Maine Dish

  • Spicing up cauliflower Buffalo-style

    Spicing up cauliflower Buffalo-style

    There are many legends in the foodie world, and one of them is Buffalo wings. Conceived in 1964, this popular bar food of chicken wings in a greasy, finger-staining, spicy sauce was the brainchild of Teressa Bellissimo of Buffalo, N.Y. The perfect accompaniment to the third glass of beer (particularly when watching the Sox or

  • Apple crisp is season’s comfort food

    Apple crisp is season’s comfort food

    Thanks to our early ancestors and dedicated heritage apple saviors, we can enjoy the subtle flavors, textures and aromas of dozens of varieties of America’s favorite fruit: apples. Bright red apples made into delicate pink sauce, cinnamon-flecked apples in pies or crisps, tart apples for snacks, and freshly pressed apples in tangy cider. There are

  • Peaches made for grilling

    Peaches made for grilling

    There is an abundance of fruit this fall, and when my friend Deb Suran needed some help processing over 50 pounds of peaches, I was happy to oblige. Intensely fragrant, perfectly ripe, sweet and juicy, with velvety, red-blushed skin and soft orange flesh, peaches are the third most popular fruit in America (right behind apples

  • Go wild with grilled coconut corn

    Go wild with grilled coconut corn

    One of our favorite summer vegetables is sweet, corn-on-the-cob, steaming hot, fresh from the kettle, golden butter melting into the cracks and lightly sprinkled with salt.  Corn is at its best when freshly picked.  I like to cook plenty of extra ears, cutting off the niblets, freezing them to enjoy in winter. Botanically speaking, corn

  • Certain cucumbers produce a crisp crunch

    Certain cucumbers produce a crisp crunch

    My garden is exploding with cucumbers! In rich, well-drained soil, with just the right amount of heat and water, cucumber plants will thrive. The combination of well-composted rabbit manure, granite rocks and heavy morning dew here on Rabbit Hill has produced an abundance of bright-green pickling and long-fruited cucumber varieties. Suyo Long, a traditional, burpless

  • Mackerel running, on the grill

    Mackerel running, on the grill

    The mackerel are running, and my husband heads down to fish right before high tide almost every day. We love to eat Atlantic mackerel, particularly the younger and smaller ones known as “tinkers.” Judging from the number of fishing rods I’ve seen at the docks, other Maine folks do too. The first catch of the

  • Dip into summer

    Dip into summer

    Summer is an easy time for entertaining and the eating is always good. Fragrant, sun-ripened berries, buttery new leaf lettuces, crisp baby carrots and radishes, sweet sugar snap peas, green and yellow beans, fresh juicy cherry tomatoes, colorful herbs and flowers….the gardens and markets are bursting with picture-perfect, mouth-watering and delicious, local fruits and vegetables.

  • Meringues lighten strawberry shortcake

    Meringues lighten strawberry shortcake

    Maine-grown strawberries are just starting to ripen, and we can never eat too much of this luscious, juicy red fruit at the height of the season. My husband’s favorite dish, fresh strawberries with cream sounds simple, but to get the maximum flavor and enjoyment, it needs to be made a very particular way. The strawberries

  • Chives and asparagus make pizza primavera

    Chives and asparagus make pizza primavera

    A cool, wet spring brings forth two of my favorite crops: chives and asparagus. The chives come first; their graceful, hollow stems add a zip to salads and mashed potatoes. Soups, roasted root veggies, omelets, dips, cornbread, whipped butter, even biscuits are more appetizing and taste like spring when prepared with a liberal dose of

  • Rhubarb rules!

    Rhubarb rules!

    Apple pie may be America’s favorite, but in our family, Strawberry Rhubarb Pie takes the prize.  New Englanders have had a long love affair with rhubarb, the mouth-puckering herbaceous perennial that is actually a vegetable and usually eaten as a fruit. Originally cultivated as an ornamental and used medicinally by the Chinese, rhubarb did not