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PublishedNovember 28, 2021
Romance cut short amid Cyprus chaos
Turkish writer Elif Shafak’s new novel weaves the tumultuous history of Cyprus into a story of young lovers split apart.
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PublishedNovember 28, 2021
Dairy’s unlikely new champion is a centuries-old Indian cheese
An under-the-radar cheese that’s been around since the 1500s is making inroads in the U.S. Americans may know paneer, a staple of Indian menus, as the central ingredient in saag paneer.
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PublishedNovember 28, 2021
Bedside table: A muse of another species
“I bought ‘Mozart’s Starling’ by Lyanda Lynn Haupt at Bull Moose in Waterville. It thrilled me to read about the ordinary starling being a pet for Mozart for three years in his Vienna apartment. The author experienced the same in her home in order to write her bird facts and music facts. Star was Mozart’s […]
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PublishedNovember 28, 2021
Green Plate Special: Stumped by how to use up the leftover cranberry sauce?
Here is a cornucopia of options for making use of that one last thing in the fridge.
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PublishedNovember 28, 2021
Book review: Lily King’s new short story collection is a paragon of the genre
‘Five Tuesdays in Winter’ ‘speaks volumes in short form.’
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PublishedNovember 28, 2021
Spinach lasagna soup is a bowl of goodness you’ll want to make again and again
With a rich tomato broth, bright green spinach and pieces of lasagna noodles, this soup is sure to hit the spot.
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PublishedNovember 28, 2021
Maine Gardener: Cliff Trail at Fort Williams Park to get whole new look
That area of the Cape Elizabeth park was a snarl of invasive plants. Thanks to a true community effort, they are being replaced with natives.
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PublishedNovember 28, 2021
Bloom time: Vegan food options proliferate in Maine
From a Portland company making seaweed-based burgers to a community center in Dexter serving vegan meals, the state’s plant-based portfolio grew in 2021.
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PublishedNovember 28, 2021
This chopped salad with radicchio, pear, bacon and walnuts is layered with fall flavors
The contrasts of flavors – and textures – make the salad something special.
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PublishedNovember 21, 2021
A few of restaurant critic Andrew Ross’s favorite things
We’ll have what he’s having.
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