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Recipes

Published
August 25, 2014

Is it worth it to chop your own burgers? You bet

Ground beef tends to be overworked during processing. And overworked beef is tough beef.
Published
August 20, 2014

You too can bake artisanal quality bread at home

A double Dutch oven creates a soft yet hearty interior texture and golden brown crust.
Published
August 20, 2014

Summer fruit crisp cooked in the most summery way

Put this crisp on the grill when you take off the meat.
Published
August 20, 2014

The Maine Ingredient: Relax, baking needn’t be as precise as common wisdom has it

Bake a Bailey's Irish Cream Cake to see for yourself.
Published
August 19, 2014

Turning your abundance of zucchini into no-fry fries

The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying.

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Published
August 18, 2014

Food in the movies: Two recipes

Apricot-spiced crepes and onion bhajis were both inspired by "The Hundred-Foot Journey."
Published
August 15, 2014

Avocado pasta brings simple back to summer

Even in a season when cooking is supposed to be so effortless, sometimes it's a struggle to get a meal together.
Published
August 13, 2014

Chefs in Maine treat hummus with respect

At restaurants in Portland and Camden, the vegetarian staple is reimagined.
Published
August 13, 2014

A flexible basic blend and a spicier burger

Basic Mushroom Meat Blend 8 servings (makes 4 cups) A batch of this mixture – whether it’s made with ground beef, ground pork, ground turkey or ground chicken – is handy to have on hand for lasagna layering or fillings for crepes, tacos, meat pies and more. The mushrooms add moisture and flavor. They won’t […]
Published
August 13, 2014

The Maine Ingredient: Seize the opportunity to savor Maine’s incomparable blueberry

Blueberry cornbread and blueberry preserves are just two ways to celebrate our native fruit.