Blueberry Clementine-Soaked Cake with Blood Orange Bitters

It’s been a very snowy few weeks since we’ve been back in New England. We’re snug in our cozy house that has been renovated with knotty pine floors, white subway tile in the kitchen, and rough beams throughout the downstairs. We’re happy to be reunited with our farm table, baked bean pot, blueberry rake, Eleanor the doe-eyed… 

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7 Layer DIp Burger

“Seven Layer Dip” Burgers

Here’s the thing. I’m not normally one to go for these kinds of “impossible” burgers. Y’know, the kind of cheeseburger that’s so intent on piling every single thing in the cupboard on top of a forlorn, forgotten beef patty, that the top bun stand precariously balanced atop an 18 inch sloppy pile of lettuce, tomato,… 

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8 Hearty One-Pot Dishes You Can Eat Through a Whole Snowstorm

By the time the middle of January in Maine rolls around, everyone starts needing to dip into the extra reserves of winter cheer. Everyone you encounter, from the guy who refills the coffee carafes at Cumby’s, to the heavily perfumed checkout lady at Hannaford, wears the same beaten, broken expression. By now, Winter has almost… 

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How to Make Fortune Cookies

Chinese New Year: How to Make Fortune Cookies

I have never been big on setting New Year’s resolutions. One the few occasions that I have, they have been giant, lofty, unattainable goals that I inevitably did not reach, leaving me sad and defeated. Not the greatest way to go into a new year. I have learned instead to try to focus on little… 

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Kung Pao Chicken

Chinese New Year: Kung Pao Chicken

Unlike many of the dishes we feature during Chinese New Year, American-Chinese classics that make much more sense on the broken, back-lit plastic photo menu board of the dingiest Chinese restaurants, Kung Pao Chicken actually has roots in honest-to-goodness Chinese cooking. Like, the kind you might see in China, even. The Szechuan dish was named… 

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How to Make Crab Rangoon

Chinese New Year: Crab Rangoon

When I was a teenager, my father would occasionally take me to lunch at a Thai restaurant in Rockland, Maine. I can’t quite remember what it was called, or even exactly where it was. But it’s not there anymore, so it hardly matters. These lunches meant a lot to me. Not because the food was… 

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Chinese Roast Pork

Chinese New Year: Chinese Roast Pork (Siu Yuk)

For anyone that digs on swine, Chinese roast pork may just be a nearly perfect exploration of the finer points of the animal: A crunchy outer layer of blistered, puffy, crispy skin, stacked atop a layer of warm, barely-solid fat that liquefies the instant it hits your mouth, and another layer of tender, lightly-spiced meat. It’s… 

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Popeye's Ghost Pepper Wings

A Few Thoughts on Popeye’s “Ghost Pepper Wings”

I’ve recently come around to Popeye’s. In a big way. The “Louisiana Fast” fried chicken chain, which I had previously only understood to be a great place to go if you wanted the chance to see a gun in real life, has completely converted me into a frequent customer. Their spicy, crunchy, craggy fried chicken,… 

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Christmas Roundup 2012

8 Dishes to Get You in the Christmas Spirit

Or the “Holiday Spirit.” Or the “Hanukkah Spirit.” Or the “Feast of Kwanzaa Spirit.” Or the “Celestial Celebration of the End of the Lunar Year Spirit.” Or the “Christmas Spirit!!” (with double exclamation points) because if anyone says anything else, it makes it feel like Christmas is being stolen (STOLEN!). If you’ve been slow to… 

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