From Buffalo to Los Angeles, regional influences give cities and states their own brands of meaty sandwiches.
recipe
Posted inFood, Recipes, Vegan Kitchen
Local chefs turn squash into a star on autumn menus
Whether in curry, sandwiches, cheesecake or more, the versatile vegetable earns a big role.
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Posted inGreen plate special, Source
Using up Asian ingredients: Lots of hits and a few misses
The many little bottles in your pantry and fridge hold lively flavorings for plenty more dishes.
Posted inCookbook Reviews, Food
Cookbook Review: ‘A Sherry & a Little Plate of Tapas’ transports readers to Spain
The recipes are simple and chic, and benefit from careful shopping.
Posted inFood, Recipes, Signature Dish
Signature Dish: Fried lobster comes with warm memories of grandmother
The late Eileen Johnson, who owned the Rock Ovens restaurant in Harpswell, fed her customers as well as she did her family.
Posted inFood, Recipes
Hot tip for cheesecake: Enjoy it right out of the oven
Warm Pumpkin-Bourbon Cheesecake will convince you.
Posted inFood, Recipes
Accents from around the world turn meatballs trendy
The good old standby doesn’t just swim in tomato sauce anymore.
Posted inFood, Recipes
Popcorn warms to flavors of the season
Popping the kernels in a stovetop pot reduces cost and calories.
Posted inFood
The Maine Ingredient: Let autumn vegetables cozy up to roast chicken
They make a great match, especially with orzo pilaf on the side.
Posted inGreen plate special, Source
A mishmash of strange flours lurking in your cupboard?
Use them up before the bugs get them by making homemade noodles.