A wonky, uninviting exterior has nothing to do with the delicious prize concealed inside.
Green plate special
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Really Crispy Roasted Potatoes
These potatoes will have a crunch on the outside but will be soft on the inside.
advertisement
Posted inGreen plate special, Source
How to get every last bit – and we mean every last bit – out of your kitchen scraps
When dreary weather invites you to set a stockpot on the burner, creative use of leftover vegetables can help you reduce waste.
Posted inGreen plate special, Source
Green Plate Special: There’s more than one way to roast a chicken
This intriguing method both cuts down on energy use and promotes crispy skin on all sides.
Posted inFood & Dining, Green plate special, Life & Culture, Source
Green Plate Special: If cheese is smoked, you’ll need less of it, lightening your footprint on the Earth
And have we got some tasty Maine-made smoked ricotta for you!
Posted inFood & Dining, Green plate special, Source
This Valentine’s Day, upcycle an old shirt into an apron for those you love
Fear not: You don’t need to be a seamstress or tailor to manage it.
Posted inGreen plate special, Recipes, Source
Recipe: Local flour, sunflower seed and olive oil crackers
This recipe makes 28 large crackers.
Posted inGreen plate special, Source
Local products are seemingly everywhere, so where’s the local cooking oil?
It seems not enough acreage of oilseed crops is being grown in Maine to make a commercial processing facility here feasible.
Posted inGreen plate special, Recipes, Source
Make marmalade the resourceful way – with the peel, pith, pulp and pips
If you’re going to truck in fruit from afar, use every last bit. And then make some glorious scones.
Posted inFood & Dining, Green plate special, Recipes, Source
Why don’t we apply the principles of nose-to-tail eating to scallops?
It’s lost on many diners that half of the scallop is tossed out at sea even though it’s perfectly edible.