1,569 maine recipes

Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.

A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.

Old-fashioned chicken and dumplings made from scratch with stewed chicken, rich broth, and hand-rolled flat dumplings. Southern comfort food the way Grandma made it.

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Simple flour-based chicken dipping batter with seasoned salt and baking powder for light crispiness. Dip and fry for a crunchy golden coating on any chicken piece.

Smoked turkey breast glazed with honey, dry sherry, butter, and lemon juice. Marinated overnight and hickory-smoked until golden, juicy, and deeply flavored.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Broiled calves liver topped with French dressing-marinated mushrooms and fresh parsley. A quick, high-protein dinner for two that's on the table in under 10 minutes of cook time.

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

Mexican-style burger toppings with salsa, cumin, oregano, lettuce, and tomato. A quick, flavorful way to give grilled hamburgers a Tex-Mex twist in just 5 minutes.

Simple sauteed eggplant slices, salted to draw out moisture then pan-fried until soft and golden. A 3-ingredient vegetarian side with optional chili powder for heat.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.