Green Plate Special
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PublishedApril 5, 2020
Green Plate Special: Make it do – you don’t have to do without
Trips to the grocery store are limited. Even when we can go, we may not find what we need. Keep this useful list of substitutions on hand.
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PublishedMarch 29, 2020
Green Plate Special: The cure for what ails you could be a flapjack and a splendid stroll
Just remember to keep your (social) distance.
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PublishedMarch 22, 2020
Green Plate Special: The fate of wild salmon may point to the fate of the planet
And if history is any guide, we should be worried, writer Mark Kurlansky argued on a recent visit to Maine to promote his new book.
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PublishedMarch 15, 2020
Green Plate Special: What can Maine cooks in 1820 teach us about cooking today?
A lot, as it turns out. Eating locally and sustainably in 1820 was just what you did.
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PublishedMarch 8, 2020
Green Plate Special: Maine’s fishermen are counting on you to eat local flounder
Trust us, this is no hardship.
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PublishedMarch 1, 2020
Green Plate Special: What’s the secret to the best pizza in Maine?
We have two words for you: Maine flour.
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PublishedFebruary 23, 2020
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
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PublishedFebruary 16, 2020
Green Plate Special: Bright, salty, funky preserved lemons to get you through a Maine winter
Making them requires few ingredients – and a long wait.
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PublishedFebruary 9, 2020
Green Plate Special: On Valentine’s Day, think sweet potatoes for your sweetheart
More local farmers are growing the tubers, which turn out to be a perfect pair for Maine maple syrup.
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PublishedFebruary 2, 2020
Green Plate Special: You can go electric without giving up your old flame
The air fryer used for this chickpea recipe is just one of many worthy electric appliances.
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