Tying Up Loose Ends #15
Christine Burns Rudalevige
Waste not, want not. It’s a tenet for sourcing, cooking, and eating sustainably. Here, the Edible Maine staff serves up ways to use up any special ingredient the recipes in
Waste not, want not. It’s a tenet for sourcing, cooking, and eating sustainably. Here, the Edible Maine staff serves up ways to use up any special ingredient the recipes in
I would always rather spend time with somebody who doesn’t realize how much she knows than somebody who professes to know it all. I prefer
Make the cheese blue and top the potatoes with sautéed mushrooms and onions; stir in chopped chorizo sausage, roasted red pepper, and manchego cheese; or
Swap out garlic, thyme, and lemon juice for bacon bits, chopped scallions, and minced chipotle chilies in adobo and chopped apples, walnuts, and maple syrup.
Instead of the thyme and garlic listed in this recipe, you can switch things up and use rosemary to flavor the oil and serve with
A work by Vachel Lindsay, an early 20th-century American singing poet, makes potatoes the life of the party. “Potatoes were the waiters, Potatoes were the
Adding a subtle hint of smoke to classic cocktails raises the bar on what a home bartender can add to the party. There are several
The modern holiday gift guide dates to the late 1950s when Neiman Marcus first published its Christmas Book, a luxurious selection of tortoiseshell printed all-terrain
Celebrated pastry chef Ilma Lopez is no stranger to innovation. Her resume includes working at db bistro moderne in New York and El Bulli in
At a bend in the Saco River just west of where it crosses I-95 and snakes into the Atlantic Ocean, longtime catering chef Rich O’Brien
Catrine Kelty styled the picture of this recipe that appears in Eventide, the cookbook released by Ten Speed Press, an imprint of Random House. The
Catrine Kelty went into food styling “kicking and screaming.” In 1998, a photographer friend asked her to bring her expert eyes and well-trained hands to
This is simple and delicious because the cheese baked inside the pastry enhances the taste of the apples. Lakin’s Gorges cheesemaker Allison Lakin recommends spelt
Cheesemaking is alchemy. The maker changes milk into cheese via equal parts science, art, and magic. But even the magic part requires a degree of
