https://preprod.pressherald.com/foodanddining/recipes/page/201

Recipes

Published
November 12, 2014

Signature Dish: A Scarborough family shares long-held secret sauce recipe

Bob Lynch makes a 'Sunday sauce' so loved by his kids, it has sometimes replaced the Thanksgiving turkey.
Published
November 9, 2014

The Farm-to-Table Family: Food in college cafeteria advances by several degrees

And vegetables, many locally grown, have become popular with students at Bowdoin.
Published
November 9, 2014

Green Plate Special: Any old vegetable can become a sexy quickle

Turn on the stove for barely a minute and you can have very quick pickles.
Published
November 6, 2014

Making better mashed potatoes with a small change

A two-step cooking process gives extra-creamy results.
Published
November 5, 2014

Wontons From Spaaace

"These, I thought when I invented them, are like no other wonton on earth."

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Published
November 5, 2014

Seared Scallops in Asian Broth

'Scallops have to be one of the world's great high-end proteins.'
Published
November 5, 2014

The Maine Ingredient: One-skillet dinners raise the quality of fast food

Turkey cutlets and haddock are among the tasty centerpieces to try when time is short.
Published
November 4, 2014

How to make dashi

Once you find the ingredients, it's easy to whip up the all-important Japanese broth at home.
Published
November 2, 2014

Green Plate Special: Canning (and canny) CSA lets you eat Maine food all winter long

Among her many offerings, Cheryl Wixson's pumpkin-maple butter and applesauce provide the makings for a tasty custard.
Published
October 31, 2014

So they’re not thugs, but can they cook?

One recipe from "Thug Kitchen" reveals the flaws in controversial new cookbook.