A nice, tasty dip encourages lots of fresh veggie snacking. Instead of a traditional hummus, I enjoy white bean dips with different herbs.
Summer is a great time to enjoy the delicious bounty of Maine foods. Towns throughout the Pine Tree State are celebrating with fairs and festivals. Here in Hancock County, the Blue Hill Blueberry Fest on
Nutritionally speaking, potatoes often get a bad rap. Not this summer, Eating Well magazine features six potato salad recipes.
I love Provence, the golden corner of France that stretches from the Alps to Mediterranean, and from the Rhone to Italian border. I love the people, the sun, the brightly colored houses, the mounds
Fresh peas are a delicious luxury, and there is a bountiful supply in gardens and at the markets; sweet, tender, shelling peas, crisp, bright green sugar snap peas, and firm, sweet-flavored, large-podded snow peas. We
Strawberry season is fast approaching, and I’ve been researching some of the nutritional benefits of these sun-ripened, sweet berries. The bright red color of strawberries indicates a high level of anthocyanins, or color pigments, with
In need of a quick and hearty supper, I went rummaging through my freezer inventory to find several quarts of beef stew. As the soup was defrosting in a bowl of water, I remembered that
My love affair with Lovage started over 30 years ago when my Aunt Paula, a talented herbalist and educator, sent me flats of herbs to start my gardens in Bangor. I planted Lovage along the
Our weekend breakfast treats here at Rabbit Hill often include either bacon or sausage. I love the spicy aromas from a pan of sizzling meat, which is usually enough to rouse the latest of sleepers.
We Americans love our morning coffee break, and in particular the snacks. Whole fast-food industries have been built upon this staple of the American life, which was first introduced as a recruitment tool by the
The recipe for Rhubarb Cheesecake Bars is gluten free. The rhubarb is first baked in a hot oven with sugar and cornstarch. When the slices have softened and the juices are clear, it's covered with
There is nothing more welcoming in spring than a clump of fresh chives. The smallest species of the onion genus, Allium Schoenoprasum, is a choice edible herb, and the only Allium native to both the