Looks like we’re going to make it after all. Spring’s here. The weather’s cooperating. And as sundresses descend upon our fair city, you may feel certain ingrained seasonal urges kick in. First and ...

One of the very first recipes I mastered when I was young was aromatic mussels. Once the mussels are steamed open, I add a dollop of herbed garlic butter on each one and cook them by batch in our tiny ...

I think long and hard before I add gadgets or tools to my kitchen, so whenever someone gives me an alternative or additional use for an appliance that really works, I do a little happy dance. In ...

A lot of us have instant pots but are we really using them? America’s Test Kitchen says it's a great way to cook everything from vegetables to seafood. Hannah Crowley, Executive Editor of ATK Reviews, ...

Quick—name a dish that's inexpensive, quick-cooking, fancy enough for a party, but easy enough to make on a weeknight. If you said mussels, we're on the same wavelength. These tasty bivalves are a ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

1. In a large soup pot over medium-high heat, heat the oil. Add the shallots and fennel. Cook, stirring often, for 8 minutes, or until tender. Add the garlic and thyme and cook, stirring, for 2 ...

1. In a soup pot over medium-high heat, heat the oil. Add shallot, garlic, ginger, lemongrass, and red chile. Cook, stirring often for 3 minutes. 2. Add curry paste and cook, stirring, 3 minutes more.