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PublishedOctober 14, 2015
Cookbook review: ‘Brazilian Barbecue & Beyond’
A shrimp soup is one of many tantalizing recipes that go along with insights about Brazil's culture.
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PublishedOctober 14, 2015
Ditch rice; go with a new grain for better stuffed peppers
Freekeh, a Middle Eastern 'green' wheat, is delicious, healthy and behaves well under pressure.
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PublishedOctober 14, 2015
Diversify with slow-cooked chicken and pork
Ten fresh ideas for easy meals may renew your affection for your cooker.
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PublishedOctober 7, 2015
Maine, N.H. chefs compete – and fraternize – at late-night get-togethers in Kittery
Yes, we compete for customers, one chef said. 'But we’re also close friends who talk about food constantly, learn from each other regularly, and inspire each other to cook the best food we can.'
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PublishedOctober 7, 2015
The Maine Ingredient: Feast like Germans do for Oktoberfest
The Bavarian celebration is a great time to enjoy sausages, sauerkraut and cheesy egg noodles, perhaps with a good beer. (Granted, most times are a great time to eat sausages, noodles and sauerkraut and toss off a few beers.)
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PublishedOctober 7, 2015
Cookbook review: ‘Dinner Solved’ by Katie Workman
The 100 recipes this book offers really are ingenious.
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PublishedSeptember 30, 2015
Cookbook review: ‘Rose Water & Orange Blossom’ by Maureen Abood
Her recipes help the reviewer connect to her Lebanese heritage – and take no shortcuts.
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PublishedSeptember 30, 2015
Sea Shepherd cookbook tells about feeding a crew and furthering a mission
'Cookin' Up A Storm: Sea Stories and Vegan Recipes' has a serious message and many good recipes.
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PublishedSeptember 23, 2015
Learning to enjoy chocolate chip cookies once more
Mindfulness allows Portland's Erica Bartlett to lose 130 pounds by changing her relationship to a beloved family recipe.
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PublishedSeptember 23, 2015
The Maine Ingredient: Keep the home fires burning for Grilled Spatchcocked Chicken
Sharpen up your kitchen scissors to make butterflied chicken with a Spanish-inspired sauce.
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