This recipe makes four to six cakes.
Green Plate Special
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.
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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.
Posted inFood & Dining, Green plate special, Recipes, Source
Make your own apple cider vinegar
Or buy it locally, made from Maine apples.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Seared Monkfish with Charred Tomato, Leek and Vermouth Sauce
This recipe serves four.
Posted inGreen plate special, Source
We can help you fight fish fraud – for starters, buy local
In 2013, the seafood industry watchdog group Oceana found that one-third of the 1,200 seafood samples it tested were mislabeled.
Posted inFood & Dining, Green plate special, Recipes, Source
Maine’s artisanal cheese scene is growing up
Aged cheese is trickier to make than fresh, but the state’s cheesemakers are making headway.
Posted inFood & Dining, Green plate special, Recipes, Source
Pack your potato skin like a jacket, English pub-style
Almost anything in your fridge can work as a filling for these baked potatoes.