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PublishedJune 29, 2016
‘The New Sugar & Spice: A Recipe for Bolder Baking’
Not all the recipes, which infuse exotic spices into American-style baked goods, are precise enough, but when they're good, they're very good.
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PublishedJune 15, 2016
Maine Ingredient: A decadent dinner, made on the grill, is a meaty tribute to Dad
Steaks with Gorgonzola-garlic butter and stuffed baked potatoes should make Father's Day special.
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PublishedJune 15, 2016
Cookbook Review: A promising second chance for cast iron
Baked Brie with Honeyed Apricots a convincing introduction to life with cast iron.
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PublishedJune 8, 2016
How to get a fresh meal on the table without wielding a knife
You can skip the prep for satisfying suppers by using frozen and pre-chopped vegetables.
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PublishedJune 5, 2016
Don’t take a vacation from your green kitchen principles
Taking along some environmentally friendly items can make a fun vacation more sustainable.
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PublishedJune 1, 2016
With her youngest daughter headed off to college, an era of baking comes to an end
A 4-H mom looks back at years of bake sales, fairs, cookie decorating parties and gingerbread houses.
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PublishedJune 1, 2016
The Maine Ingredient: Savor beauty and bite of radishes in new ways
Try the bright root vegetables in an Asian chicken salad or as a condiment.
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PublishedJune 1, 2016
Layered salad in a clear container tastes as good as it looks
Not to mention it's easy to bring along for work and play.
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PublishedJune 1, 2016
Zingy picnic salad makes for a fast, healthy picnic lunch
In our small hometown, Sunday evening's concert in the park is more than just a gathering of locals and tourists.
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PublishedJune 1, 2016
Grilling seafood: A primer
The smokiness that's imparted adds a delicious note to everything from salmon to shellfish.
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