In this season of bitter cold, ‘Roasting: Favorite Recipes & Essential Tips for Chicken, Beef, Veggies & More’ by the editors and contributors of Fine Cooking provides some tasty relief.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Recipes
The Maine Ingredient: Sausage quickly satisfies urge to add spice to life
Cases in point: a simple but delicious potato and sausage skillet dinner and a sausage-lentil soup.
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Posted inVegan Kitchen
During Maine Restaurant Week, vegetarians and vegans will find plenty to like
From four-cheese polenta with wild mushrooms and roasted carrots to a tofu kabob with eggplant and sumac vinaigrette, the options are many and diverse.
Posted inFood, Recipes
Stock up for beans and grains recipes that can go meatless for Lent
These relatively inexpensive building blocks generate dozens of highly nutritious opportunities full of lean protein and fiber.
Posted inGreen plate special, Recipes, Source
Tagine becomes essential cookware for kitchen – or desert isle
A Brunswick cook discovers she can use the North African import to make almost anything.
Posted inFood, Recipes, Signature Dish
Signature Dish: For Mumbai native, now in Boothbay, lamb biryani is a taste of home
The layered flavors of Cherie Scott’s Indian dish remind her of the love her mother showed for her family in the kitchen.
Posted inCookbook Reviews, Food
Cookbook review: ‘Make Ahead Bread: 100 Recipes’ by Donna Currie
Our reviewer was skeptical, but it seems more time can mean less hassle when baking bread.
Posted inFood, Recipes
Getting to know Belgian endive with the help of cheese
A bubbly, comforting gratin spotlights the versatility of this member of the chicory family.
Posted inFood & Dining
American lobster: the new Chinese New Year delicacy
Exports of U.S. lobster to China have rocketed in the past few years, largely to satisfy the appetites of the communist country’s growing middle class.
Posted inFood & Dining, Maine, News
Maine institute: Students should know seafood source
Gulf of Maine Research Institute wants colleges to use its labels that show local, sustainable harvests.