Sauteing or roasting the vegetable helps its natural sugars caramelize, bringing forth its flavor.
recipe
You can conquer macarons with a dose of patience
Let’s be clear: These are the French macarons with one ‘o’ and pronounced ‘mac-ah-RON.’
Got Alaskan King Crab legs? Run with ’em
They’re best dunked in butter, of course, but don’t forget to hold on to the shells for a bisque or a stock.
Lightly dressed baby greens can dress up any steak
The filet is the star of this plate, which requires few ingredients and easy preparation.
Recipe for Netti’s Chocolate Cake
Press Herald writer Gillian Graham uses recipes found at a yard sale to make a tasty birthday cake.
Recipe for clam casserole
Yard-sale recipe boxes yield this surprisingly tasty casserole.
Recipe for fruit cocktail cookies
An old recipe resurrects the fruit cocktail (remember?)
Maine native heads west and finds success with vegan living in Los Angeles
Amber St. Peter, born in Whitefield, has a successful blog and a new cookbook.
‘Sweet Sugar, Sultry Spice’ offers unusual, delicious recipes
But Malika Ameen’s cookbook has too many recipes that are overly complicated or imprecisely written.
Big flavor and nutrition, not to mention ease, make broccoli rabe a go-to green
Blanching it before sauteing it with garlic mellows its boldness just enough.