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PublishedMarch 5, 2023
The waffle iron is your secret weapon in the fight to reduce food waste
Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
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PublishedMarch 5, 2023
For better-looking lettuce, look to one-cut varieties
The heads produce a greater number of uniform leaves with a single cut.
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PublishedFebruary 19, 2023
The Maine Gardener’s Hawaiian Adventure, Part 2
Even when he's away from his garden, Atwell thinks about gardens. In Hawaii, he visited a thriving organic farm and learned how chocolate is made.
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PublishedFebruary 19, 2023
From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab
Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It's local, pungent and could be one way to reduce the crabs' numbers.
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PublishedFebruary 12, 2023
The Maine Gardener’s Hawaiian adventure
The trees in Hawaii grow tall, but not strong, pineapples are less important than you thought, and more fun facts about Hawaiian flora.
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PublishedFebruary 12, 2023
How do I love thee, brown butter? Let us count the ways
Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
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PublishedFebruary 5, 2023
In the depths of winter, a gardener looks for something, anything, to do
It's too early to plant, but not too early to plan.
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PublishedFebruary 5, 2023
Lemons aren’t (remotely) local. Can you substitute something else?
It's situational, depending on the dish and technique, but sumac, for one, may work.
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PublishedJanuary 29, 2023
Too much of a good thing? How to preserve leftover cream
Freeze it. Some tips on how best to do so.
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PublishedJanuary 29, 2023
Skip the grow lights. Try a method that’s stood the test of time
A centuries-old gardening method for starting seedlings is finding new life.
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