Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’
Chop-Chop
Posted inChop-Chop, Food
Andrew Taylor, Mike Wiley took sharp turns on way to chef-hood
Law and academia lost out to oysters and fine dining for the two chefs and part-owners of Hugo’s, Eventide and soon, Honey Paw.
advertisement
Posted inChop-Chop, Food
Talking with Alison Pray and Matt James of Standard Baking Company
Pray is one of 25 semifinalists for a James Beard Award in the first-time category of Outstanding Baker.
Posted inChop-Chop, Food
Maine chef Brian Hill is living the dream
The owner of Francine Bistro and Shepherd’s Pie, a six-time nominee for Best Chef: Northeast, talks rock ‘n’ roll and the magic of a really good restaurant.
Posted inChop-Chop, Food
Q & A with Jackie Conn, Weight Watchers of Maine
She answers the persistent question: Why is it so difficult to lose weight?
Posted inChop-Chop, Food
A talk with Maine Sunday Telegram’s new restaurant critic
James H. Schwartz says he’s fascinated with both food and the theater of serving people.
Posted inChop-Chop, Food
Maine State Ballet artistic director talks about ‘Nutcracker’ sweets
Dancers don’t eat sugarplums, but other treats are quite popular.
Posted inChop-Chop, Food
The mysterious Jerry Brooks revealed
Do you have what it takes to get a dish named after you on a restaurant menu?
Posted inChop-Chop, Food, Recipes
Talking beaver with a wild game cook
At a class on Saturday in Falmouth, Kate Krukowski Gooding will teach how to make North America’s largest rodent into a delicious stew.
Posted inChop-Chop, Food
Fifteen minutes with Alton Brown
We talked to the Food Network star, who is coming to Portland, about bow ties, country music and lobster.