Father Paul Dumais demonstrates making ployes using several different recipes during the Kneading Conference in Skowhegan on Friday, July 25, 2014.

Father Paul Dumais’ ployes

By Kathleen Pierce on Aug. 06, 2014, at 5:25 a.m.
Ingredients: 100 grams buckwheat flour 100 grams King Arthur all-purpose flour 4 grams salt 2 tsp. Rumford baking powder 340 grams water Directions: Stir together the buckwheat flour, all-purpose flour, salt and baking powder in a large bowl. Using a wire whisk, beat in the cold water until all the …
Barbecue season is a great time to experiment with vegetables, lean cooking methods and other smart food choices, such as this mayonnaise-free coleslaw.

A healthful coleslaw for the Fourth, hold the mayo

By Elaine Gordon, The Washington Post on July 03, 2014, at 11:02 a.m.
With barbecue season in full swing, healthful eating might not be the first thing on your mind, but this is a great time to experiment with vegetables, lean cooking methods and other smart food choices. Here are some ways to lighten up your next party: — Grill lean meat, poultry …

World Chefs: Aliya LeeKong adopts global flavors for home kitchens

By Richard Leong, Reuters on July 01, 2014, at 12:33 p.m.
NEW YORK — Aliya LeeKong hopes to inspire American home cooks with her interpretations of dishes from around the world in her debut cookbook “Exotic Table.” A former investment banker of Indo-Pakistani and Tanzanian heritage, LeeKong was the culinary creative director at Junoon, the Michelin-star Indian restaurant in New York …
Coconut Black-Eyed Peas, from "A Mouthful of Wonderful" by Kim Sunee, can be served warm with rice but is equally wonderful at room temperature.

Ready to update that picnic salad?

By Andrea Weigl, The News & Observer (Raleigh, N.C.) on June 24, 2014, at 1:52 p.m.
Summertime is high season for eating outdoors; weekend plans will soon be filled with cookouts, backyard parties and picnics. That often means bringing a dish, usually a dessert or salad, to go with the host’s main course. With salads, the lineup is often the same: potato salad, coleslaw, pasta salad, …
Grilling season is here. This Terrorized Steak involves creating a paste of fresh rosemary, fresh marjoram, plenty of garlic, olive oil, salt, two kinds of pepper and cognac.

5 easy grill recipes for when burgers and hot dogs aren’t enough

By Daniel Neman, St. Louis Post-Dispatch on May 26, 2014, at 1:50 p.m.
Some of us grill throughout the year, happily tending to the flames and the food as flakes of snow fall from the night sky and sizzle on the grate. For people who are slightly more sane, though, the grilling season began this weekend. As of 2012, some 71 percent of …
Cookie-Topped Blueberry Mini Pies.

Cookie-Topped Blueberry Mini Pies

By Stephanie Witt Sedgwick, Special to The Washington Post on May 20, 2014, at 10:34 a.m.
4 servings These warm blueberry desserts aren’t really pies, but don’t let convention stand in the way of enjoying them. A simple lemon-accented blueberry filling gets a cookie dough topper. The cookie bakes along with the filling, providing a perfect foil to the tart berries. Taste the blueberries before you …
Mixed green salad with hard-boiled eggs and radish pods.

My gardening skill doesn’t live up to my cooking talent

By Russ Parsons, Los Angeles Times on May 13, 2014, at 1:47 p.m.
  One thing I’ve learned for certain since I put vegetable beds in our front yard is that, as a gardener, I’m a pretty good cook. My agricultural shortcomings are not something I’m proud of. I start every growing season with the best of intentions, laying out well-ordered plots that …
Pork chops are served up with apple pancakes and a cherry sauce.

Dad’s apple pancakes come back, but for dinner

By Joe Gray, Chicago Tribune on May 13, 2014, at 12:20 p.m.
My younger brother and my sister don’t remember them. Our older brother tried to make them, but they didn’t turn out. And dad doesn’t have the recipe, nor does he remember how he made them, though he does remember that he made them. They were apple pancakes, and I’ve been …

Mother’s Day on a tray, the ultimate starter

By Kathy Gunst, The Washington Post on May 08, 2014, at 11:29 a.m.
I can still hear their voices. “Close your eyes, Mommy.” And through half-shut lids I would see my two girls walking into the bedroom, carefully balancing a tray bearing my Mother’s Day breakfast. I can smell hot (but not quite strong enough) coffee, and eggs, and see a tiny vase, …

Family Meals Matter: Spring into spring with lamb

By on March 30, 2014, at 10:42 a.m.
All too often, March roars in like a lion, but if you’re lucky it will blow out like a lamb. No matter what the weather’s like, celebrate the last week of National Nutrition Month with delicious lamb recipes. Start with a featured family meal of Grilled Lamb Asparagus Pitas, Orzo …

Hazelnuts perfect for a variety of nutty recipes

By Marlene Parrish, Pittsburgh Post-Gazette on March 30, 2014, at 10:33 a.m.
Tickets to a play, a couple bottles of good wine, a fuzzy sweater. Those were among the gifts I received during the December holidays. Just what I like and much appreciated, thank you. But my favorite gift of all was nuts. Not crazy nuts — literally, nuts. The package I …

For St. Paddy’s Day, try ‘Jiggs Dinner’ and a green dessert

By Georgia Clark-Albert on March 17, 2014, at 11:16 a.m.
Growing up in an Irish household, there was always Jiggs dinner, lassy pudding and some kind of a green dessert served on St. Patrick’s Day. What is Jiggs dinner? It is the Newfoundland version of a boiled dinner. Even if St. Paddy’s Day fell on a Friday during lent, it …

Better by the bowl: Add greens and veggies to soup for satisfying winter meal

By Susan Selasky, Detroit Free Press on March 04, 2014, at 11:51 a.m.
  If you’ve resolved to eat more healthfully in 2014, think soup. It’s filling and, when made with the right ingredients, can make you feel better by the bowlful. “There is research that suggests when you have a bowl of soup before a meal you consume fewer calories,” said Bethany …


on Jan. 29, 2014, at 11:05 p.m.
It’s been a long time, but I can’t express how happy I am to be back at this.  With the start of the new year came the submission of a slew of college applications.  And panic.  Panic after submission, rather than before.  Because, what is panic, what is fear, but …
A pomegranate is seeded at a food event in South Portland last year.

The weather is cold, but the kitchen is hot with seasonal winter recipes

By Emily Burnham on Dec. 24, 2013, at 8:54 a.m.
It’s easy to eat seasonally in the summer, when the weather’s nice. Those of us that live in northern climes don’t have the luxury of a year-round growing season, where perfect tomatoes and crisp red peppers are an everyday thing. It’s not impossible to eat seasonally when the weather outside …
Sausage Apple Sage Pie is adapted from Angela Boggiano's "Pie."

Savoring meat pies: Sweet versions are lovely, but meat-filled pastries win our hearts and stomachs

By Judy Hevrdejs, Chicago Tribune on Dec. 03, 2013, at 1:32 p.m.
Fruit pies, cream pies, cute little tarts. Love ‘em all. But one does not live by sweets alone. We love savory pies too. Hand pies like empanadas and pasties. Phyllo pies filled with spinach. Flaky crusted pies packed with meats or vegetables or seafood. Cornmeal-crusted chili pies and shepherd’s pies …

A Preponderance of Pies

on Nov. 29, 2013, at 7:02 p.m.
For a while, it had seemed like the holidays had lost value, as if, with all the schoolwork and stresses of everyday life, there wasn’t really any magic left in getting together for the holidays.  For a few years there, I, the oldest cousin on both sides of the family, …
Tiny Buffalo owner Audrey Gatliff piles scones on to her plate including her own creations: Tiny Buffalo's Fig and Mascarpone Scones and Tiny Buffalo's Apple-Pecan-Cinnamon Scones.

Scones easy to conquer and delicious for fall

By Wendell Brock,The Atlanta Journal-Constitution on Nov. 25, 2013, at 12:02 p.m.
Wet, sticky dough freaks me out. I get it on my hands, and I can’t get it off. Do I wash, wipe, scrape or scream? Never mind that you only need to add flour. I melt down every time. And it is this fear of buttery slodge, I believe, that …
The writer's 3-year-old son, Ben, likes to get involved in the kitchen by helping to mix and measure. One of his favorite kitchen tools is a small whisk that is the perfect size for his hands.

Cooking with kids

By Jill L. Reed, The Orange County Register on Nov. 22, 2013, at 10:26 a.m.
It’s a recurring dream, a very nice recurring dream. I dream of the day when my son, not quite 4, will be able to cook me dinner. Yes, we are probably at least a few years away from having that dream come true. But even as a baby, I started …

Vegetable Sculpture and An Afternoon of Cooking

on Nov. 09, 2013, at 2:35 p.m.
Compositionally, I find the above photo rather appealing.  Sadly, I don’t think most people would realize that the pepper is actually supposed to resemble a flower.  In essence, I could use some practice with food sculpture. Last weekend I learned, among other things, a bit about food sculpture.  But more …
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