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Recipes

Published
August 8, 2018

Heavenly cookies await at St. Peter’s Italian Bazaar

For 93 years, church parishioners have been baking and selling the soft, anise-flavored treats.
Published
August 8, 2018

Garlic-flavored mayonnaise: When did we all become aioli eaters?

A cursory online survey of Greater Portland restaurants finds it on nearly 20 menus.
Published
August 8, 2018

Cake. Healthy. Two words you don’t normally see together

But that's the subject of "Nourish Cakes: Baking with a Healthy Twist."
Published
August 8, 2018

Grits make a tasty pillow for a pile of Cajun shrimp

The Southern side won't disappoint.
Published
August 8, 2018

A pesto king in our midst: Solo Italiano chef shares the award-winning recipe

Paolo Laboa, executive chef at the Portland restaurant, sheds light on the sauce that swept the 2008 World Pesto Championship.

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Published
August 8, 2018

Tomato salad a fresh take on a Southern specialty

But rather than use green tomatoes, the recipe calls for ripe ones.
Published
August 5, 2018

Recipe: Chilled Melon and Chili Salad

Like bananas and oranges, melons come with their own perfectly compostable carrying cases.
Published
August 1, 2018

Serve Stuffed Fried Zucchini Blossoms with marinara sauce

Gardeners looking to rein in their zucchini crop should zero in on the female flowers.
Published
August 1, 2018

There’s a lot more to Vietnamese cuisine than pho

'Made in Vietnam' is a delicious and mostly accessible introduction to that country's cooking.
Published
July 29, 2018

Recipe: Blueberry-Cinnamon Scones with Wild Blueberry–Lemon Curd

’Tis blueberry season, so why not go all out? My favorite blueberry flavor combination involves both cinnamon and lemon. This recipe combination not only includes all three, but also institutes the 25 percent lessons I’ve learned in researching this column. I built the curd recipe from scratch for use with wild blueberries with the understanding […]