Maine-made sausages are getting ever more creative – and ever more popular
Forget the old adage. You may well want to see these sausages being made.
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Betwixt and between: When summer produce lingers, but the calendar says it’s fall
What to do? Apply cold weather cooking methods, such as roasting and braising, to summery produce.
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Another gardening season draws to a close
The weather was weird, very dry, then very wet, and often unusually warm. But by and large, the plants didn't complain.
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Business
With larger space under contract, Fork Food Lab charts a new course
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Business
The Wrap: Rathskeller opens, and Kittery gets a new seafood market
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Food
Eat & Run: Cong Tu Bot is the way breakfast should be
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Food
Bar Guide: On Halloween, spirits of one sort meet spirits of another
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Food
Threatened by climate change, a California winemaker switches to carbon farming
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Food
Pair shrimp with shredded Brussels sprouts and a garlicky aioli for a quick, festive supper
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Food
A homemade pumpkin spice recipe to remind us what the season should really taste like
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Business
The Wrap: New cafe at Public Market House, and cheesesteaks for Biddeford
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Food
Eat & Run: Indulge your inner vegan at Curbside Comforts
Dine Out Maine: Best of 2020
Even in the midst of a pandemic that has felled many restaurants, points of light remain.
Dine Out Maine: An in on continued outdoor dining
As the pandemic continues, a number of restaurants plan to continue outdoor seating into the fall and even winter. Here are a few favorites.
The best use yet for lemon rinds
Make the Japanese seasoning shio tare, and add it to dishes from salad dressing to gravy, for a powerful flavor punch.
New book suggests you design your garden for the unlikeliest of seasons – winter
In 'Winterland,' Maine gardener Cathy Rees argues that if your garden shines in the snowy season, imagine how great it will look in spring, summer and fall.
Sure you could buy them, but have you made veggie burgers yourself?
This good, old-fashioned homemade version relies on chickpeas and rice for its base.
Eat & Run: A visit to Monument Square has many perks, including Burke’s
The Portland coffee shop offers egg sandwiches, breakfast burritos, wraps, gyros, sandwiches and salads.
A culinary quest for the best mushrooms led this Maine professor back into the woods
When she isn't teaching political philosophy at Bowdoin, Jean Yarbrough can be found scouring the woods looking for edible mushrooms or in her kitchen cooking with her stash.
Four Maine books coming out this fall you shouldn’t miss
Portland bookseller Josh Christie's recommendations range from food to philosophy to fiction.
