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PublishedAugust 6, 2023
Home Plates: Old Tavern Inn’s blueberry muffins celebrate Maine, however you make them
A Portland couple carries on a tradition started by one of their grandmothers, who took over an inn in Litchfield as a retirement project.
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PublishedJuly 30, 2023
A cake to weather a storm, from Cathie Pelletier’s ‘Northeaster’
This frugal, old-fashioned Blueberry Cake with Nutmeg Sauce appears in her new book about Mainers in the blizzard of 1952.
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PublishedJune 18, 2023
From A to Z, how to store the excess summer produce you just couldn’t resist
Faced with an overflowing summer farmers market, who can say no? Certainly not our columnist. The answer to over-indulging: Good storage.
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PublishedMay 7, 2023
In a nutshell: One nut is pretty much like another
In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.
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PublishedApril 2, 2023
Of all the cakes she’s baked, there’s just one this cookbook writer makes for Passover
Elinor Klivans wrote 14 baking books from her home in Camden. But for Passover there is just a single dessert: Mom's Walnut and Wine Passover Cake.
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PublishedFebruary 12, 2023
How do I love thee, brown butter? Let us count the ways
Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
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PublishedFebruary 5, 2023
Lemons aren’t (remotely) local. Can you substitute something else?
It's situational, depending on the dish and technique, but sumac, for one, may work.
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PublishedJanuary 29, 2023
With these desserts, you’ll have them begging for rutabagas
And don't forget the parsnip and the beet. These cold-weather root veggies, longtime New England staples, can make excellent sweets.
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PublishedDecember 18, 2022
Decorate cookies for a sweet, festive Hanukkah
Camden resident and expert baker Elinor Klivens offers a recipe.
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PublishedDecember 18, 2022
Efforts to restore American chestnut tree raise burning question for food lovers
When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.
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