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Juliana L’Heureux: Genealogist researching Sirrirs/Siroir

Genealogy researchers enjoy giving their children a complete family history. Evelyn King, 85, of Portland wants to finish her late husband’s genealogy. She needs one more piece of information — find her husband’s family origins in Quebec. “I want to complete my husband’s genealogy as a gift for his children and our child,” she says. […]

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Anne Mahle: Weather has me betwixt and between

Much of my decision making about what to make for dinner, and for that matter what to write about in this column, depends on the weather. Of course, I have no control over it, so other than observe and appreciate whatever comes, the weather is, for me, what it is. When the sky is a […]

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Jeanne Jones: Very-low-fat cream of mushroom soup will grow on you

DEAR JEANNE: This recipe for mushroom soup is delicious, but loaded with fat. Any suggestions for a less-fattening soup would be great! — Ellen James, San Diego CREAM OF MUSHROOM SOUP 1 pound mushrooms 1/2 cup butter or margarine 1 teaspoon lemon juice 1 small onion, sliced 1/3 cup all-purpose flour 3 1/2 cups water […]

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These foodies played to win our culinary quiz

More than 300 people took our culinary quiz that was published two weeks ago. No one got all 15 questions right. Just one person, Becky Kimbrough of Portland, got 14 out of 15 answers correct. Kimbrough is the winner of the luncheon for four in the dining room of the Southern Maine Community College Culinary […]

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Avery Yale Kamila: Portland restaurant marking Meatout with vegan fare

America is a land where consumers are king, and each day we vote with our dollars to determine what will be stocked on store shelves. In the simplest expression of supply and demand, the things we buy more of (iPhones, gluten-free pizza dough) claim additional retail space, while the things we buy less of (Hummers, […]

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Greek-inspired chicken dish could do double duty as a salad

It’s a pasta! No, it’s a salad! Or can it be both? In the case of this easy Greek-inspired chicken dish, that would be a yes. You start by making a basic lemon vinaigrette, to which you add crumbled feta and the meat from a rotisserie chicken (the workhorse of the weeknight kitchen). Let the […]