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PublishedMarch 26, 2023
Avoid wasting bread by making the freezer your friend
Sliced bread freezes beautifully, and is always at hand when you need it.
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PublishedMarch 19, 2023
Green Plate Special: For plant-based meats to truly make a difference, they must be locally sourced
Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.
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PublishedMarch 12, 2023
Recycled bourbon barrels are adding value, and savor, to the maple syrup industry
The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.
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PublishedMarch 5, 2023
The waffle iron is your secret weapon in the fight to reduce food waste
Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
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PublishedFebruary 19, 2023
From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab
Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It's local, pungent and could be one way to reduce the crabs' numbers.
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PublishedFebruary 12, 2023
How do I love thee, brown butter? Let us count the ways
Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
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PublishedFebruary 5, 2023
Lemons aren’t (remotely) local. Can you substitute something else?
It's situational, depending on the dish and technique, but sumac, for one, may work.
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PublishedJanuary 29, 2023
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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PublishedJanuary 22, 2023
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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PublishedJanuary 1, 2023
Save the planet, and time, with one-pot cooking
Sustainable recipes like this Muhammara and Chickpea Stew also suit busy lives.
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