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Recipes

Published
October 19, 2016

Accents from around the world turn meatballs trendy

The good old standby doesn't just swim in tomato sauce anymore.
Published
October 19, 2016

Hot tip for cheesecake: Enjoy it right out of the oven

Warm Pumpkin-Bourbon Cheesecake will convince you.
Published
October 19, 2016

Popcorn warms to flavors of the season

Popping the kernels in a stovetop pot reduces cost and calories.
Published
October 19, 2016

Signature Dish: Fried lobster comes with warm memories of grandmother

The late Eileen Johnson, who owned the Rock Ovens restaurant in Harpswell, fed her customers as well as she did her family.
Published
October 12, 2016

Toppings make Mexican chicken soup sing

Cheese, salsa and more make it a feast, so don't skip the garnishes.

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Published
October 12, 2016

Soft to the core: That’s how we like them (baked) apples

The filling – made, basically, from anything you want – is a combination of sweet and tart.
Published
October 12, 2016

Even a newbie to Indian cooking can find success with ‘Mr. Todiwala’s Spice Box: 120 Recipes from Just Ten Spices’

The British chef and restaurateur marries the flavors of India and the West.
Published
October 12, 2016

This edamame dish can be used as a side dish or as the star

The edamame in the pod are perfect to grab to stave off hungry kiddos while dinner is being prepared.
Published
October 12, 2016

‘War’ cake goes without, but you won’t notice a difference

The way the cake goes together seems odd until you grasp the thinking behind it.
Published
October 5, 2016

Pizzaiola: How to add pizza flavor to just about anything

Pizzaiola's distinguishing feature is that it's usually used as a sauce for meat – and it's delicious on just about anything.