Green Plate Special
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PublishedOctober 17, 2021
Green Plate Special: The best use yet for lemon rinds
Make the Japanese seasoning shio tare, and add it to dishes from salad dressing to gravy, for a powerful flavor punch.
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PublishedOctober 10, 2021
Stuffed squash boats are versatile and easy to prep ahead
The roasted vessels can be filled with a host of different ingredient combinations – the only limit is your imagination.
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PublishedOctober 3, 2021
Green Plate Special: Atlantic salmon have an upstream battle in Maine
The population is declining and that's likely to continue, but there are other places to find the fish or species that can substitute.
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PublishedSeptember 26, 2021
Sweet-sour reduced cider syrup enhances many an autumn dish, including apple pancakes
To make the syrup, double double boil and bubble for several hours – or buy it, if you prefer.
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PublishedSeptember 19, 2021
It’s chili season. Time to ferment
Some like it hot, hot, hot.
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PublishedSeptember 12, 2021
Can’t wait? Poach your pears and make chocolate pear cake
The window of pear perfection is fleeting. We've got a fix for that.
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PublishedSeptember 5, 2021
Green Plate Special: The many reasons dill blossoms are kind of a big deal
You can use different parts of the plant in all sorts of ways.
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PublishedAugust 29, 2021
Green Plate Special: Foolproof Hollandaise keeps you from wasting precious local eggs
Goodbye anxiety in the kitchen, hello luscious Hollandaise on the plate.
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PublishedAugust 22, 2021
Green Plate Special: With fresh cheese like ricotta, you’ve gotta buy local
Fortunately, Maine has at least a few cheesemakers who've mastered the process.
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PublishedAugust 15, 2021
Green Plate Special: Eat locally, seasonally – and take a page from Persian kitchens
Cookbook writer and eco-conscious chef Louisa Shafia is visiting Rockport this week to cook and teach.
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