Poor old mincemeat pie has fallen out of favor in many quarters though lots of Mainers, wise souls that they are, still make homemade mincemeat and relish it in pie at Thanksgiving. Read More
Hunting season is in full swing, and freezers all over Maine are filling with deer and moose meat, lots of which is ground into ever-handy burger. Read More
Cut a piece of this apple cake, pour a cup of tea or coffee and sit a while — preferably next to the fire. Read More
We need to talk about tomatoes. And then to simplify life a little, have grilled sausage, onions and peppers in a crusty roll with mozzarella on it for supper (or lunch). Read More
Cooler weather calls for soup. Read More
Making your own salsa is as easy as putting together red sauce for pasta, is very inexpensive and best of all, you can customize it. Read More
Freezer pickles are a great way to enjoy pickle flavor without the effort required for canning. Read More
Nobody wants to waste food. Still we all do, inadvertently, most of the time. Read More
If a peach crisp and a peach cobbler got married, this dish would be their offspring. Read More
The classic clafoutis, a French dish, is made with cherries, but it is blueberry season in Maine, and that is what we decided to use. Read More
Who doesn’t need a new way to fix zucchini this time of year? They are in perfection right now. Read More
The trick is how to incorporate the squash and pasta. Ricotta is the answer. Read More
Pull out your delicious homemade lobster roll, gaze out to sea and happily relish your lunch. Read More
Coleslaw goes so well with hot dogs, hamburgers, pulled pork sandwiches, fried clams and lobster rolls. Read More
Lettuce isn’t just for tossed salads anymore. Read More
Weeks later, I was still thinking about those mussels. Read More
Truth be known, I could make myself perfectly happy with berries sliced with granola and yogurt for breakfast, whole berries snacked on all day, and strawberry shortcake every night for a week. Read More
Mainly the thing to remember is that scapes are garlic, only milder. Read More
With only a few moments more effort, you can fancy up deviled eggs to create a pretty platter and vary the flavors. Read More
The one-pot meal has a lot of appeal — toss everything together, set to cook and come back later to a finished meal. Read More