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Recipes

Published
October 1, 2014

Can the canned beans

Cooking dried beans is less work than you may think, and the taste and savings make it an appealing habit.
Published
October 1, 2014

The Maine Ingredient: Indian dishes work even for guests with allergies

These recipes are vegetarian, gluten-free and dairy-free.
Published
September 29, 2014

The allure of bitter, all grown up

In her latest book, the author of "Fat," makes a compelling case for appreciating the culinary benefits of grapefruit, coffee and Fernet-Branca.
Published
September 26, 2014

A chicken satay with bold — and borrowed — flavors

Diced tomatoes and avocado cool some of the sauce's heat.
Published
September 25, 2014

Pimiento cheese making comeback as trendy bar food

Often called the pate or caviar of the South, pimiento cheese also was an important food during war times and the Great Depression.

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Published
September 24, 2014

‘Vinaigrettes and Other Dressings’ by Michele Anna Jordan

You might never buy bottled dressing again.
Published
September 24, 2014

Ancient farro scores with a new generation of cooks

The nutty, chewy grain – a kind of wheat that fed centurions back in the day – is popping up on fashionable menus and on the grocery shelf.
Published
September 24, 2014

The Maine Ingredient: Let overlooked ingredients steal the show in fast dinner

Your pantry shelves may provide all you need for tasty sardine pasta and chocolate pudding.
Published
September 24, 2014

Ten things to do with butternut squash

After dispensing with the peeling, seeding and chopping, the chunks are easy to use in diverse dishes.
Published
September 23, 2014

Fish dishes offer a feast of meaning for Jewish new year

Menus for Rosh Hashana, which begins at sundown on Wednesday, include foods that symbolize prosperity and abundance.