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PublishedJuly 12, 2015
Green Plate Special: Freeze with gusto (and labels) for less waste and lots of flavors
Flavored cubes of all sorts find many tasty uses, if you know the meat broth from the fruit juice.
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PublishedJuly 5, 2015
Green Plate Special: Use stone fruit pits to give desserts a haunting almond flavor
The French call it noyaux. We call it delicious.
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PublishedJune 21, 2015
Incorporating garlic scapes into the kitchen ecosystem
Taking a page from food writer Eugenia Bone, columnist Christine Burns Rudalevige practices her Kitchen Ecoscape.
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PublishedJune 14, 2015
In search of a sustainable nut Mainers can eat without guilt
Pecan trees live to be more than 100 years old, so gathering nuts from them is a pretty sustainable prospect.
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PublishedJune 7, 2015
Green Plate Special: DIY road trip food means less packaging and more local snacks
It's hard to beat homemade chocolate-peanut butter popcorn to fuel both driver and passengers.
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PublishedMay 24, 2015
An easy, breezy game plan for summer dinner parties
Kale chimichurri sauce completes efficiently grilled vegetables and sausages or fish.
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PublishedMay 17, 2015
Maine breweries get crafty about conserving resources
From reducing water usage to repurposing waste, local beer makers bring energy to sustainability.
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PublishedMay 10, 2015
Cheese Poof makeover adds crustiness and local greens
A beloved family recipe gets local ingredients and less time in the oven.
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PublishedMay 3, 2015
Make these biscuits to use (up) buttermilk
Shake it, or make it, then bake with it.
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PublishedApril 26, 2015
A new fish for Maine waters – and dinner plates
Black sea bass have expanded their territory northward and are consuming native fish. One way to attack the problem? Eat it.
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