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How much spice is humanly possible?

Hot stuff
Sudha's display of spices looked like a painter's palette of India: yellow turmeric, brown cloves, white salt, brilliant orange-red chili powder — not the maroon stuff you find at the supermarket.
By LINDSAY STERLING  |  March 06, 2013
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New guide goes from Arrowhead to Yuca

Eats roots and leaves
If you want to eat more local produce come winter in Maine, you have to learn to love root vegetables.
By LAURA MCCANDLISH  |  February 13, 2013
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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 08, 2013
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Stay warm with a Costa Rican staple

Back to basics
Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
By LINDSAY STERLING  |  November 14, 2012
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Photos: Making a recipe from The Smitten Kitchen Cookbook


Lisa Weidenfeld tries her hand at one of the recipes in The Smitten Kitchen Cookbook .
By LISA WEIDENFELD  |  November 15, 2012
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Local chefs tackle a fall favorite

Active ingredient: Pumpkin
Preheat your oven to 375 degrees. Toss 3 cups diced pumpkin meat in 1 tbs. olive oil , season with salt and pepper , and roast until golden and tender.
By CASSANDRA LANDRY  |  September 24, 2012
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Six local chefs serve up quick summer recipe tips

DIY Summer food
A grill is always a grill, whether you rock a two-foot kettle charcoal number or a gas-fueled beast with more knobs than an airplane cockpit.
By CASSANDRA LANDRY  |  June 08, 2012
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A Southern fave, brought north via Africa

Hallelujah! Praise collards!
My road to collard green enlightenment opened up, of all places, at the checkout at T.J. Maxx.
By LINDSAY STERLING  |  May 02, 2012
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Forget burritos — try this chicken soup

East Mex
Well into her 30s with two kids and a husband, Azminda was still being ribbed by her father for being a bad cook.
By LINDSAY STERLING  |  April 04, 2012
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Eat like the 1 percent

. . . but on a 99-percenter’s budget
Maine has some pretty amazing chefs and restaurants — many using our local bounty as raw materials for their incredible creations.
By DEIRDRE FULTON  |  December 07, 2011
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The Art of Eating turns 25

The teaching book
A recipe is a slippery creature. Understanding how to throw a certain combination of ingredients into a pot and make something edible is one thing. Truly feeling the intention behind it? That's another.  
By CASSANDRA LANDRY  |  November 30, 2011



By  |  January 01, 0001
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The story behind a South Portland Cambodian curry

A hard-won meal
Before you make Makara Meng's Cambodian curry soup, you need to know how it got to these pages.
By LINDSAY STERLING  |  August 24, 2011
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Eat me: Delicious insects will save us all

Insects are a more sustainable protein source than cows or pigs, they're more nutritious, and they're being taken seriously.
Insects are a more sustainable protein source than cows or pigs, they're more nutritious, and they're being taken seriously.
By DEIRDRE FULTON  |  November 17, 2010
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Revelations at Asmara

Eritrean ingera with spicy chicken
I've always wanted to learn how to cook ingera, a spongy crepe served at Asmara, an (well, the ) Eritrean restaurant in Portland, with gorgeous piles of creamy orange lentils, cabbage and potatoes, kale, and spicy chicken.
By LINDSAY STERLING  |  July 28, 2010



By  |  January 01, 0001
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Live to be 106

 The Nicaraguan secret: tortas de espinaca
Jenny Sanchez learned many of her magical dishes, including chancho frito and gallo pinto (previously featured here), from a family helper when she was a young girl.
By LINDSAY STERLING  |  June 02, 2010
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‘Junk Food’ Improvement

Don’t give up the sweets
Portland native and healthful-cookie entrepreneur Laura Trice has based her career on building a better sweet tooth.
By SARA DONNELLY  |  May 12, 2010
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Drink like Don

Whiskey drinks for people who don’t like whiskey. Yet.
If Mad Men has taught us anything, it's that we shouldn't go to a 1960s advertising executive for health advice.
By JASON O'BRYAN  |  December 08, 2009
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Even more recession recipes

Big Fat Whale
Scamfast
By BRIAN MCFADDEN  |  November 25, 2009
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Healing power

Bulgarian bean soup and spanakopita to the rescue
Last Friday evening, it was like a geyser of anger exploded through the floorboards of my house.
By LINDSAY STERLING  |  October 21, 2009
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Spring roll work area

American people under construction
In America, you can make your way through life without cooking. My friend is a Warmer Upper. Her meals are hot dogs and other frozen, jarred, or packaged things you heat up. And yet, she was at my house one afternoon for lessons on how to make fresh spring rolls.
By LINDSAY STERLING  |  June 03, 2009

Maria's Seaside Café

The place to be in Misquamicut
The recent mini-heat-wave that made us all optimistic that summer really would roll around again set us to thinking about seasonal restaurants along Rhode Island's shore.
By JOHNETTE RODRIGUEZ  |  May 27, 2009
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More recession recipes

Big Fat Whale
Pity chips and fancy beans
By BRIAN MCFADDEN  |  May 20, 2009
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A better brunch

If you can't make it out, here's what to do at home
There is no worse fate than the purgatory of Sunday brunch. The scene is almost universally the same: after a night of aggressive drinking and merriment, boozy plans are laid to meet up in the morning for brunch.
By TODD RICHARD  |  July 19, 2011

Angkor Restaurant

Cambodian with a Khmer accent
There is an interesting story behind many of the recipes at Angkor Restaurant.
By BILL RODRIGUEZ  |  December 29, 2008
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The borscht I kissed once...

...in an underground hallway — and rediscovered at home
When I was working at the Harraseeket Inn in Freeport, two housekeepers who didn't speak English but giggled a lot brought in a pot of their family's borscht for the employee meal. In the dark basement hall where the employees ate, I tasted serious family-secret-cooking.
By LINDSAY STERLING  |  November 19, 2008
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Persian pleasantries

Making Iranian eggplant stew
I went to the Kismet Inn a couple blocks from the water in downtown Bath to learn how to cook the innkeeper’s Iranian eggplant stew.  
By LINDSAY STERLING  |  October 23, 2008
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Pumpkin primer

Turn the fall harvest into a feast
For budget-conscious shoppers, the arrival of pumpkin season is a boon.  
By TODD RICHARD  |  October 17, 2008
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If you’re not sweating...

...something’s wrong with you
A sculpture on display at Filament Gallery this summer memorialized one of Jamaica’s great cooks. Her likeness is carved out of wood, sanded and polished with butcher’s wax.
By LINDSAY STERLING  |  September 24, 2008

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