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Green Plate Special

Published
May 14, 2023

Dandelions are the key to a locally sourced piccata

The flower's buds can be made into capers, which typically come from a plant that doesn't grow in the U.S.
Published
May 7, 2023

In a nutshell: One nut is pretty much like another

In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.
Published
April 30, 2023

An inadequate kitchen years ago came with some surprising sustainability lessons

Yes to leftovers and efficient meals. No to wasting water. And bacon and sausages are the wise cook's go-tos for fast flavor.
Published
April 23, 2023

Tamar Adler’s new cookbook on leftovers is encyclopedic, smart and useful

'The Everlasting Meal Cookbook: Leftovers A-Z' is filled with clever, unusual – and pretty quick – ideas for meals.
Published
April 16, 2023

Maine’s seaweed industry is growing, and that’s a reason to celebrate

Maine's fifth annual Seaweed Week will get underway soon.

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Published
April 9, 2023

This goose egg is definitely not a zero

Spring is the height of egg-laying season. If you're lucky enough to score a local goose egg, make this beautiful, buttery pasta, which sings of the season.
Published
April 2, 2023

Green Plate Special: A fool for fools? Who can blame you?

This centuries-old English dessert is not only simple and delicious, but it's also an excellent vehicle for using up leftover fruits, jams, syrups and other bits and bobs from your refrigerator and pantry.
Published
March 26, 2023

Avoid wasting bread by making the freezer your friend

Sliced bread freezes beautifully, and is always at hand when you need it.
Published
March 19, 2023

Green Plate Special: For plant-based meats to truly make a difference, they must be locally sourced

Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.
Published
March 12, 2023

Recycled bourbon barrels are adding value, and savor, to the maple syrup industry

The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.