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The Cooking Edge (75)

Wednesday, 10 February 2016 13:24

Ben & Jerry's co-founder creates new flavor for Bernie

Written by Mike Dow

From humble origins in Burlington, Vermont, in the late 1970s to its current status as one of the most popular global ice cream brands, Ben & Jerry's ice cream is an example of the American Dream at work.

Two childhood friends, Ben Cohen and Jerry Greenfield, take a correspondence course on ice cream-making, craft some creative flavor variations, open a small ice cream shop in a renovated garage, expand as success allows, designate a significant amount of profit to various causes and charities and eventually sell the company for hundreds of millions of dollars. As a condition of sale, both Ben & Jerry maintained positions on the board of directors while insisting that the new owners (Unilever) would continue funneling a percentage of profit to the Ben & Jerry's Foundation.

GREENVILLE The 12th annual Chocolate Festival in the Moosehead Lake Region just happens to land on one of the biggest chocolate days of the year, Valentine's Day. The 2016 Moosehead Region Chocolate Festival will feature a silent auction, a kids corner and of course chocolate.

'You can't get much better than good, quality chocolate,' said Angela Arno, executive director of the Moosehead Lake Region Chamber of Commerce. 'Over the 12 years of this festival, it has become obvious to us that people from near and far like to celebrate chocolate. It comes in different forms, with different pairings, and for different occasions, but it is always enjoyable. Chocolate lovers and casual chocolate consumers will all find something to enjoy at the Chocolate Festival.'

Tuesday, 12 January 2016 19:22

Connecting the stars and their stomachs

Written by Allen Adams

Dining with the Famous and Infamous' combines celebrity stories, recipes

We love knowing things about famous people. And the more we know, the more we want to know. Entire cottage industries have sprung up around the notion that as a culture, we very much want to find out everything we can with regards to the private lives of the celebrated.

But in a unique and interesting peek behind the celebrity curtain, Fiona Ross offers up a look at one of the most revealing aspects of anyone's true life what they liked to eat.

Wednesday, 06 January 2016 12:06

Baked egg rolls can be as good as fried

Written by Melissa D'Arabian (AP)

Alice was our au pair from China, and when she joined our family she brought with her a slew of tasty dishes.

Our family fell in love with her complex fried rice, dumplings with juicy meat fillings, and her crispy egg rolls with garlicky-meaty-mushroom fillings. The tricky thing was that Alice was one of those cooks who worked her magic without a recipe. I would watch, taking mental notes of the ingredients and quantities (writing it down felt, well, wrong), but replicating her dishes proved similar to me trying to capture the exact taste of my grandma's cooking impossible.

Tuesday, 29 September 2015 21:20

How to Cook a Moose'

Written by Katy England

An outsider's perspective on Maine life

Maine is a big place with a small population compared to other states, a fact that was not lost on Kate Christensen, who moved to New England in 2011. The writer splits her time between a farmhouse in the White Mountains and a refurbished home in Portland.

Wednesday, 24 April 2013 16:04

Breakfast, lunch or dinner?

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Although this recipe may look as though it would be for breakfast, why not enjoy this spicy egg dish any time? While it contains no meat, you will find this to be satisfying and you won't have to look down at the scale afterwards. If desired, grill a slab of ham or enjoy with some toasted English muffins.

Wednesday, 17 April 2013 16:23

Grab the milk!

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Ahhh. That's all I can say about these cookies. A mainstay of every household with children I know of, it should be in your home as well. This is the perfect time of year to enjoy these goodies because the weather is cool enough for these to set and not leave melted chocolate on every piece of furniture in the house.

I realize everyone has their own rendition of no bake cookies, but try mine. These are perfectly able to withstand even the harshest of critics. 

Wednesday, 10 April 2013 15:36

To each his own

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Some of you may not be thrilled with this recipe, while others may take a gamble and try them as is. While the sauce is optional, at least you've learned how to make fried pickles. Me?!?! I can't stand the things - until I gave it some thought.

I adore pickles in every manner imaginable, except deep fried. So the other night I began thinking of how I could enjoy them other than on a burger or a hot dog. Voila! I made this and now I love fried pickles, prepared my way! The cheesy, mustardy sauce laden with cooked, chopped hot dogs was absolutely perfect as a dip for the pickles. If hot dogs aren't your thing, simply substitute grilled, drained and chopped up, cooked burger mixed in with the sauce. Either way, I am hooked as I think you will be too.

 

Wednesday, 03 April 2013 13:20

A great Greek classic

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I adore Greek cuisine, and I have a lifelong ambition to someday visit that great nation. The ancient culture has intrigued me since I was a child, the language has grabbed my attention ever since I learned the Greek alphabet as a teen, and the food makes me want to fly there just to taste authentic spanakopita. But if I can't jump on my jet (yet), at least I can give you a recipe for this dish that is both easy to prepare and delightful to enjoy.

 

Wednesday, 20 March 2013 14:39

There is no argument

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Food historians have been arguing about the origin of tarte Tatins almost since its origination. To The Yankee Chef, it is quite clear. At the Hotel Tatin in France, two sisters by the names of Stephanie and Caroline Tatin were both cooks and were in charge of the desserts on a daily basis. One day Stephanie was making an apple dessert and had forgotten about the apples she had been cooking in butter on the stovetop. Thinking she shouldn't waste them, she quickly added a rolled-out pastry dough on top of the apples and stuck the skillet in the oven, hoping to be able to at least create a caramelized apple pastry. When she removed the skillet from the oven and turned it out onto a plate, she was surprised that it wasn't burnt at all and that everything came out perfectly. Ever since that day, this upside-down tarte has been a best seller at the hotel, and with global appeal.

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