https://preprod.pressherald.com/foodanddining/recipes/page/210

Recipes

Published
July 30, 2014

An easy recipe for ployes

From The Rev. Paul Dumais
Published
July 30, 2014

Melons play nicely with all sorts of companions

We're talking watermelon with feta cheese, and honeydews with arugula, and all of them with each other.
Published
July 30, 2014

The Maine Ingredient: Pork tenderloin makes finger-licking good barbecue sandwiches

Brining makes the meat especially tender.
Published
July 30, 2014

A cool summer salad: Pesto, cauliflower and spuds

A new cookbook, "Salad Samurai," provides inspiration for tasty combinations.
Published
July 29, 2014

Bruschetta: You’re doing it wrong

Thick slices of grilled bread, juicy tomatoes and good olive oil make the best simple version of this ubiquitous snack.

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Published
July 23, 2014

Rethinking sushi rolls for a filling packed lunch

Veggie-protein rolls with quinoa provide energy for the rest of the day.
Published
July 23, 2014

The Maine Ingredient: Savor the short, but oh so sweet, tomato season

If you're lucky enough to have them, homegrown tomatoes are superb in garlic and tomato shrimp over cheddar grits.
Published
July 22, 2014

Good enough for dinner at the White House: Sienna Mazone’s Mexican Haystacks

The 12-year-old from Dresden submitted this recipe and won a chance to dine with Michelle Obama.
Published
July 22, 2014

Here’s the catch: ‘We need to eat more American seafood’

Best-selling author Paul Greenberg advocates for using more whole fish.
Published
July 22, 2014

A tuna sandwich by way of Mediterranean bruschetta

The open-faced sandwich is a healthy alternative to cooking a meal on a hot summer day.