
It's a chill way to enjoy Italian flavors.
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PublishedMay 20, 2015
The Maine Ingredient: Easy pan sauces transform quick chicken dinners
A recipe with sausage and peppers and one with maple syrup, mustard and sage are two tasty examples.
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PublishedMay 20, 2015
Asparagus and pork get gussied up with a lemon-truffle sauce
The savory-yet-tart drizzle is a fine complement to the just-off-the-grill meat and veggies.
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