The recipes use Dolan Flavoring Co. products.
Recipes
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
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Posted inFood & Dining, Recipes
‘Anxiety baking’ recipes
Mainers who’ve taken to the kitchen in stressful times share their dishes.
Posted inFood & Dining, Recipes
Lighter than usual, these lettuce wraps still pack a flavor punch
They let the filling be the star.
Posted inCookbook Reviews, Food & Dining, Recipes
“Uncomplicated: Taking the Stress Out of Home Cooking” delivered on its promise
And it made cooking fun, too.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Chicken and Egg Drop Soup
This recipe serves six.
Posted inCookbook Reviews, Food & Dining, Recipes
‘CIBI’ makes Japanese cooking accessible
And while the recipes in this beautiful, practical cookbook are rooted in Japan, they reflect the writers’ other culinary influences, too.
Posted inFood & Dining, Green plate special, Recipes, Source
Where do old hens go when they die?
Into the stockpot, where they make a particularly excellent soup.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Spaghetti a baccalà
This recipe serves four to six people.
Posted inFood & Dining, Green plate special, Recipes, Source
Salt cod lands back on Mainers’ dinner plates
Once a staple on New England (and many other lands’) tables, salted cod is enjoying a small chef-driven renaissance in Maine. Bonus: It’s a sustainable choice.