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Soup's On

Most cookbooks catch you with a really stellar recipe about a third of the way in — something with heft and a rustic photo to go with it, past all the stocks and appetizers.

By CASSANDRA LANDRY  |  January 11, 2013
Plates from an Expat

Plates from an Expat


I'll bet any one of you ten bucks that when you were 19, you were nowhere near as productive as Eléonor Picciotto.   Picciotto, an...
By Cassandra Landry  |  January 11, 2012
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Eat like the 1 percent

Maine has some pretty amazing chefs and restaurants — many using our local bounty as raw materials for their incredible creations.
. . . but on a 99-percenter’s budget
By DEIRDRE FULTON  |  December 09, 2011
In-Grained: Interview with Maria Speck, author of "Ancient Grains for Modern Meals" (with bonus recipe)

In-Grained: Interview with Maria Speck, author of "Ancient Grains for Modern Meals" (with bonus recipe)


I don't think it's ever been a big secret that Europe (in this case, Greece and Germany) has a tendency to blow us out of...
By Cassandra Landry  |  December 05, 2011