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Recipes

Published
July 16, 2014

Recipes: Grilled bologna, yellow mustard and slaw sammies; grilled bison hangar steak

Chef David Guas, host of the Travel Channel's "American Grilled," makes this version of the classic bologna sandwich for his two young sons.
Published
July 16, 2014

The Maine Ingredient: Spread the good fortune of fresh crab

Pricey and delicate, crabmeat is perfect for hors d'oeuvres, and here are recipes for a hot one and a cold one.
Published
July 16, 2014

Thick asparagus as good as thin, and great for grilling

Served with lemon butter, it is simply divine.
Published
July 14, 2014

Raspberry preserves

This recipe comes from Maine Master Food Preserver Allison Carroll Duffy’s inventive “Preserving with Pomona’s Pectin.”
Published
July 14, 2014

Rethinking the healthy breakfast: A meal in a muffin

Most muffins are nutrition-deficient calorie bombs, but not these. Savory, rather than sweet and vegetable-rich, they will see you through 'til lunchtime.

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Published
July 9, 2014

The Maine Ingredient: Marinated steak on salad easily pulls family to table

Eating together is the priority, but sometimes the meals can be especially satisfying.
Published
July 9, 2014

Watcharee Limanon’s Green Papaya and Carrot Salad

Serve with Thai sticky rice, grilled chicken, boiled egg or lobster.
Published
July 9, 2014

Watcharee Limanon’s Thai Chicken Satay

Instead of chicken, you can use pork, beef, shrimp or salmon.
Published
July 9, 2014

Colorful grain salads are potluck pleasers

Easy homemade dressings add to the popularity of these rice and couscous dishes.
Published
July 9, 2014

Seared Scallops with Watcharee’s Thai Green Curry Sauce

This recipe calls for kaffir lime leaves, which you can find at an Asian grocery store or in the frozen aisle at Whole Foods Market.