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 …

The winning recipe, Maine lobster chef of the year

on Oct. 24, 2013, at 5:31 p.m.
Chef Chris Long, Natalie’s at The Camden Harbour Inn Butter poached Maine lobster, grilled local mushrooms, corn and parsnips ragout, thyme butter. Ingredients: 1 lobster 2 oz wild mushroom 1 cup corn ½ cup chopped parsnips 1 cup corn stock 1 shallot minced ½ pound butter 2 ounces thyme 1 …

Fall flavors for family meals

By on Oct. 22, 2013, at 3:43 p.m.
The mercury is falling all over the country and autumn is well upon us. Squash, pumpkins, potatoes and other fall produce are filling the markets, too. Many of these foods are fiber-rich and full of antioxidants. There’s something about colder weather that makes heartier food more flavorful. Soups, stews, casseroles …
Jenn Knapp's cooking blog, My Salty Kitchen, offers up recipes including ones for a mushroom galette, a bacon and wine beef stew, and fig and chocolate palmiers.

Maine food blogger is salty in more than one sense of the word

By Emily Burnham on Oct. 22, 2013, at 7:19 a.m.
Most people remember their grandmother’s recipe book or box, stuffed full of slips of paper with tried-and-true recipes jotted down by hand, sometimes decorated with dried-on cookie batter or a grease stain. It sat in the kitchen. It was an encyclopedia of family culinary knowledge. As memorable as those collections …
A fruit salad with sliced bananas, pineapple and blueberries and strawberries that have been marinated in vanilla balsamic vinegar.

Family meals matter: Veg out over breakfast

By Dairy Council of California, on Oct. 14, 2013, at 12:03 p.m.
According to our “3 out of 5” model for a balanced breakfast (see it at, we recommend choosing either fruits or vegetables to round out your balanced breakfast. Of course, you can get extra nutrition points for including all five food groups in your first meal of the day, …
Harvested seeds of homegrown Chenopodium quinoa.

Meatless Monday doesn’t have to mean tofu for dinner

By Georgia Clark-Albert on Sept. 30, 2013, at 10:55 a.m.
The Meatless Monday campaign has become a worldwide endeavor, encouraging people to cut meat out of their diets one day a week to improve their health and the health of the planet. If you are taking part to reduce your risk of developing Alzheimer’s disease, colon cancer or heart disease, …

Tomato, Red Onion, and Potato Gratin

on Sept. 06, 2013, at 9:18 p.m.
Visiting Europe was a childhood dream.  How appropriate, how fortunate, how positively serendipitous it was to be able to realize that dream the summer before my last year in high school, while I am still considered by many to be a child. I’ve got to say though, up until we …

Fresh Corn Polenta with Eggplant Sauce

on Aug. 12, 2013, at 10:46 p.m.
Maybe I mentioned last year how difficult it is to get recipes using fresh produce on here.  For fear of fruits and vegetables going bad I’m always too hurried to make something out of them that no photos get taken, nothing gets recorded.  For example, last weekend we went to …
Making your own ice cream sandwiches is worth the effort, because you can choose your own filling, they taste better and you can say, "I made these myself." Cut into desired shapes and tightly wrap each sandwich with plastic wrap.

Cool and customized: Do-it-yourself ice cream sandwiches

By Kim Ode, Star Tribune (Minneapolis) on July 30, 2013, at 12:42 p.m.
  Making your own ice cream sandwiches is worth the effort, because you can choose your own filling, they taste better – and you can say, “I made these myself.” We know. Ice cream sandwiches are right there in your grocer’s freezer case. Why would you fuss and make your …

Mexican herb has medicinal powers

By Georgia Clark-Albert on July 22, 2013, at 8:22 a.m.
Unless you cook a lot of Mexican food, you may not be familiar with the herb epazote (pronounced eh-pah-ZOH-tay). Epazote is a popular Central American herb that has been used by native Mexicans for hundreds of years. It has a strong musky flavor that provides a unique taste to Mexican …
ADVERTISEMENT | Grow your business
ADVERTISEMENT | Grow your business