Yellowtail Flounder à la meunière

The Yellowtail Flounder (Limanda ferruginea) is delicious but small – each fillet weighs but a few ounces. Why not cook this little flatfish like a sole? In case you’re wondering, Yellowtail flounder live along the Atlantic coast of North America from...

Panzanella

Panzanella is a traditional Tuscan summer salad that lends itself to all sorts of variations. It’s tomato-based, usually with red onion, and always with stale bread or croutons. The bread soaks up the juices from the tomatoes as well as the dressing. If the croutons...

Homemade Strawberry Shortcake

Homemade Strawberry Shortcake Traditional Strawberry Shortcake is a summer staple here in Maine. Especially in late June, when you can hit the berry farms and pick your own ripe strawberries, warmed by the sun and bursting with flavor. Head home and throw together a...

Dutch Baby with Blueberries and Lemon Curd

Here’s a quick and easy treat for a last-minute dessert, a brunchy breakfast item, or afternoon tea. We’re topping ours with Stonewall Kitchen’s Lemon Curd, but there are lots of recipes for homemade lemon curd as well. We’re trying to keep this one simple… Batter 2...

Currant Cheesecake with Mike

      Not quite Basque, not quite American, the cheesecake Mike will be making for this week’s demo is in a category all its own. The original recipe calls for currants but you could use chocolate chips if that’s more your style, or neither...

Maine Margarita with Vena’s Fizz House

Cheers to summer cocktails and mocktails! We recently invited co-owner of Vena’s Fizz House & Bitterest Man in the World, Steve Corman, into our demo kitchen to show us how to make some of his favorite cocktails using Vena’s Spirit Sippers. Vena’s...

Shrimp with Corn and Chorizo

  Shrimp with Corn and Chorizo This is a lightly spicy Mexican-inspired dish, great for cold winter nights or hot summer dinners. We use a spicy chorizo that’s not too hot for most palates—but you can add some jalapeno or chipotle if you want more fire. Serve...

Riz Gras aux Légumes

Twin sisters Rachel and Jeanne came to Maine from Burkina Faso in West Africa and have lived in Bath for a little over two years. As children, they loved following their mother around the kitchen, so starting at a young age, she taught them to cook. Here in Maine,...

Summer Garden Pesto

  Summer Garden Pesto When gardens are overflowing with produce, we need ideas for using them up. Pesto is a versatile sauce that is easy to freeze for later use. Make now, use later. Traditionally it’s made with basil, but you can substitute any flavorful green...

Gnocchi with The Gentleman Farmer in Maine

  Last year it was bread baking and this year it’s homemade pasta. A silver lining of the pandemic is how adventurous we’re being in the kitchen. We’ve invited Jonathan Edgerton of The Gentleman Farmer in Maine back to our demo kitchen to show...

Sourdough Starter with Jim Amaral

The name of the game for this week’s demo is fermentation. Creating your own sourdough starter takes time and sounds intimidating, but it’s really not difficult to do. Jim Amaral, owner of Borealis Breads is back in our kitchen this week to talk sourdough...

Tiramisu

  Tiramisu Sounds hard, doesn’t it? Kinda thing you only get in the North End of Boston for a special treat? Well, we’re here to tell you that even you, yes YOU, can make this rich, decadent coffee-flavored treat without any special skills! All you need is a...

May 2021 Giveaway

You’ve heard about the hype on air fryers and now here’s your chance to win one of your very own. The May giveaway is a Zavor Crunch Air Fryer Oven! Create healthier versions of your favorite foods with little or no oil. The Crunch provides the convenience...

Crêpes with Mike

  Crêpes are very thin French pancakes that can be either savory or sweet. They use some of the most basic ingredients you probably already have in your pantry and the only equipment you need is a blender and a skillet — c’est facile! (it’s easy!) Base Recipe...

Simple Ramen with Chris Toy

Chris Toy returned to our kitchen to show us how to make a slurp-worthy dish from his latest cookbook, Ramen Made Simple which is a step-by-step guide to this noodle dish. He talked about how to make homemade bowls of rich broth and how it’s important to be as...

Traditional Maine Brown Bread

For more than twenty-five years, Borealis Breads has been a vibrant and lasting part of Maine’s dynamic food scene. Relying on locally sourced ingredients and grains grown and processed right here in Maine, Borealis owner Jim Amaral was a pioneer in the local food...

Honey Chamomile Bee Cakelets

We’re all abuzz with this week’s spring cooking demonstration. Laura Wilkinson will be baking Honey Chamomile Bee Cakelettes from Nordicware. It’s the perfect tea-time snack! Honey Chamomile Bee Cakelets Recipe from Nordicware Ingredients 3/4 cup...

Hot Chocolate Bombs

This is a cooking demo where we truly play with our food. Kaite Thayer of Thayer Treats was back in our demo kitchen to teach us how to create the internet sensation that is Hot Chocolate Bombs. Hot Chocolate Bombs are chocolate rounds filled with hot cocoa mix,...

Super Simple Fondue Party (& Raclette, too!)

Oh, fondue…. It evokes après ski parties in 1970’s decorated homes, complete with lava lamps and avocado or harvest yellow kitchen appliances. But wait! Fondue is hip again! And its creamy, cheesy deliciousness is a fantastic appetizer, or it can be the centerpiece of...

Croissants

  Croissants Adapted from Making Dough by Russell van Kraayenburg. Available for purchase at Now You’re Cooking.  Buttery. Flakey. Tastes like a mini trip to France. It’s an intimidating bake to attempt, but Louisa is up to the task! INGREDIENTS 1½ C...