recipes
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PublishedOctober 4, 2017
Don’t be intimidated by tarte tatin
Let's take a moment to appreciate the premade puff pastry.
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PublishedOctober 4, 2017
Leeks are the star in this quick, simple chicken dinner
This meal involves just a few ingredients that work in concert to produce a lot of flavor.
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PublishedOctober 4, 2017
The Maine Ingredient: If you pickle local produce, be ready for grateful puckering up
Our recipes for pickles and chutney update a beloved tradition.
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PublishedOctober 4, 2017
Who wrote ‘The Turmeric Cookbook’? It’s a mystery
But who cares? The book offers helpful tips, a nice balance of recipes, and one very delicious Carrot-Turmeric Soup.
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PublishedSeptember 27, 2017
Looking for a gift for the serious-minded cook?
'The Art of Flavor' offers rigorous lessons, with intriguing recipes to back them up.
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PublishedSeptember 27, 2017
Tuna with smashed onion butter? Yes, please
Make the tuna steak special with a flavor-packed compound butter.
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PublishedSeptember 20, 2017
The Maine Ingredient: Shoulder season turns roasting into a cool idea
Baked Parmesan Polenta makes a perfect partner for a Mediterranean chicken dish.
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PublishedSeptember 20, 2017
Prepare a meaningful, no-hassle meal for Jewish New Year
This brisket and salad will feel celebratory for any busy family.
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PublishedSeptember 20, 2017
‘Six Seasons: A New Way With Vegetables’ brings joy, not virtue, to vegetables
Co-author and chef Joshua McFadden spent two years learning with farmers and writers Eliot Coleman and Barbara Damrosch in Maine.
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PublishedSeptember 13, 2017
‘My Modern Indian Kitchen’ teaches mostly simple, home-cooked dishes
A copy of Nitisha Patel's approachable book could pleasantly spice up your kitchen.
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