• Chocolate Cream Pie

    Chocolate Cream Pie

    Marjorie Standish wrote a Maine Sunday Telegram column, “Cooking Down East,” for 25 years. Islesboro food historian Sandy Oliver has revived the columnist’s recipes in a new cookbook “Cooking Maine Style: Tried and True Recipes from Down East.”

  • Green Goddess Dressing

    Green Goddess Dressing

    Food historians credit the origin of this dressing to San Francisco’s Palace Hotel, where chef Philip Roemer created it to honor actor George Arliss, who was performing in William Archer’s 1923 play “The Green Goddess.” The dressing is bright green (as is the huge green idol in the play), creamy, rich and tangy … addictive really.

  • Cream of Onion Soup

    Cream of Onion Soup

    The following recipe for cream of onion soup comes from “The Dewey Cook Book,” which was published as a fundraiser by the Women’s Auxiliary of the YMCA in Montpelier, Vt. The title honors Adm. George Dewey, and the frontispiece shows his birthplace in Montpelier. The cookbook was published in 1899 when Dewey returned home from

  • Spicy Lamb Meatballs

    Spicy Lamb Meatballs

    These spicy lamb meatballs are delicious with a pesto or mint-yogurt sauce, and shine in a tomato-based sauce. Enjoy as cocktail fare, and freeze them for a quick and easy supper. Spicy Lamb Meatballs Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer, Main Dish Servings 40 meatballs Servings 40 meatballs Spicy Lamb