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PublishedDecember 21, 2016
Three soup recipes, distinct in flavor, will bring you comfort
At its most elemental level, soup is just water with a bunch of other stuff cooked in it. And that is what makes it so exciting.
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PublishedDecember 21, 2016
Butterscotch pie is a secret crowd pleaser
Even chocoholics admit to a craving for desserts with that browned butter flavor.
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PublishedDecember 21, 2016
‘The Saffron Tales: Recipes from the Persian Kitchen’ is a first-rate cookbook
Starting with the opening dedication, the book surprises and delights.
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PublishedDecember 21, 2016
Let salmon swim in green salsa for brighter flavor
Easy homemade tortilla chips top off a refreshingly different take on the fish.
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PublishedDecember 18, 2016
For Christmas Eve’s Feast of the Fishes, Maine offers many choices
Sustainable seafood-centric celebrations, regardless of how many dishes you serve, are no problem here.
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PublishedDecember 14, 2016
Chef Brian Hill’s recipe: Sour Milk Orange Cake
Francine Bistro's Hill makes the cake with dried cherries, apricots, sultanas and dates.
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PublishedDecember 14, 2016
Chef Josh Berry’s recipe: New England Indian pudding
'The reason I love this dessert is that it tastes like ‘gingerbread pudding!’ Berry says.
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PublishedDecember 14, 2016
Chef Anders Tallberg’s recipe: Swedish meatballs
Tallberg recommends doubling the recipe and freezing some to save for your New Year’s party.
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PublishedDecember 14, 2016
Three Maine chefs share old family recipes prepared for the holidays
We asked local cooks what they like to make at Christmastime for their families.
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PublishedDecember 14, 2016
Bread and Butter: Opening a restaurant requires resourcefulness, optimism and more money than you think
Two years of work later, chef Krista Kern Desjarlais prepares to open The Purple House in North Yarmouth.
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