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PublishedFebruary 13, 2025
Experimenting with a local flour that may surprise you
There's a learning curve as you learn to use Maine Grains' Organic Black Bean Flour, but expect healthful payoffs.
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PublishedJanuary 30, 2025
Reduce the amount of meat in your diet with a gentle flexitarian approach
We've got a few tips to get you started, plus a tasty recipe for Extra Crispy Baked Orange Tofu with Broccolini that makes a strong case for meatless meals.
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PublishedJanuary 14, 2025
For 2025, stock your kitchen with 25 items from Maine’s incredible array of local foods
From maple syrup to mustard, farro to furikake, here's a list of some of our columnist's must-have Maine ingredients.
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PublishedJuly 21, 2024
Walnut oil made the old-fashioned way is dear, but is worth every euro
At a picturesque walnut press in France, the oil is still made the traditional way, and its flavor can't be beat.
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PublishedJune 2, 2024
Do urban farms make a difference when it comes to feeding city dwellers?
We lack the data to answer the question. But urban gardens and farms have educational and cultural value.
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PublishedMarch 10, 2024
Paella wasn’t always a (delicious) dinner party trick
Born as the humble food of farm laborers in Valencia, it was cooked over an open fire in the field with whatever ingredients were easily at hand.
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PublishedJanuary 28, 2024
Are you considering a switch from gas to induction? Here are some tips
Gas stoves have come under criticism for their impact on the environment and people's health. Can we induce you to change?
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PublishedJuly 30, 2023
One last piece of advice: Be flexible
Seasonal, local, organic, etc. But the key lesson columnist Christine Burns Rudalevige has to convey about being a sustainable cook and eater? Stay flexible.
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PublishedJuly 16, 2023
On a hot summer’s day, prepared whole grains are a cook’s best friend
Cook and refrigerate a big batch at the start of the week. When dinner time comes, no need to turn on the stove to make a cooling summer salad.
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PublishedJuly 9, 2023
Haddock quotas for fishermen have been drastically cut. What does that mean for haddock eaters?
Probably not what you think.
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