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Recipes

Published
March 16, 2016

Whiskey glaze gives punch to salmon

For St. Patrick's Day, or any day, this dish will please
Published
March 16, 2016

Secret for right-size corned beef? Short ribs

This recipe lets you have the taste without all the leftovers from St. Patrick's Day.
Published
March 9, 2016

Cookbook Review: ‘The Vermont Country Store Cookbook’

It whisks a reader to the humble beginnings of an iconic store that opened in 1946 and is still going strong today.
Published
March 9, 2016

Don’t baby-sit polenta when you can bake it

The two-ingredient dish - just cornmeal and a liquid - is easy and versatile.
Published
March 9, 2016

Seaweed passes the dinner-party test

Unsuspecting guests are guinea pigs for a meal in which every dish contains nutrient-rich seagreens.

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Published
March 9, 2016

The Maine Ingredient: Celebrate St. Patrick’s Day with a traditional corned beef dinner

A not-so-traditional sauce adds a rich counterpoint.
Published
March 6, 2016

Is Maine ready for maple water (aka sap)?

Long sipped by maple producers who get thirsty while collecting it, sap is now being packaged as a beverage.
Published
March 2, 2016

Making a leaner and tastier beef roast

Tap into the lean meat's built-in basting potential.
Published
March 2, 2016

Cookbook review: ‘Citrus, Sweet & Savory Sun-kissed Recipes’

A Turkish yogurt-lime cake brings back sweet memories.
Published
March 2, 2016

Here’s to a couple of sweet flavorings that add flavor to the drudgery of March

Meet sorghum syrup and peppermint oil, welcome winter companions for dessert lovers.