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PublishedMay 3, 2017
How to make a creamy white bean soup – without any cream
A starchy potato and an immersion blender are all that's needed.
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PublishedMay 3, 2017
The Maine Ingredient: Forget the robin – rhubarb is the true harbinger of spring
Preserve its magic in conserve and relish.
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PublishedMay 3, 2017
‘One-Pot Pasta’ emphasizes quick, easy meal preparation
Watch out, because the results may test your diet willpower.
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PublishedMay 3, 2017
Food columnist’s cookbook shows how sustainability starts with small steps
Christine Burns Rudalevige's Green Plate Special column is now a book, out May 9.
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PublishedMay 3, 2017
Studying YouTube helped Vietnam native captivate Portland with popular pho
The owner of Pho Co. in the Public Market House gave herself a crash course in Vietnamese cooking as she prepared to move to Maine for love.
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PublishedMay 3, 2017
This party salad happens in a loaf pan
Bring a salad? Not when you can bring the 'wow' with a terrine.
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PublishedMay 3, 2017
Lemon pizza ushers in spring
Herby basil pesto is offset nicely by thin slices of lemon.
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PublishedMay 2, 2017
When Lost Kitchen in Freedom started taking reservations, 10,000 diners called
It's not just the food, but the story behind the restaurant and its sense of adventure that appeal to people.
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PublishedMay 1, 2017
Portland chefs Mike Wiley and Andrew Taylor win James Beard Award
The restaurateurs behind Eventide Oyster, The Honey Paw and Hugo's win the coveted award following their third nomination.
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PublishedMay 1, 2017
Five new truffle species found in New Hampshire
These particular underground fungi won't end up in anyone's kitchen, but provide information about forest health.
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