-
PublishedNovember 8, 2017
Cookbook writer Lily Wallace a familiar name in early 1900s, but her summertime ties to Maine are little known
A little digging leads to some insight into the enigmatic author who spent summers cooking in a cottage in Edgecomb.
-
PublishedOctober 25, 2017
‘True’ cinnamon is pricey – but is it truly different?
Tasters found that while variations were apparent in simple syrups, different brands of cinnamon tasted similiar atop toast.
-
PublishedOctober 25, 2017
Bisque-like soup puts carrots at center stage
This one tastes so rich, you'll forget how healthy it is.
-
PublishedOctober 25, 2017
Cauliflower with sesame drizzle sizzles beside Asian entrees
The roasted vegetable should be crisp-tender and browned at the edges.
-
PublishedOctober 25, 2017
Documentary on Israeli cuisine to be screened in Portland Nov. 5
The new film on the complex, diverse and ancient cookery will be shown at the Jewish Community Alliance, followed by a reception and tastings.
-
PublishedOctober 25, 2017
‘Better-than-Takeout’ offers an easy introduction to Thai cooking
Our reviewer is excited to expand her husband's palate beyond pad Thai.
-
PublishedOctober 18, 2017
Mongolian beef boasts depth of flavor, delectably clingy sauce
This dish allows a wonderful glaze to coat the ultra-thin slices of steak.
-
PublishedOctober 18, 2017
Grandmother’s lemon sponge pudding stands up to time – and children
The gift of a recipe comes wrapped in family, memory, motherhood and love.
-
PublishedOctober 18, 2017
Fresh ginger tea good for what ails you
And a single crop of chopped ginger can make multiple pots.
-
PublishedOctober 18, 2017
The Maine Ingredient: Peasant soups from Portugal and Greece are easy to make
With bread, salad and bowls of caldo verde or avgolemono, you've got a meal.
- ← Previous Page
- 1
- 2
- 3
- 4
- 5
- 6
- …
- 10
- Next Page →