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Recipes

Published
August 20, 2023

Hummus turns into a sauce for this fast one-pot pasta

Using hummus instead of chickpeas saves time, helps avoid waste, and puts a sometimes-pasty store-bought product to good use.
Published
August 20, 2023

Home Plates: Eat, love, remember

A showstopper dessert evokes the beloved dessert maker.
Published
August 13, 2023

This peach-cherry cobbler is stealthily healthful

Made with whole-grain flour, a touch of honey and healthier oil to stand in for the butter, this cobbler delivers a delightful coda to any meal.
Published
August 13, 2023

Home Plates: Come summer, cooking outside is a joy. Let vegetables shine in this Grilled Ratatouille

Local farmers markets and Laura Motley's own vegetable garden swell with abundance now, and a favorite recipe makes the most of the produce.
Published
August 13, 2023

When the family heirloom is an heirloom tomato

Artist Anastasia Inciardi already specialized in drawings of food when a chance discovery led her to the Inciardi Paste Tomato.

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Published
August 6, 2023

Gribiche is the sauce that can do it all

The sauce can, and in some cases should, be a main course.
Published
August 6, 2023

Home Plates: Old Tavern Inn’s blueberry muffins celebrate Maine, however you make them

A Portland couple carries on a tradition started by one of their grandmothers, who took over an inn in Litchfield as a retirement project.
Published
July 30, 2023

Hot honey shrimp and a crisp slaw make a quick meal for summer nights

After it's tossed with hot honey, olive oil and garlic, the shrimp roast in just minutes.
Published
July 30, 2023

A cake to weather a storm, from Cathie Pelletier’s ‘Northeaster’

This frugal, old-fashioned Blueberry Cake with Nutmeg Sauce appears in her new book about Mainers in the blizzard of 1952.
Published
July 30, 2023

One last piece of advice: Be flexible

Seasonal, local, organic, etc. But the key lesson columnist Christine Burns Rudalevige has to convey about being a sustainable cook and eater? Stay flexible.