Lemon Thyme Carrots.

Put a citrus twist on your holiday carrots: Lemon-thyme carrots

By Sarah Walker Caron on Nov. 18, 2014, at 12:39 p.m.
Root vegetables are a traditional addition to the Thanksgiving table, but that doesn’t mean they need to be an afterthought. Turn up the flavor volume on your carrots this holiday with this recipe for tender carrots dressed with a quick and easy lemon-thyme vinaigrette. Lemon-Thyme Carrots serves 4-6 1 pound …
A BDN Thanksgiving.

Dry-brined turkey: A first-timer’s cooking strategy

By Emily Burnham on Nov. 18, 2014, at 11:34 a.m.
As the daughter of an avid home cook, and more recently as the daughter-in-law of another devoted home cook, I’ve never had the opportunity to prepare a Thanksgiving dinner. The roasting of the turkey, the mashing of the potatoes and the saucing of the cranberries have always been done by …
Save-the-day backup gravy: Use in case of emergency.

How to make a foolproof turkey gravy

By Sarah Walker Caron on Nov. 18, 2014, at 11:28 a.m.
The turkey’s done. The potatoes mashed. The stuffing baked. But the gravy? It’s all lumpy. Or too salty. Or just downright awful. So what do you do? Psst! Lean in close … I have a little secret: I know how to make a foolproof gravy that will shine on Thanksgiving. …
Cheddar and Chive Make-Ahead Mashed Potatoes make your Thanksgiving meal prep even easier.

Thanksgiving time-saver: Cheddar and chive make-ahead mashed potatoes

By Cate O'Malley, Special to the BDN on Nov. 18, 2014, at 11:17 a.m.
Thanksgiving is one of my favorite holidays hands down, although I fully admit to being “the girl who cried favorite.” What I love the most is that I can go crazy making side dishes and filling up the dining room table and not have to apologize one bit for it. …
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 saltStory continues below advertisement. 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 …
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 …