-
PublishedNovember 4, 2018
Recipe: Quinoa, Red Lentil and Potato Cakes
This recipe makes four to six cakes.
-
PublishedNovember 4, 2018
For a picture of food waste then and now, we look to the books
Our Green Plate Special columnist compares and contrasts two cookbooks on food waste, one from 2018, the other from 1975.
-
PublishedOctober 28, 2018
Pâté – ‘a delicious requirement for sustainable meat consumption’
Granted, not everybody likes liver, but here's an easy way to prepare it for those who savor a schmear on good bread.
-
PublishedOctober 21, 2018
Recipe: Sausage-stuffed Onions
This recipe serves four.
-
PublishedOctober 21, 2018
The humble onion offers lessons in good eating and buying
The essential bulb is easily purchased from Maine farms and stored, in case you don't want to grow your own.
-
PublishedOctober 14, 2018
In New Hampshire, an experiment in farming steelhead trout
Mussels and sugar kelp thrive on the nitrogen created by the fish, and grow alongside it.
-
PublishedOctober 7, 2018
Make your own apple cider vinegar
Or buy it locally, made from Maine apples.
-
PublishedSeptember 30, 2018
Recipe: Seared Monkfish with Charred Tomato, Leek and Vermouth Sauce
This recipe serves four.
-
PublishedSeptember 30, 2018
We can help you fight fish fraud – for starters, buy local
In 2013, the seafood industry watchdog group Oceana found that one-third of the 1,200 seafood samples it tested were mislabeled.
-
PublishedSeptember 23, 2018
Maine’s artisanal cheese scene is growing up
Aged cheese is trickier to make than fresh, but the state's cheesemakers are making headway.
- ← Previous Page
- 1
- …
- 22
- 23
- 24
- 25
- 26
- …
- 43
- Next Page →