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PublishedOctober 18, 2020
Dine In Maine: No visa, no passport, no problem
If you can’t get away because of COVID-19, your mouth, nose, eyes and even ears can transport you through food.
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PublishedOctober 18, 2020
You won’t miss the meat with these spicy peanut tofu tacos
The secret? Press the tofu before you cook it.
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PublishedOctober 18, 2020
Homefront: Spin on shepherd’s pie is lazy, low-carb comfort food
Ground turkey and mashed cauliflower slim down the dish.
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PublishedOctober 18, 2020
The perfect hot sauce for everything and everyone
And it takes just a few minutes' work to make it yourself.
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PublishedOctober 12, 2020
When food is so much more than dinner…
A column on sumac inspires an impassioned response, and a recipe for melokhyia, a dish enjoyed in Palestine that is little known in the U.S.
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PublishedOctober 12, 2020
With offices closed, work lunch gets a new look
Lunch is much better mid-pandemic, offering a sense of community and a real break. Lunch is much worse – what, now we have to cook for ourselves? And everything in between.
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PublishedOctober 11, 2020
Green Plate Special: Report from a beekeeper’s first summer
Lessons learned: heed bee warnings or get stung, and drought is tough on bees.
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PublishedOctober 4, 2020
This year, you can get your maple fix during pumpkin spice season
The pandemic cancelled Maine Maple Sunday in March. Organizers of a new fall event hope it will make up for some of that loss.
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PublishedSeptember 27, 2020
Yes, there is a correct way to cut the cheese
Plus, a recipe for crackers that are not Cheez-Its, but are just as addictive.
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PublishedSeptember 27, 2020
You can’t go to the Common Ground Fair, but you can enjoy its vegan food
These recipes should hold you until 2021.
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