Green Plate Special
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PublishedDecember 23, 2018
Recipe: Spaghetti a baccalà
This recipe serves four to six people.
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PublishedDecember 23, 2018
Salt cod lands back on Mainers’ dinner plates
Once a staple on New England (and many other lands') tables, salted cod is enjoying a small chef-driven renaissance in Maine. Bonus: It's a sustainable choice.
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PublishedDecember 16, 2018
Recipe: Goat Cheese and Dried Fruit Truffles
This recipe makes 28-31 truffles.
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PublishedDecember 16, 2018
When weather’s frightful, be fruitful
Come winter, which is the more eco-conscious option for Maine eaters – dried fruit or fresh fruit?
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PublishedDecember 9, 2018
Recipe: Milk and Honey Whole Wheat Sandwich Bread
This recipe makes two loaves.
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PublishedDecember 9, 2018
Cut down on plastic by covering food in cloth? Now, that’s a wrap
Take a T-shirt and bake it in beeswax for a storage sheet you can reuse.
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PublishedDecember 2, 2018
Recipe: Anytime Tarragon and Apricot Cookies
This recipe makes 60 cookies.
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PublishedDecember 2, 2018
Yet another reason not to ever waste fresh herbs
Can you say cookie?
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PublishedNovember 25, 2018
Eat less – it’s good for you and good for Mother Earth
Here's why portion size matters.
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PublishedNovember 18, 2018
Recipe: Soft-Boiled Eggs with Prosciutto and Cheese Soldiers
This recipe serves two.
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