vegetarian
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PublishedJune 11, 2023
A vegetable-packed pasta satisfies a teen – and the rest of the family
With two parents and a teenager with different dietary needs and schedules, we needed something to please and nourish everybody. Enter pasta with vegetables.
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PublishedJune 11, 2023
Vegan dispatches from far and wide in Maine
Find closings, openings, pop-ups, croissants, desserts and more.
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PublishedJune 11, 2023
Pea salad with pecorino is a no-cook side that can be made ahead
Sweet, just-picked peas, slivered onions and shards of pecorino Romano make for a terrific cookout or picnic side dish.
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PublishedJune 11, 2023
Christine’s Library of Kitchen Things is now open
Like to borrow a blow torch or a blender? Sharing tools is part of sustainable living.
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PublishedJune 4, 2023
These green goddess grain bowls are a vegan, customizable template worth repeating
Grain bowls can be made from pre-prepped elements – or you can make this recipe from scratch.
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PublishedJune 4, 2023
Beets and berries mingle with goat cheese in this spring salad
The beets are used as both a component in the salad and a dye, turning the dressing a brilliant hue.
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PublishedJune 4, 2023
Satisfy your craving for crunch with these salad toppers
Look to your bread drawer, cereal box and fridge for all sorts foodstuffs that can be crumbled or crisped up.
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PublishedMay 28, 2023
A new Iranian cookbook puts the spotlight on yogurt and whey
Yogurt maker Homa Dashtaki of the White Moustache in Brooklyn took nine years to write her cookbook "Yogurt & Whey," an ode to her Iranian heritage.
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PublishedMay 28, 2023
Eat the rainbow with this vegetable-packed curried tofu sandwich
A sandwich with whole-grain bread, loads of colorful vegetables and curried tofu salad is both beautiful and nutritious.
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PublishedMay 28, 2023
Vegan cooking classes on offer at MaineGeneral Medical Center
Cookbook author and cooking teacher Colin McCullough makes plant-based cooking easy, fast and tasty for beginners.
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