To get past ‘Quitters’ Day,’ check in with your food and drink resolutions
We talk with Mainers who are rebooting their diets as the new year starts. It can be done, they say, if you plan ahead, prep ahead and listen to your body.
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A bittersweet birthday break-up with sugar
For this writer, sugar highs were sugar lows.
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Here’s the recipe for keeping your goals
Experts offer tips for keeping your food-and-drink resolutions alive after January.
More in Food
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At the King's Head Pub, put yourself in the staff's hands.
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In which our columnist takes one for the team – and explains cheese curds.
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You can save money, reduce maintenance and improve the chances that the plant will survive long term.
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At the tail end of 2019 alone, the city gained two new vegan (or nearly vegan) spots.
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'Miss Lewis,' who foraged, relied on beautiful, seasonal ingredients and abhorred kitchen waste, was way ahead of her time.
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Despite what our 21st-century instincts tell us, the lactic-acid process that puts microbes to work is surprisingly forgiving.
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Simmering the grain in tomato juice soaks it with a savory tang.
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Bacon fat-coated vegetables make this a rich treat.
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One goal of the program is to use workplace incentives with employers to increase patronage of farmers markets.
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The Portland bakery announced Wednesday that it would close immediately.
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Portland is getting a new Mexican-Salvadoran restaurant, and Ada's holds a grand opening.
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Six Maine food producers have won national awards for their beer, coffee, confections, and other products.
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The company in Lisbon provides malted grains to breweries throughout Maine and beyond.
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The crust was thin and crunchy, but toppings were sparse at the Saco pizza joint.
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Dos Naciones will open in the space formerly occupied by Local Sprouts.
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Where to find cheap drinks and apps in your favorite city every day of the week.
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Also, a new owner for a popular Bar Harbor lobster pound and restaurant.
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Federal health statistics show a rise in per-person consumption and increases in emergency room visits, hospitalizations and deaths tied to drinking.
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Spanish gin and tonics and attentive service round out the experience at Portland's new Basque-themed bar.
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Less really is more in this lovingly curated food and wine store on Washington Street.
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What should you do with it? Hint: Don't delay.
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Mainers who spend lots of time outdoors during the unfriendly season tell us about the comfort foods that sustain them.
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"Cook90" is a guide to a monthlong project, but it can be applied to daily life in the kitchen as well.
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Don't wait for the main event. Eat them with toothpicks as appetizers.
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The underrated workhorse of the winter kitchen grows locally and stores well.
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The classic gets a snappy, salty, pleasingly sour update.
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Stuffed squash can serve as a meatless main course or an elegant side.
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What plants are walking the red carpet, so to speak, in 2020? Plant associations announce their favorites.
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Famous Dave's has closed, and Two Fat Cats is moving.
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The plant-based product will be rolled out in restaurants first, but the company hasn't said when it will be available in grocery stores.
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The Annals of Internal Medicine issued a correction about the researcher’s undisclosed conflict of interest with the meat industry.
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Have a snack during your spin cycle or a sit-down meal at this combination cafe and Laundromat.
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The Portland brewery adds a lager and a brut IPA to its lineup while entering a beer exchange with Australia's Rock Brewing.
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Jicama is a root vegetable with a thin brown skin and crunchy white flesh.
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Its 'how to bowl' guidelines are helpful, plus the test recipe was tasty and nicely balanced.
