The inspiration for Risotto with Asparagus and Mushrooms comes from my friend Sandy Oliver, food writer and historian, who lives on Isleboro and writes a column for the Bangor Daily News. Like me, Sandy has
Rhubarb Crisp is one of our family’s favorite springtime desserts. Ruby red chunks of fresh rhubarb are combined with Maine maple syrup, covered with a topping of rolled oats, coconut, brown sugar and butter, and
In the late 19th century, crabs were only enjoyed directly along the east and west coasts of the United States. Often found in the traps of lobster fishermen, these crustaceans were considered quite dangerous, as
There is nothing more welcoming in spring than a clump of fresh chives. The smallest species of the onion genus, Allium Schoenoprasum, chives are a choice edible herb, and the only Allium native both to
When I visit my cookbook assortment seeking culinary inspiration, the nearly 100 year-old Girl Scout chant sung around the campfire, “Make new friends, but keep the old. One is silver and the other gold,” reminds
Do you ever get a hankering for certain foods, like a cup of steaming hot soup on a cold and drizzly day, the silky smooth and rich taste of chocolate ice cream, the salty crunch
The elegant, puffed and golden soufflé is considered the prima donna of the culinary world. The classic egg at its magnificent best: golden yolks enriching a delicious savory or sweet base sauce, and stiffly beaten
In her book, “The Laurel’s Kitchen Bread Book”, Laurel Robertson writes, “the very best way to learn to bake bread is to bake often, alongside someone who is really good at it, with lots of
This is the time of year when I get a hankering for beans; black turtle beans, white, oval-shaped cannellini beans, deep red kidney beans, brown Swedish beans, ivory white Great Northern Beans, any bean will
In the book “Cooking Down East”, Marjorie Standish shares a historical note in her preface to the recipe for Maine Corn Chowder: “Do you feel a surge of pride when you open Maine canned corn?
I’m coming down the home stretch in my resolution to discover, test, develop and taste thirty-one wild blueberry recipes. My family and friends have sampled a wide range of delicious and some not-so-tasty creations with
New Year’s resolutions, a tradition that dates back to Babylonian time when humans made promises to their gods at the start of each year that they would return borrowed objects and pay their debts, has evolved
