Here’s what to make when it’s too hot to cook.
Recipes
Green Plate Special: Need to use up the stray veggie bits and bobs in your refrigerator?
Try our simple formula for stir-fried rice.
Green Plate Special: After you bring home the bacon, bake it
Then make a quiche. Bonus points if you use the bacon fat in the pie crust.
Homefront: Irish raisin bread brings back memories of spirited grandmother
Connie MacAuley of Old Orchard Beach found the recipe when her mother was moving.
Chef’s Caribbean-Scottish heritage inspires Jerk Chicken Wings with Pineapple and Peanuts
The dish offers a lot of flavor for just a little work.
A Japanese rice bowl with lamb and egg from a London chef
A delicious dish to make at home since eating at the counter restaurant is not possible in these pandemic times.
Green Plate Special: A tropical rhizome finds its way to a Bowdoinham farm
Farmer Ian Jerolmack is a dab hand at the labor-intensive baby ginger root.
Homefront: A hot summer day calls for a chilled beet soup
Bonus: The magenta soup is beautiful.
Homefront: Get creative between the layers of scalloped potatoes
Spruce up the classic comfort food with chives, anchovies or spinach.
Dine In Maine: Grab and go, then grab and grill from Garrison spin-offs
Chef Christian Hayes is selling tasty takeout and quality groceries out of the Sparhawk Mill in Yarmouth.