Avery Yale Kamila talks about her co-curated exhibit, ‘Maine’s Untold Vegetarian History,’ which opened this month at the Maine Historical Society Museum.
vegetarian
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Roast canned tomatoes for a savory red pesto to toss with pasta
A pantry staple offers a key to an extraordinary meal that reveals some exciting possibilities.
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This cabbage, fennel and bean soup is a lesson in seasoning to taste
Practice how to season to taste with this recipe for cabbage, fennel and white bean soup.
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Omani-style chickpeas are a buttery, garlicky weeknight treat
Restaurateur Rose Previte shares her recipe for dango from ‘Maydan: Recipes From Lebanon and Beyond.’
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Snowstorm scrounging inspired this powerful mushroom soup
Mushroom, bean and couscous soup leans on pantry staples, particularly an umami-packed mushroom powder.
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For a comforting vegetarian meal, bake farro instead of boiling it
This one-pot baked farro with tomatoes and kale is cheesy and substantial.
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I can’t stop eating these sticky soy- and honey-roasted mushrooms
Roasting mushrooms in a marinade of soy sauce, honey and more creates the sweet-salty makings of a grain bowl topping, or a snack.
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The best grilled cheese is made in your air fryer
For crisp, golden bread and a luscious, melted interior, make your grilled cheese in the air fryer.
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Cooking with lemongrass means hacking your way to flavor
Lemongrass stalks have a tough exterior and bottom core, but once you get past all that, a wonderfully aromatic perfume awaits.
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This skillet pie combines chili and cornbread in one healthful package
Chili-spiced black beans under a cornbread topping is a cozy and warming meal.