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Recipes

Published
February 24, 2016

Like a nice, long soak? So do your oats for muesli

Try cider, milk or kombucha to prep for a morning bowl of 'little mush.'
Published
February 24, 2016

Lighten up with creamy, dreamy desserts

Take out the fat but keep the taste and texture of these pies, mousse and custard.
Published
February 24, 2016

Learn how to tame that wild game your hunter brings home

Foodies Gone Wild classes at Southern Maine Community College teach how to cook your goose and other prizes.
Published
February 24, 2016

The Maine Ingredient: No need to settle for same old, same old when it comes to ground meat

Try these two less familiar and winning approaches to spice up your meals.
Published
February 21, 2016

Cutting meat portions better for you and the planet

And you don't have to completely give up being a carnivore.

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Published
February 17, 2016

A vegan squash dish that’s bold enough to please meat eaters

The acorn variety stuffed with mushrooms and farro, with a lemon spike, makes a tasty entree.
Published
February 17, 2016

Baked pasta’s promise: All the flavor, hold the fuss

The secret is presoaking the noodles in warm salted water before adding the other ingredients.
Published
February 17, 2016

Seeking warmth in winter? It’s at the bottom of a bowl of stew

A meaty concoction may not be as cheap as it once was, but can be richly satisfying.
Published
February 17, 2016

Cookbook review: ‘Cookies & Beer: Bake, Pair, Enjoy.’

Take the kid habit of milk and cookies to a whole new level.
Published
February 14, 2016

Personal-sized wedding sweets have a treat-sized carbon footprint

Try these Vegan Lemon Blueberry Cupcakes from Love Kupcakes Inc. in Portland.