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Green Plate Special

Published
December 14, 2014

Healthy thing about Hanukkah treats is recycled oil

These traditional treats may not be healthy, but they can be sustainable if you reuse or recycle the frying oil.
Published
December 7, 2014

It’s a snap to break the packaged cracker habit

Baking your own is an easy process.
Published
November 30, 2014

Fully baked ideas from pros for using your oven efficiently

Plus, baker Briana Warner's recipe for maple custard pie with vanilla wafer cookie crust.
Published
November 23, 2014

Giving thanks for holiday leftovers and for reducing waste

A tasty hash helps you enjoy leftovers instead of adding to the tons in landfills.
Published
November 16, 2014

Thinking big about buying meat, and small in cooking it

For a svelter you and a greener world, eat stew with lots of flavor but less beef.

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Published
November 9, 2014

Green Plate Special: Any old vegetable can become a sexy quickle

Turn on the stove for barely a minute and you can have very quick pickles.
Published
November 2, 2014

Green Plate Special: Canning (and canny) CSA lets you eat Maine food all winter long

Among her many offerings, Cheryl Wixson's pumpkin-maple butter and applesauce provide the makings for a tasty custard.
Published
October 26, 2014

Trick to making pumpkin treats: a sweet jack-o’-lantern

Pie pumpkins are smaller than most carving ones, but their pulp is perfect for prize-winning caramels.
Published
October 19, 2014

15 ways to reuse the butter wrapper

Get in the habit of re-use.
Published
October 12, 2014

Skate rebounds to good rating for sustainable eating

Try making the kite-shaped Gulf of Maine fish with apples and capers.