by Monika Bartyzel, Posted Sep 18th 2009 @ 12:00PM
- Farmers' Markets, excess produce and the thrills and regulations of selling prepared foods.
- After winning a recipe contest, two home cooks get a turn on the line in the restaurant kitchens of Portland chefs Sam Hayward and Jeff Landry.
- The French may have rejected Malbec, but it's doing good business in Argentina.
- The joys of picky young eaters and standing your ground at the dinner table.
- A rundown of the "Perfect Scent Dinner," where foodies get sniffy and try to name the foods they're smelling.
- HP Hood is sponsoring an inaugural New England Dairy Cook-Off in Portland this Nov. 1.
- Recipes: Pancetta & Red Pepper Penne, Broccoli, Ricotta Salata with Fusilli, Braised Fennel, Onions, Goat Cheese with Farfalle, Creamy Sausage and Broccoli Rabe with Fettuccine, Fusilli with Mexican Corn-and-Tomato Sauce, Zucchini Custard.
Filed under: In Sixty Seconds
Tags: farmers markets, FarmersMarkets, food smells, FoodSmells, jeff landry, JeffLandry, maine, malbec, new england dairy cook-off, NewEnglandDairyCook-off, picky eaters, PickyEaters, sam hayward, SamHayward, The Portland Press Herald, ThePortlandPressHerald
