Smoked seafood chowder at Three Dollar Deweys.

Celebrate chowder, no matter what goes in the pot

By Addie Broyles, Austin American-Statesman on Nov. 11, 2015, at 7:57 a.m.
Growing up near coastal waters is not a requirement for loving chowder. The chunky stew might have originated on French and English fishing boats in New England and Nova Scotia, but its popularity grew as North Americans moved west and still longed for the ocean. Canned clams made it easier …
Polenta is sprinkled into a pot of boiling water while stirring briskly.

Polenta: Trendy dish was first a fad for the poor

By Daniel Neman, St. Louis Post-Dispatch (TNS) on Nov. 10, 2015, at 1:33 p.m.
You can go to a fancy store and buy a fancy 24-ounce bag of cornmeal for polenta, and it will cost you $3.99. I think that’s hilarious. In recent years, chefs at many of the best restaurants have discovered polenta, though the fad is dying down a bit. But it …
Milky Way Vodka.

Milky Way Vodka? Grownup treats for leftover Halloween candy

By Daniel Neman, St. Louis Post-Dispatch (TNS) on Nov. 03, 2015, at 2:42 p.m.
Some people, those blessed with a specific kind of inspiration, look at the candy in its wrappers and see a blank culinary canvas.
Witch's Potion (left) and Floating Spiders, served with Reese's Spiders.

Halloween cocktails, snacks for a night of fright

By Arthi Subramaniam, Pittsburgh Post-Gazette (TNS) on Oct. 27, 2015, at 1:22 p.m.
Get in the spirit of the season with Halloween potions that are not tricky to make.

The sleuth in the kitchen

By Russ Parsons, Los Angeles Times (TNS) on Oct. 06, 2015, at 2:20 p.m.
It wasn’t so long ago that we learned to cook from an authority figure — our mother, our boss, Julia. They showed us how to do something, and we did it — without asking questions or demanding answers. But these days, the thirst for explanation is bottomless, either to help …
Swiss chard and chicken wraps get heat from jalapeno, cayenne pepper and chipotle salsa.

Hot chilies in that dish? Choose a low alcohol wine

By Bill St. John, Chicago Tribune (TNS) on May 26, 2015, at 3:14 p.m.
Oh, we love our chili heat. Tabasco on the omelet; giardiniera on the dog; jalapeno on the nachos. But chili heat doesn’t love wine. Alcohol is a solvent and spreads out or broadcasts the capsaicin (the organic compound in chili peppers that makes for the burn), making it seem hotter …
To make your own yogurt, start with a live culture.

How to make your own yogurt

By Kathleen Pierce on May 26, 2015, at 3:10 p.m.
I decided to make yogurt over Memorial Day weekend. Halfway through my adventures in acidophilus, yogurt’s “friendly” bacteria, I almost gave up, ditched the project and headed outside into the spring afternoon. After all, isn’t weeding more fun than watching milk curdle? To the uninitiated, trying to turn liquid dairy …

Bread: Experimenting with sprouted and whole grains

By Bob Hoover, Pittsburgh Post-Gazette on May 12, 2015, at 12:15 p.m.
Butter, eggs, cream and wine were Julia Child’s staples until the health scare hit American diets in the 1980s, banishing her staple ingredients with fears of heart disease, obesity and strokes. She fought back — feebly — with a few attempts to come up with lighter recipes, but she never …
Irish baked beans for St. Patrick's Day

Vegetarian recipes for your St. Patrick’s Day celebration

By Christopher Burns on March 11, 2015, at 8:44 a.m.
St. Patrick’s Day, which celebrates the patron saint of Ireland, is the perfect time to gather with close friends or family around a table adorned with hearty food and inspiring beverages. But Irish cuisine is not usually welcoming to vegetarians, making liberal use of bangers (sausage), lamb and rashers (aka …

How to add heat to your cooking with a variety of ingredients

By Judy Hevrdejs, Chicago Tribune (TNS) on March 03, 2015, at 2:37 p.m.
Playing with fire in the kitchen is definitely dangerous. But it can also be delicious — if you learn to play with a few culinary heat makers. It involves working with a variety of spicy, pungent or tart foods — from arugula and chilies to garlic, ginger, wasabi and Worcestershire …
Justin Douglass of the Inn By the Sea in Cape Elizabeth concocted a drink inspired by the Oscar-nominated movie "Grand Budapest Hotel" and its key plot point, a painting called "Boy With Apple." It calls for Jack Daniels, Absolute Orient Apple, pomegranate juice, a splash of champagne and an apple garnish

5 film-inspired cocktails for a top-notch Oscars party

By Kathleen Pierce on Feb. 19, 2015, at 12:36 p.m.
CAPE ELIZABETH | And the Oscar for best drink goes to — drum roll — Julianne at DiMillo’s. Most creative cocktail? The Grand Budapest Hotel at Inn by the Sea. Sexiest? The leading actress at Sur Lie. On Sunday, Feb. 22, the hottest actresses and actors will stride the …
Mix it with Moxie

It makes Mainers mighty: 6 Moxie cocktails to mix up this winter

By Emily Burnham on Feb. 10, 2015, at 5:10 p.m.
It’s Maine’s official soft drink. There’s a festival in Lisbon Falls every summer that celebrates it. It has been in production since 1886, making it one of the oldest mass-produced beverages in the country. And yet Moxie — it makes Mainers mighty — remains a divisive treat. Some love its …
Espresso-Hazelnut Truffle Cookies

Seven steps to foolproof cookies

By Rick Nelson, Star Tribune (Minneapolis) (TNS) on Dec. 09, 2014, at 3:49 p.m.
Here are seven easy steps to foolproof cookies. Proceed with caution. Read the recipe from start to finish — twice — before beginning. Shop carefully. Our recipes use large eggs and all-purpose flour, unless otherwise noted. For optimum results, invest in fresh baking powder, baking soda and spices. (Our tip: …
Features reporter Natalie Feulner makes and serves her mother's pumpkin chocolate chip bread every Thanksgiving.

Pumpkin bread stirs up memories of loved ones, home

By Natalie Feulner on Nov. 24, 2014, at 8:42 a.m.
The memory of my mother tastes like pumpkin with hints of cinnamon and bites of semisweet, chocolate chips. Six years ago this month, while sitting at our neighbor’s kitchen table, a sheriff’s deputy told my brother and I he was sorry for our loss. Our mother had died unexpectedly and …
Banana Coconut Cream Pie

Banana coconut cream pie on Thanksgiving Day

By Julie Harris on Nov. 24, 2014, at 8:10 a.m.
Although Thanksgiving meals in my house are very traditional with root crops, turkey, stuffing, homemade cranberry sauce, creamed onions and a salad, I have one signature dish that guests often remark on and remember — my banana coconut cream pie. Every aspect of it is homemade with fresh ingredients: from …

A cranberry mold to remember

By Nok-Noi Ricker on Nov. 22, 2014, at 10:29 a.m.
My grandmother’s kitchen in Winterport was always decorated with copper molds, and each holiday, one of us kids would be allowed to pick out the shape that would be used for Aunt Betty’s cranberry sauce. As I grew older and had children of my own, I found myself starting my …
David Turin of David’s Restaurant in Portland.

Portland chefs share their Thanksgiving favorites

By Kathleen Pierce on Nov. 19, 2014, at 11:28 a.m.
Restaurant chefs turn out fancy fare day in and out. At Thanksgiving, time off for most, they retreat to the classics and unwind with family at the Thanksgiving table. We asked a few top toques for their favorite side dishes, desserts and the best use of leftovers. …

Looking for new Thanksgiving recipes and tips? Check out our interactive guide

on Nov. 19, 2014, at 5:25 a.m.
Read more.
Garlicky Roasted Green Beans

Try a fresh twist on green beans for the holiday

By Sarah Walker Caron on Nov. 18, 2014, at 2:07 p.m.
Forget green bean casserole. The stalwart of holiday tables has seen its day. Now it’s time to give green beans a Thanksgiving makeover. Start with fresh beans — no canned or frozen here. You want the crisp, brightness of fresh ones. Trim the ends and spread them on a baking …
Mushroom Artichoke Stuffing

A stuffing for the vegetarians at your Thanksgiving table

By Sarah Walker Caron on Nov. 18, 2014, at 12:39 p.m.
Sure, turkey is the traditional star of the Thanksgiving table. But talk to many people, and you will hear what they really love — the side dishes. That’s where creativity and cooking prowess can really shine on the day we all give thanks for our blessings. When it comes to …