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PublishedSeptember 26, 2021
Sweet-sour reduced cider syrup enhances many an autumn dish, including apple pancakes
To make the syrup, double double boil and bubble for several hours – or buy it, if you prefer.
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PublishedSeptember 19, 2021
It’s chili season. Time to ferment
Some like it hot, hot, hot.
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PublishedSeptember 12, 2021
Can’t wait? Poach your pears and make chocolate pear cake
The window of pear perfection is fleeting. We've got a fix for that.
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PublishedSeptember 5, 2021
To make the perfect BLT, rethink two of the staple ingredients
Watercress can be a good replacement for lettuce, and consider taking the extra time to peel your tomato.
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PublishedSeptember 5, 2021
Green Plate Special: The many reasons dill blossoms are kind of a big deal
You can use different parts of the plant in all sorts of ways.
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PublishedSeptember 5, 2021
Like a certain honey flavor? You have bees to thank
The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.
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PublishedAugust 29, 2021
Green Plate Special: Foolproof Hollandaise keeps you from wasting precious local eggs
Goodbye anxiety in the kitchen, hello luscious Hollandaise on the plate.
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PublishedAugust 29, 2021
The globe-trotting tomato
The simple pleasure of eating a tomato knows no geographic boundaries. 'We feel like without tomatoes, the food doesn’t make any sense,' says one Portland resident who came here from Angola.
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PublishedAugust 22, 2021
Green Plate Special: With fresh cheese like ricotta, you’ve gotta buy local
Fortunately, Maine has at least a few cheesemakers who've mastered the process.
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PublishedAugust 15, 2021
Green Plate Special: Eat locally, seasonally – and take a page from Persian kitchens
Cookbook writer and eco-conscious chef Louisa Shafia is visiting Rockport this week to cook and teach.
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