In a new year, is it time for some new skills? These cooking classes can help
Even in a pandemic, the options are good and various, and range from croissant-making to sushi rolling.
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This little piggy is better for the farmer, the field and the eater
The farmers at Roaring Lion Farm are raising Meishan heritage pigs.
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Maine Gardener: Hey gardeners, wondering how to occupy your time this winter?
We've got some projects for you. Get ready to organize, repair, and build a bin or trellis.
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Food
Eat & Run: Oishi hits the spot for hassle-free sushi
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Food
Tap Lines: Maine brewers get crafty with nonalcoholic beers
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Food
A sheet-pan supper of roasted cod and broccolini makes for a fast, easy weeknight meal
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Food
KFC’s new plant-based nuggets look and taste close to the real thing
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Food
Soup steeped in flavors of the Caribbean and Latin America
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Vegan Kitchen
Vegan lunches restart in Portland’s elementary schools, making the district a national leader
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Food
After 72 years, FDA says French dressing won’t have a legal definition
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Food
Brush up your dicing and slicing
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Food
Bar Guide: Not abstaining this year? Make it a dry Ginuary instead
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.
When you waste food, you waste a lot of (your own) money
If helping the environment can't persuade you to waste less, maybe helping your pocketbook can.
What could be ahead in the gardening world for 2022?
A shortage of larger saplings and shrubs, as well as a shortage of workers to help tend your garden. Also, a bit of fun while you wait for winter to end.
Save money, save your health, save the world, eat vegan!
A new study from researchers at Oxford University says eating vegan, in developed countries, costs consumers far less than eating a traditional western diet does.
Eat & Run: Get a farm-to-takeout meal at Turner cafe
Nezinscot Farm serves a menu of breakfast and lunch items made with uber-local ingredients.
Rajma, India’s red kidney bean stew, keeps me connected to home
Rajma has been part of Indian cuisine only since the late 18th century, but every Indian kitchen's rajma is laden with family histories of migration.
Four Maine books coming out this fall you shouldn’t miss
Portland bookseller Josh Christie's recommendations range from food to philosophy to fiction.
Dine Out Maine: Best of 2020
Even in the midst of a pandemic that has felled many restaurants, points of light remain.
