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I have enjoyed creating recipes and cooking for a number of different folks with varied eating styles and cultures as well as food-related sensitivities or intolerances and allergies. Often, it’s an intriguing challenge to adapt a dish to sui…

What’s not to love in food that has been fried? The crispy texture, the delicate and delicious morsel waiting inside, the crunch of the bite and the beautiful golden-brown color of the food all leave my mouth watering for more. I know, home f…

“You should roast us a chicken,” my husband suggested. “Remember the days?” I nodded and smiled, nostalgically recalling the first years of our marriage. We were students at the University of Maine. He was studying business marketing and I wa…

With the onset of fall weather, shorter days and cooler nights, my dining room is lined with trays of pink tomatoes, bright blue-green pears, and fuzzy orange peaches.  This “fruit-ripening” station allows me to harvest the produce before the…

One of my early food writer heroes was Marjorie Standish, longtime columnist for the Maine Sunday Telegram. In addition to writing for the paper for 25 years, she published several cookbooks highlighting sensible, down-to-earth Maine recipes.…

During the hot, dog days of summer, our dining style becomes more casual and relaxed. The gardens and farmers markets are bursting with fresh fruits and vegetables that are a delight to devour during the intense heat. The fresh produce comes …

Summer is a busy time for Maine families as we try to squeeze in every ray of sunshine before the long, cold winter. Our home becomes a literal bed-and-breakfast as we delight in entertaining family and friends with picnics on the beach, hike…

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It’s Maine strawberry season! Our family can never have enough of the luscious, red-ripe strawberry that leads the parade of summer fruits. Strawberries in sugar over piping-hot biscuits with Jersey whipped cream, sweet, icy-cold strawberry popsicles, succulent berries tossed with fresh gree…

My latest “coffee-table” reading is Thomas Keller’s, “Ad-hoc at Home,” a collection of recipes that the acclaimed chef prepares when not cooking at one of his nine restaurants and bakeries. No intricate garnishes, immersion blenders or sous-vide needed. These are uncomplicated and family-sty…

I once owned and operated a specialty food store, catering company and small café on Central Street in Bangor. The shop, located in in the heart of the city, was one of few eateries in the almost deserted downtown.  While consumer trends had pushed major retail shopping to the mall, the fina…

The recipe for Green Goddess dressing has a storied past, originating as a sauce for eel on the plate of Louis XIII. In 1923, the creamy rich condiment made its U.S. debut at the San Francisco Palace Hotel as a salad dressing in honor of British actor George Arliss, who was appearing in the play …

Our household eats foods seasonally, and the winter diet of root vegetables gets quite long. So, I am quite excited in the spring to spot clumps of fresh chives, purple asparagus tips and the dark green leaves of rhubarb starting to unfold. S…

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 Old and New World. Here in Maine, chives gr…

In many households, the lengthening daylight hours herald the time to do some major cleaning. This age-old ritual of “spring cleaning” is rooted in religious and cultural traditions and linked to the biology of how humans are wired. In the Je…

In her seminal book “The Way to Cook,” Julia Child writes that “while attitudes about food have changed, fortunately the principles of good cooking have not. The more one knows about it, the less mystery there is, the faster cooking becomes, …

The bean is a marvelous food; tasty, economical, highly nutritious; nearly a perfect food. Although the noble bean is often associated with peasant food, to be eaten when meat was not available, it is a staple in many cuisines. We call them r…

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