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PublishedNovember 30, 2016
Chocolate biscotti: Treats that satisfy
The Italian cookies offer a smart way to indulge in sweets.
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PublishedNovember 30, 2016
Learn to love a long, slow braise to make tough meat tender
Both wine and beer help tame short ribs in this recipe.
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PublishedNovember 30, 2016
Farro stew offers satisfying chew
It's a one-pot take that does 'pasta fazool' one better.
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PublishedNovember 30, 2016
Mini pies, or ‘pie cups,’ make dessert more sensible
They can be rich without being overwhelming.
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PublishedNovember 30, 2016
Airy, bright pavlova a dessert fit even for your gym-rat friends
A pavlova is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy.
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PublishedNovember 30, 2016
The Maine Ingredient: Lighten up! Dishes drawn from the sea can help you do so
Sole and shrimp are refreshing changes from the holiday feasting.
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PublishedNovember 30, 2016
Celebrate the anniversary of the end of Prohibition with a cocktail
Maine was the birthplace of Prohibition, led by Portland Mayor Neal Dow, who promoted a citywide ban on alcohol in 1851. The law was repealed on Dec. 5, 1933.
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PublishedNovember 27, 2016
After the excesses of Thanksgiving, be grateful for a nourishing Buddha Bowl
Grains, greens, nuts and seeds make up the healthful, Japanese-inspired bowls.
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PublishedNovember 23, 2016
Cheesy crackers that are good for guests or as gifts
The dough is mixed in a food processor, then shaped into a cylinder and chilled before slicing and baking.
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PublishedNovember 23, 2016
How to make the world’s best waffles
They're light, thanks to yeast, rich in butter and bound to please holiday houseguests.
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