Made from mixing mold with grains or beans, “Koji is an enzymatic action hero” that will kick your cooking up several notches.
Peggy Grodinsky
Posted inFood & Dining, Recipes
Can’t find flour at the store? We’ve got you covered
These recipes for muffins, cookies and cake don’t require it.
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Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: With egg purchases limited, make your eggs count
Count cartons of eggs among the grocery items we are anxiety-hoarding during the coronavirus.
Posted inFood & Dining, Vegan Kitchen
Vegan Kitchen: Coronavirus Diary
Vegan Kitchen columnist Avery Yale Kamila cooks, grocery shops, records — and takes the pandemic day by day.
Posted inFood & Dining, Recipes
Homefront: Never a better time for tomato sauce
How are you passing the time in the kitchen as we wait out the pandemic?
Posted inFood & Dining, Restaurant reviews
Dine In Maine: Restaurants are forced to reinvent themselves
Said one restaurateur: “When they said you couldn’t have anybody in the store, it was basically like coming up with a whole new restaurant in a matter of hours.”
Posted inFood & Dining, Maine Gardener
Maine Gardener: Seeds. So little cost for so much hope.
Looking for something to do? Plant something.
Posted inBusiness, Food & Dining, Local & State, News
Pandemic compounds challenges for restaurants that are just getting cooking
At opening time, restaurateurs are maxed out on debt, yet they may not be eligible for government relief.
Posted inFood & Dining, Recipes
Dine In Maine: How do you keep calm and carry on in these frightening times?
Our restaurant critic’s answer to that: Bake bread. After much searching he found a loaf to call his own.
Posted inFood & Dining, Recipes
Homefront: Braised chicken thighs are on the menu at Club Q this week
Chicken, parsley, onions, gravy: The essence of a country-fried meal without the deep frying.