Green Plate Special
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PublishedFebruary 5, 2017
Folding leftovers into dumplings shows love for planet
Any number of fillings and flavors could become favorite no-waste treats.
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PublishedJanuary 29, 2017
Potato chips you can feel better about eating
The carbon footprint is less; alas the calories are probably the same.
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PublishedJanuary 22, 2017
Locally raised Maine meat is not in short supply
Slaughterhouses and meat-cutters, however, are.
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PublishedJanuary 15, 2017
Local fresh cheeses deserve a higher (flavor) profile
Try them as an alternative to mayonnaise or as an an ingredient in a dip.
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PublishedJanuary 8, 2017
Winter vegetables can be a delight at the dinner table
Many can be used in comforting casseroles during the colder months.
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PublishedJanuary 1, 2017
Homemade pretzels are just one of the ways you can recycle pickle brine
You can also drink it, use it to brine a chicken or add it to a marinade.
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PublishedDecember 25, 2016
We resolve to eat more greens in 2017
These tips will make it that much easier to add them to your cooking repertoire
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PublishedDecember 18, 2016
For Christmas Eve’s Feast of the Fishes, Maine offers many choices
Sustainable seafood-centric celebrations, regardless of how many dishes you serve, are no problem here.
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PublishedDecember 11, 2016
Cardoons please adventurous appetites and the Earth
Eating a greater variety of fruits and vegetables supports biodiversity.
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PublishedDecember 4, 2016
Residual heat keeps things cooking even when the oven’s off
Take advantage of it and you'll waste less energy.
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