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PublishedNovember 4, 2015
The Maine Ingredient: Grandma’s recipe proves that cod is heavenly
Her salt codfish cakes are simple and straightforward.
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PublishedOctober 29, 2015
Make a Halloween cocktail that bubbles
When using dry ice, it's important to follow a few common-sense rules.
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PublishedOctober 28, 2015
Cookbook review: ‘The Best Baby Food’ – soothing for busy, exhausted parents
After they have mastered the basics, the book also helps them add to their repertoire.
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PublishedOctober 28, 2015
Tilapia gets fast and easy flavor upgrade
The white fish with a tortilla-chip crust, pickled red onions and crema makes a good weeknight meal.
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PublishedOctober 28, 2015
Jacques Pépin: Follow recipe once, then let taste lead you to improvements
The French chef, with 70 years of cooking experience, emphasizes refinement over creativity.
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PublishedOctober 28, 2015
Just in time, a recipe for Election Cake
The treat has its roots in the early years of our country's founding.
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PublishedOctober 21, 2015
The Splattered Page: ‘The Apple Cookbook: 125 Freshly Picked Recipes’
Eat, cook, look, learn. The cookbook offers tips, history and photos in addition to recipes.
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PublishedOctober 21, 2015
Farro: Ancient grain good for modern fare
Substitute it for rice and try it as a base for a grilled or roasted veggie salad.
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PublishedOctober 21, 2015
The Maine Ingredient: Go wild with fungi that you can trust
Try safe mushrooms in chicken cacciatore or with grits or in almost anything else.
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PublishedOctober 18, 2015
Five ways to use your fall apple bounty – peels, cores and all
Ideas for reducing waste range from making vinegar to flavoring bourbon.
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