Recipes
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PublishedOctober 23, 2022
Green Plate Special: 13 tips for cooking in a chilly kitchen
Here are some tricks to prepare ingredients and equipment before cooking begins.
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PublishedOctober 16, 2022
Skillet cake with honey and pears is a beauty with rustic charm
A subtly sweet cake made with whole-grain flour, polenta and caramelized pears.
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PublishedOctober 16, 2022
Green Plate Special: Save the Jacob’s Cattle heirloom bean!
Given that they are a 'fine eating bean' – rich, nutty, dense, meaty and fragrant – this assignment is a cinch.
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PublishedOctober 9, 2022
Let the whole animal butchers who are flourishing in Maine introduce you to something new
Chat with your local butcher and head home with a 'poodle cut,' an 'oyster,' a 'spider steak' or one of several other unconventional cuts newly available here.
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PublishedOctober 7, 2022
Grocery bill going up? Here’s how to eat cheaper
With inflation affecting the price of supermarket staples, we talked to Maine food experts about shopping smart and stretching meals.
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PublishedOctober 2, 2022
Eitan Bernath’s risotto alla vodka marries two classics
Combining risotto with the sauce from penne alla vodka yields a luxe, flavorful dish that's out of this world.
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PublishedOctober 2, 2022
Gnocchi with chili crisp sauce is on the table in 20 minutes. Honest.
This five-ingredient gnocchi features chili crisp sauce, capers and Parmesan.
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PublishedOctober 2, 2022
At Anthony’s Italian Kitchen, a tight-knit family wants you to taste the love
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PublishedOctober 2, 2022
Green tomatoes you know about. But have you tried unripe butternut squash?
The trick is to treat it like a potato in the kitchen. (Also, plenty of creme fraiche and half & half).
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PublishedOctober 2, 2022
A new cookbook highlights women of the Talmud
The stories of 69 women from the foundational, centuries-old Jewish text are paired with (mostly) vegan recipes.
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