Lobster Four Ways in Portland, Maine
Stephanie Cameron ate her way through the city of Portland, Maine, highlighting four must-stops during lobster season.
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Stephanie Cameron
The Eye-Catching Hues of Winter
This edition of Cooking Fresh celebrates the culinary color wheel one dish (or drink) at a time.
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Carrot Pie with Pecan Crust
This recipe features the humble carrot in a playful version of a holiday classic.
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Purple Sweet Potato and Cabbage Soup
Besides being hearty, bright, and delicious, this vibrant purple soup is loaded with anthocyanin-rich veggies and is vegan and gluten free.
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Spinach Crepes with Mushrooms and Greens
In this crepe recipe, using boiling milk creates a spongy look and texture.
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Pomegranate Upside-Down Blue Corn Bread
Butterfly pea flowers take this Pomegranate Upside-Down Blue Corn Bread to another level of the cerulean hue.
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Beets, Pearl Couscous, and Fried Rosemary
Pearl couscous showcases the pink color imparted by beets, and a fried rosemary topping adds an herbaceous crunch.
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Cooking with Tea
This edition of Cooking Fresh explores the many culinary uses of tea—whether black, green, white, or oolong.
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Baked Jasmine Pearl Custard
As jasmine tea leaves steep in the cream mixture, the pearls unfurl and infuse their floral essence into every luscious bite of this bain-marie-style custard.
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Carrot, Coriander, and Lapsang Souchong Soup
This recipe uses smoky Lapsang souchong tea to add complex umami notes to a coriander-forward soup.
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