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PublishedAugust 13, 2015
Wheaties teams up with brewery to create ‘HefeWheaties’
The 16-ounce cans will only be available in the Minneapolis-St. Paul market starting Aug. 26, according to Wheaties parent company General Mills.
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PublishedAugust 12, 2015
‘Jonny’ St. Laurent: From barbecue guru to summer camp chef
St. Laurent, who introduced southern Maine to great barbecue at Uncle Billy's, now spends his summers at Camp Walden, making mac-n-cheese. Lots and lots of mac-n-cheese.
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PublishedAugust 12, 2015
Sea Food: Steps to relaxing and savoring abundance from the earth
The volume of fruit and vegetables can seem overwhelming, but here are tips for using it all well.
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PublishedAugust 12, 2015
Why order out when mastering great steaks at home is easy?
A good cut of meat, seasoned well and cooked just long enough can be even better than a steakhouse version.
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PublishedAugust 12, 2015
The Maine Ingredient: Prize awaits when a fresh bean is shelled
Before cooking them for soup, succotash or simply dressed, start with a sociable shelling session.
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PublishedAugust 12, 2015
Cookbook review: ‘Best 100 Smoothies for Kids’ by Deborah Harroun
The reviewer's kids prove a tough crowd when he tries to sneak in healthy ingredients, per the book.
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PublishedAugust 12, 2015
He makes vegan food convenient, and a business is born
A Windsor chef follows a passion for food with the recent launch of the catering company Squashed.
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PublishedAugust 12, 2015
Give your relationship with chardonnay a chance
There's much to be gained by exploring this too often dismissed wine.
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PublishedAugust 9, 2015
Rooftop gardening, and cooking lessons, come to new apartment building in Portland
Residents of the Avesta mixed-income apartments on Cumberland Avenue can grow their own vegetables and learn to prepare them in state-of-the-art garden plots and kitchen.
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PublishedAugust 9, 2015
Beat the heat, keep the flavor with these no-cook dishes
Ceviche with local fish or zucchini noodles with sauce offer satisfying heat-free dining.
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