Try these ingredient swaps with hidden benefits to provide a nutritional boost in your holiday cookies.
Try these suggestions for creating a Thanksgiving feast during this time of rising food prices.
A reflection on the joy, ease, and comfortable approach Julia Child brought to cooking.
Expert Chef Erin Dow talks with Maine’s WCSH6/WLBZ2 about two make-ahead snacks that she keeps in the fridge for herself and her kids.
If you live in a northern climate like I do, you’ve probably already accepted the sad reality that there isn’t much green coming out of the ground in February. And that’s a shame, because dark leafy greens help us combat the stress that cold and flu season, shorter days and a more sedentary approach to life can take on our bodies. We can use the extra boost of vitamins A, C, and K, calcium, folate and potassium during the very months they’re impossible to grow.
I’ve been consulting with public school lunch programs here in Maine for several years now. My goal is to help my clients improve the healthfulness of lunches served to the children by implementing scratch-cooked recipes that are appealing to children, cost-effective to make, and feasible for the programs to incorporate into their regular menu cycles.
Expert Chef Erin Dow talks with Maine’s WCSH6/WLBZ2 about how to get your healthy eating plan back on track after the holidays.
Whether you’re hosting this year’s Thanksgiving meal at home or you’re lucky enough to be hosted elsewhere, you’ll probably be contributing something to the meal. There’s no time like the present to bone up on your appetizer-making skills and expand your recipe collection.