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PublishedMarch 15, 2017
Recipes: Steamed brown bread; baked beans
They're necessary ingredients for an out-of-stater with the pluck to prove she's a true Mainer.
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PublishedMarch 8, 2017
The Maine Ingredient: Add a quick vegetarian sauce to store-bought, fresh pasta for a terrific meal
Asparagus and mushroom fettuccine. Need we say more?
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PublishedMarch 8, 2017
Normally undervalued onion has its moment in winter
Almost always used as foundation or finishing touch, now we summon it for its own sake.
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PublishedMarch 1, 2017
For Maine’s Sen. Susan Collins, meatloaf serves as political metaphor
She shares her 'bipartisan' recipe in a new cookbook celebrating the widely loved comfort food.
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PublishedMarch 1, 2017
Smooth, homemade tofu helps Maine restaurant keep its edge
At Tao Yuan in Brunswick, making tofu by hand is part of broader efforts to produce food from scratch and reduce waste.
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PublishedMarch 1, 2017
‘Soframiz’ offers memorable Middle Eastern meals to make every day
This book, by the chefs behind the popular Sofra bakery, uses simple techniques to create complex flavors.
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PublishedMarch 1, 2017
End Maine Restaurant Week with walking tour, local cocktails
Spirit Quest, a self-guided walking tour, will also feature small bites prepared by chefs.
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PublishedMarch 1, 2017
Caramelized bananas give your oatmeal the glam treatment
Put the fruit atop steel-cut oats and quinoa to snazz up a healthy breakfast.
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PublishedFebruary 22, 2017
Annie Mahle is back with her second ‘Sugar & Salt’ book
Mahle cooks at home and, when it's summer, in the galley of a schooner plying the waters of Penobscot Bay.
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PublishedFebruary 22, 2017
With ‘Posh Eggs’ on your shelf, you’ll never lack for egg cookery inspiration
But know that some of the recipes may challenge an inexperienced cook.
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