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Green plate special
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Eat less – it’s good for you and good for Mother Earth
Here’s why portion size matters.
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Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Soft-Boiled Eggs with Prosciutto and Cheese Soldiers
This recipe serves two.
Posted inFood & Dining, Green plate special, Recipes, Source
Pie trimmings – what a nice problem to have
Wondering what to do with the excess dough from rolling out your pie crust? Well, for starters …
Posted inFood & Dining, Green plate special, Recipes, Source
Fresh or frozen fish? The answer may surprise you
A long-standing myth about frozen seafood purports that it is of poor quality because freezing is the seafood industry’s way to prevent aging fish from going bad.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Quinoa, Red Lentil and Potato Cakes
This recipe makes four to six cakes.
Posted inCookbook Reviews, Food & Dining, Green plate special, Recipes, Source
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.
Posted inFood & Dining, Green plate special, Recipes, Source
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.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Sausage-stuffed Onions
This recipe serves four.
Posted inFood & Dining, Green plate special, Recipes, Source
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.