Green Plate Special
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PublishedFebruary 10, 2019
Skip grocery shopping this week. Try eating the freezer
What you've stashed away could be the makings of an energy-saving dinner.
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PublishedFebruary 3, 2019
Celebrate the Year of the Pig with dumplings
Bonus points for fillings made from leftovers.
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PublishedJanuary 27, 2019
Summer salads may get all the love, but Maine’s (long) winter has something to offer
Take at least one root vegetable and try techniques from raw to roasted.
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PublishedJanuary 20, 2019
Recipe: Bourbon-Butterscotch-Sour Milk Pudding
This recipe serves four.
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PublishedJanuary 20, 2019
Sour milk is tremendously useful in a green kitchen
Helpful in tenderizing chicken or replacing buttermilk in baked goods, it's nothing to be sour about – though truly spoiled milk must go.
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PublishedJanuary 13, 2019
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
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PublishedJanuary 13, 2019
The argument for local garlic: Better taste, many choices and fewer food miles
Maine garlic production, happily, is on the rise.
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PublishedJanuary 6, 2019
Recipe: Chicken and Egg Drop Soup
This recipe serves six.
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PublishedJanuary 6, 2019
Where do old hens go when they die?
Into the stockpot, where they make a particularly excellent soup.
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PublishedDecember 30, 2018
Gravlax is festive, tasty and incredibly easy to make
And did we mention it's a good sustainable bet?
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