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Satisfy your craving for crunch with these salad toppers

Look to your bread drawer, cereal box and fridge for all sorts foodstuffs that can be crumbled or crisped up.

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Before summer's bounty arrives, go big with fresh herbs

While you patiently wait for the dazzlers, like strawberries and tomatoes, pair the last of the storage root veggie crops with a sprightly herb pistou.

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Dandelions are the key to a locally sourced piccata - Portland Press Herald

The flower's buds can be made into capers, which typically come from a plant that doesn't grow in the U.S.

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In a nutshell: One nut is pretty much like another - Portland Press Herald

In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.

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In a nutshell: One nut is pretty much like another

In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.

Maine , United-states , Brazil , Harold-mcgee , Cathy-barrow , Christine-burns-rudalevige , Portland-press-herald , Strong-stone-pier , Sheep-dog , Asian-inspired-nutty-salad , Edible-maine , Plate-special

An inadequate kitchen years ago came with some surprising sustainability lessons

Yes to leftovers and efficient meals. No to wasting water. And bacon and sausages are the wise cook's go-tos for fast flavor.

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Tamar Adler's new cookbook on leftovers is encyclopedic, smart and useful

'The Everlasting Meal Cookbook: Leftovers A-Z' is filled with clever, unusual – and pretty quick – ideas for meals.

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Letter to the editor: Food & Dining a satisfying banquet

What a wonderful Food & Dining section in Sunday’s April 16 paper. Tim Cebula’s article on Biddeford pizza maker Frank Coletti was hilarious, I appreciated Andrew Ross’ review of Dok Mali and comparing it to our recent eating experience there, and I loved Ben McCanna’s photographs for Christine Burns Rudalevige’s article about the Maine seaweed […]

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Maine's seaweed's industry is growing, and that's a reason to celebrate

Maine's fifth annual Seaweed Week will get underway soon.

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This goose egg is definitely not a zero - Portland Press Herald

Spring is the height of egg-laying season. If you're lucky enough to score a local goose egg, make this beautiful, buttery pasta, which sings of the season.

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