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PublishedOctober 5, 2014
Maine whiskey making warms up
Craft distillers use local grains – and ingenuity – for distinctive versions of traditional spirits.
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PublishedOctober 3, 2014
Bring on the (actual) pumpkin
The real thing is considered a “superfood,” full of powerful antioxidants, fiber, calcium, and other nutrients.
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PublishedOctober 2, 2014
Stonewall Kitchen wins honors at Atlanta event
Stonewall Kitchen’s Apple Cider Jam won Best Jam/Preserve and its Maple Bacon Aioli won Best Condiment in AmericasMart’s The Best of Atlanta awards. AmericasMart’s took place Sept. 16-18. The market showcased gourmet foods and houseware lines for the upcoming holiday shopping season. Food products were voted on and selected based on taste, overall appeal and […]
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PublishedOctober 2, 2014
10 chefs to compete for Lobster Chef of the Year at Harvest on the Harbor
New at the seventh annual food and wine festival — a gala kick-off dinner at Merrill Auditorium, featuring seven of Maine’s top chefs.
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PublishedOctober 2, 2014
Master beekeepers will teach classes for beginners
Master beekeepers Jack Hildreth, Peter Richardson and Chris Rogers will be instructors for two beginner beekeeping schools to be held at the University of Maine Cooperative Extension office at 75 Clearwater Dr. in Falmouth. One class will be held from 6:30 to 8:30 p.m. on five consecutive Thursdays from Oct. 16 through Nov. 13. The […]
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PublishedOctober 2, 2014
Camden Harbour Inn hosts dinner featuring Dutch chef
Natalie’s at the Camden Harbour Inn is bringing Dennis van den Beld, executive chef at the Netherlands’ Relais & Chateaux hotel Landgoed Het Roode Koper, to Maine for a seven-course dinner Oct. 9. The evening will begin with a champagne and hors d’oeuvre reception at 6 p.m. Van den Beld previously worked at De Lindenhof, […]
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PublishedSeptember 30, 2014
Home canning is now officially easier
Experts say the jars no longer need to be sanitized in boiling water before use.
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PublishedSeptember 29, 2014
The allure of bitter, all grown up
In her latest book, the author of “Fat,” makes a compelling case for appreciating the culinary benefits of grapefruit, coffee and Fernet-Branca.
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PublishedSeptember 26, 2014
A chicken satay with bold — and borrowed — flavors
Diced tomatoes and avocado cool some of the sauce’s heat.
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PublishedSeptember 25, 2014
Pimiento cheese making comeback as trendy bar food
Often called the pate or caviar of the South, pimiento cheese also was an important food during war times and the Great Depression.
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