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PublishedNovember 15, 2017
Maine chefs, cookbook authors offer tips on transforming your Thanksgiving repertoire
Consider these recipes to put a twist on your favorite dishes without ruining them.
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PublishedNovember 15, 2017
Think kale is ‘so over’? Try it kissed by cream and cheese
If you're a fan of creamed spinach, this recipe pushes the envelope.
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PublishedNovember 15, 2017
Hearty, rib-sticking ingredients define this cold-weather salad
Toss those root vegetables in olive oil and roast them up.
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PublishedNovember 15, 2017
Freezing biscuits to bake later turns out to be a great, flaky idea
They're excellent when they're first put together, but even better after they spend some time in the cold.
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PublishedNovember 15, 2017
Chorizo takes Brussels sprouts on a fun Spanish holiday
This recipe, with spicy sausage, bread crumbs and garlic, makes a surprising change from roasted vegetables.
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PublishedNovember 8, 2017
Sweet potato and mushroom soup is a winner
The recipe works beautifully with other vegetables and could become a winter favorite.
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PublishedNovember 8, 2017
Healthy eggplant and spinach Parmesan: Freeze it now, eat it later
This recipe, without extra breadcrumbs or oil, goes together easily and could make a couple of meals.
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PublishedNovember 8, 2017
‘Grains, Seeds and Legumes’ offers recipes for the way we eat today
This cookbook boasts a clean design and rewards patience in the kitchen, but it takes a puzzling approach to listing ingredients.
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PublishedNovember 8, 2017
Cookbook writer Lily Wallace a familiar name in early 1900s, but her summertime ties to Maine are little known
A little digging leads to some insight into the enigmatic author who spent summers cooking in a cottage in Edgecomb.
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PublishedOctober 25, 2017
‘True’ cinnamon is pricey – but is it truly different?
Tasters found that while variations were apparent in simple syrups, different brands of cinnamon tasted similiar atop toast.
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