A French tart – Moelleux aux fruits d’ete – is the landing point for some Maine peaches.
Peggy Grodinsky
Vegan Kitchen: Exactly 45 years ago, Maine hosted a historic 2-week conference for vegetarians
Its ripple effects are still being felt, such as considerable changes in the American diet.
Green Plate Special: Spice is nice, especially when it’s local
A farm in Scarborough has just begun to sell ground sumac from local trees, a spice much used in cookery of the Levant.
Maine Gardener: How to grow hydrangeas
These shrubs are showy, but also can be finicky. Choose wisely.
Green Plate Special: Advice we can follow: Stay cool, and eat more pie
Banana Cream Pie keeps your kitchen, and you, cool.
Maine Gardener: Prep now for a better garden next year
It might be boring, but so will next spring if you’re housebound with nothing to do.
Homefront: Soup and bread remind the cook of happy times
The pair are easy to pack up for transport so you can bring a meal to those who need it.
Restaurant servers adapt to masks, added tasks and a new kind of difficult customer
Think dining out has gotten difficult? Consider it from your server’s point of view.
During the pandemic, direct sales to customers of veggie burgers are booming
Maine manufacturers of veggie burgers changed their business strategies – and the shift seems to be working.