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PublishedAugust 1, 2012
Whole lamb used in feast at Grace
If you have to be a lamb in this life, Phil Webster says, you’ll want to live on North Star Sheep Farm, where there’s 600 acres of grass pasture to roam and never any growth hormones or antibiotics on the menu. “Our lambs, they’re super happy,” Webster said. This year-round organic lamb operation (it hasn’t […]
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PublishedAugust 1, 2012
The Maine Ingredient: Shells make lobster ideal for the grill
Lobster is an excellent candidate for grilling, either split live or parboiled. (I give detailed instructions in “Lobster!”, my just-released cookbook, or consult another reliable source.) When grilled, the shells cradle the meat, creating a natural and spectacular-looking cooking and serving container, while at the same time offering protection from the intensity of the heat. […]
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PublishedAugust 1, 2012
Soup to Nuts: Lobster bake 2.0
The classic Maine summer feast has evolved in myriad ways from its fire-pit-on-the-beach beginnings.
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PublishedAugust 1, 2012
Cookbook Corner: ‘Beer Lover’s New England’
If you have any doubt about how far Maine’s beer scene has grown in recent years, just pick up a copy of “Beer Lover’s New England” by Norman Miller (Globe Pequot Press, $19.95), which goes on sale next week. Miller features 18 breweries in Maine, as well as the same number of brew pubs and […]
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PublishedAugust 1, 2012
Food & Dining Dispatches
CAPE ELIZABETH Sept. 15 kitchen tour will benefit education This year’s Maine Home & Design Cape Elizabeth Kitchen Tour will be held Sept. 15. The tour will run from 10 a.m. to 4 p.m. and feature a dozen kitchens in homes located throughout the town. Tickets are $20 in advance, and can be purchased at […]
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PublishedAugust 1, 2012
BBQ! A smokin’ good time
The experts suggest, for starters at least, keeping it simple.
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PublishedAugust 1, 2012
Wine: Bonny Doon’s stories reflect truth of their creator
What to say about Randall Grahm and Bonny Doon wines that Grahm himself hasn’t already said? He’s such an interesting man and good writer (except when he’s a terrible writer) that it’s even harder to say something engaging. Who could top the man himself? Grahm is the original Rhone Ranger, a guy who dreamed of […]
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PublishedAugust 1, 2012
Artisans make high-end cottage cheese
Artisanal cottage cheese? The phrase trips off the tongue much the way “organic corn dog” or “hand-crafted diet soda” might. Because while cottage cheese has been a supermarket staple at least since your grandmother served it with pineapple slices, it retains a ho-hum image as a bland diet food. In the hierarchy of culinary esteem, […]
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