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Too much of a good thing? How to preserve leftover cream

Freeze it. Some tips on how best to do so.

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Radicchio – the leafy vegetable that's almost too pretty to eat

But get over that. It's also delicious, in season now and available from your local farmer.

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'Twas a greener night before Christmas - CentralMaine.com

Out with the sugar plums, in with the recycled wrapping paper. (But we do like that renewable-energy-powered reindeer vehicle.)

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Efforts to restore American chestnut tree raise burning question for food lovers

When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.

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Mustard is easy to make and customize to different tastes

Personalized mustard makes a great gift, and a grainy version goes great in a creamy sauce for chicken thighs.

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A handful of companies make salt from the Gulf of Maine using sustainable methods

No question, when it comes to salt, buy local.

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A little leftover mashed potatoes can go a long way in Nonna's gnocchi

Flour and egg can stretch a cup of Thanksgiving spuds into enough pasta for a full meal.

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The Sisterhood of the Traveling Sides - Portland Press Herald

Rules for making and bringing a side dish that will surely make your Thanksgiving host thankful.

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A hand pie is just one way to thank the farmers who lend you their hands

Buying local products is another way to show your appreciation for all the work they do.

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Green Plate Special: Your used wine corks can be transformed into useful new products

Locally, two places will accept them, from individuals and businesses, so they can be reused.

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