Recipes - Portland Press Herald

Learning an Italian tradition with the ‘pasta queen’ and owner of Rockport’s Nina June

Eating pasta comes naturally; making it at home takes practice. It helps to have the best imaginable teacher.

by Ellie Krieger Special to The Washington Post August 13, 2025August 13, 2025

Freeze cubed watermelon, then blend it with coconut milk, ginger and lime juice for a refreshing and healthful treat.

by Aaron Hutcherson The Washington Post August 13, 2025August 8, 2025

This bread salad adapted from social media personality Danny Freeman’s latest cookbook is a delicious fusion of Italian favorites.

by Daniela Galarza The Washington Post August 13, 2025August 8, 2025

Brie is the key to a creamy, speedy, summery tomato sauce.

by Christine Burns Rudalevige August 6, 2025August 6, 2025

Federal funding for the classes was eliminated by Congress. To keep these classes going, Mainers will need to ‘Put a little more grit into the game.’

by M. Carrie Allan Special to The Washington Post August 6, 2025August 6, 2025

Let refreshing cucumbers upgrade your next martini.

Step outside your comfort zone and try a tomato in a dessert. It’s a fruit, after all.

by Aaron Hutcherson The Washington Post August 6, 2025August 6, 2025

Plums and red onion form a jammy, sweet-tart sauce to accompany chicken thighs seasoned with cinnamon, coriander and garlic powder.

by Ellie Krieger Special to The Washington Post July 30, 2025July 30, 2025

Look to your stovetop for this luscious, saucy peach dessert, and keep your kitchen cool.

I’ve loved onigiri, a Japanese snack made from rice and seaweed, for 4 decades. But when I tried to make them for the first time, it wasn’t pretty.