Plus a recipe for Homemade Cinnamon and Brown Sugar Instant Oatmeal.
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Maine hospitals look to local fish and vegetables to improve health and patient satisfaction
Despite the challenges of price and availability, some are serving as much as 20 percent local food.
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Tagine becomes essential cookware for kitchen – or desert isle
A Brunswick cook discovers she can use the North African import to make almost anything.
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Maine food pantries connect with farmers to provide fresh produce
The days of pantry shelves stacked only with canned and boxed goods are over, thanks to a farm-to-pantry movement.
Posted inFood, Green plate special, Source
Sharpen knives to maximize flavor and cut waste
Culinary school grads know the benefits of good knife care.
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No trickery needed to get more vegetables into weeknight pasta
Easy dinners that even the pickiest of young eaters will like include healthy variations on mac and cheese.
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Follow in footsteps of smart chefs who know whey
Use the byproduct of making cheese in drinks, bread, cakes or poached vegetables.
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As invaders gobble wild mussels, new tastes get cultivated
Cultured Maine mussels cooked in an herb broth or oysters should satisfy mollusk fans.
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Vinland chef brings 100 percent Maine food to prestigious James Beard House
David Levi opened the avant-garde restaurant, riding a wave of ups and downs during a year that ended with a trip to New York to cook dinner at the vaunted culinary address.
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Give your daily bread delicious uses when it grows old
Easy-to-make bread crumbs add homemade goodness to comfort food and desserts.