The Portsmouth, New Hampshire, restaurant serves hearty, occasionally whimsical dishes that make it worth the drive.

Bundle up, survey your yard, imagine that fir, holly or pine cone as part of a garland, wreath or winter arrangement. Now get to work.

Wrap them in puff pastry (check out the easier homemade version here) and call it a party.

Shopping for a gift for the vegan on your list? Stop here.

The collection of pantry-building tips and foundational master recipes in 'Southern From Scratch' will teach you what your nannie or meemaw would have, if you'd had one.

Or, if you’re not lucky enough to be invited, buy the book.

Warren Winiarski, founder of Stag's Leap Wine Cellars, is the first winemaker to receive a James Smithson Bicentennial Medal, which honors people for contributions to American art and culture.

Satisfying, healthful and flexible, this dish is handy to have in your back pocket during the busy holiday season. (Plus there's just one dish to wash.)

With a firefighter theme, the little diner answers the call in Sanford.

These tours, events and dinners will create memories that go beyond just drinking the stuff.

The state's potato crop was not affected by bad weather, and prices should not increase significantly as a result of any national shortfall, an official in Aroostook County says.

The owners of a Detroit sports arena housing Kid Rock's restaurant say the musician won't renew his licensing agreement.

Shop for edible holiday gifts in Union, take a baking class, and find a deal on dinner after Gardens Aglow.

On Monday, Mar. 16, hear from The New York Times food editor, cookbook author and founder of NYT Cooking at One Longfellow Square in Portland.

The Portland cocktail bar is among more than 100 establishments participating in a global holiday pop-up movement.

Daily additions give a boost to the basic breakfast and lunch menu at this cozy, small-town cafe.

Hey Yankees, maybe it's time to cook peanut soup, biscuits, fried chicken, black-eyed pea cakes and pecan pie.

They're reasonably quick, too. British food writer Claire Thomson wants to 'revolutionize the way you cook every day.'

The Woodfords Corner spot has trimmed its menu, giving it time to focus on the classics that remain. Case in point: The excellent pho.

Oranges, bananas and figs are from away, far away, but if you bring their pots inside come winter and show them some proper care, you can grow them here.

And while you're at it, why not tuck some sustainability messages inside?

He will be in Maine this month to promote his new book, 'Living Bread,' and to visit his new home in Castine.

Hint: Forget the dish's origins in the Middle East and North Africa.

A spate of high-profile closures stirs up fears of oversaturation, but local owners and patrons say there’s a natural ebb and flow in this industry – and the numbers support them.

Two retirees, who form the nonprofit Lost Apple Project, log countless hours and hundreds of miles to find orchards planted by settlers over a century ago.

In other news, Dean's Sweets gets national attention, Portland's winter farmers market gets ready to open, and a bicentennial cookbook needs your family recipes.

The Biddeford restaurant fuses the heritages of its co-owners.

These brews pair well with a traditional turkey dinner.

'5-Ingredient Vegan' offers ideas for substituting meat and dairy without getting preachy.

The holiday's 'explosion of savory and sweet' makes choosing what to pour a challenge.

The fake-meat trend has appealing effects, but veggie-packed turkey sliders can come close.

Let's offer thanks to many passed-down plants – and the people who supplied them.

The Sheraton Portland Hotel restaurant has a confused decor and cocktail menu, but some more than decent entrees.

Wabanki diets were traditionally plant-based.

This crostata delivers layers of flavor, too, thanks to a double-pumpkin filling.