Green is the color of spring. On my morning walk of Crockett Cove I watch the winter greys and browns recede as bright shades of spring green burst forth; prickly green mounds of moss, chartreuse
One of the delights of working in the food business is the wide variety of folks you meet; dedicated farmers, steadfast fishers, enthusiastic foragers, and adventuresome eaters. When I had a restaurant and catering company
A recent field trip down the western side on Penobscot Bay to Portland convinced me that although the weather outside has been frightful, the longer days of spring mean more Maine produced food. Chickens and
The March issue of Bon Appetit magazine features several pages of finely crafted details from A to Z how to build a great sandwich. The architecture of a great sandwich makes it sing… the balance
I have an affinity for freshly baked muffins. At the very inkling of dawn, I love to turn on the oven, assemble ingredients, and mix up a batch of muffins. The kind of muffin varies,
Every cuisine has its signature sauce, and the staple of northern Italy’s Bologna is a thick, full-bodied meat sauce. Ragu, as the Bolognese call their celebrated sauce, is characterized by a mellow, gentle, comfortable flavor
Maine wild blueberries are a superfood, and our family enjoys over 100 pounds of these tiny, intensely flavored, berries every year. Packed with antioxidants, this blue food relieves the body from the oxidative stress of
In the depths of winter when we just don’t feel much like cooking, our household eating strategy is quite simple: Cook once. Eat twice! When the inspiration to cook a meal strikes, I’m sure to
A whirlwind visit to Hong Kong and the rush of the holidays had me yearning for the comforts of food. It had to be soup: simple, hot, fragrant, bone-building, spicy and creamy… a cup that
There are dozens of delicious scallop casserole recipes, and Baked Scallops in Mornay Sauce is a family favorite. Perfect for entertaining, this dish maybe assembled as early as a day in advance, and then cooked
Every family has their culinary Christmas traditions; the classic chocolate roll cake Buche de Noel, warm and fragrant mulled wine, spiced pfeffernusse cookies white with powdered sugar, crunchy, sweet Baklava, and savory morsels of Swedish
Since the “hurricane storm”, calzones, a half-moon shaped stuffed pie, have become a regular menu item in our house. The dough, really just pizza dough, can be purchased at most markets in the frozen food
