Don't forget to save room for the the pecan-bourbon tartlette or the carrot cake roulade, respectively.

And with the resulting homemade vegetable broth, you have the foundation of a tasty, sustainable soup.

Address climate change, pollution, land management and more one forkful at a time.

The cookbook, which assembles 25 years of the magazine's precisely engineered recipes, is thorough and useful, if not revolutionary.

It's filled with re-created instructions for well-loved dishes that had been passed down through generations.

With its pungent mix of capers, olives and prunes, it was popular 25 years ago.

Customize it to suit yourself.

Originally located on Exchange Street, the restaurant moved to 2 Portland Square in 2009.

The trade association holds its first awards ceremony, recognizing five people for exceptional contributions to Maine's hospitality industry.

Is it OK to eat that recently excavated item from your fridge past the date stamped on the label?

Scott Tyree just became the 256th master sommelier in the world, and the first from Maine.

A little something to sweeten your Memorial Day weekend – a new scoop shop on Portland's West End.

Unfussy, informal and comparatively carefree, they are becoming more popular, and it's easy to understand why.

Here are some cheap, moderate and expensive ways to indulge in Maine's iconic seafood.

Chef Ryan McCaskey, who owns the Maine-inspired Acadia in Chicago, is opening a more casual version of the restaurant in Stonington in late June.

Get ready to celebrate Portland's liberation from Prohibition.

The city is launching a pilot program this summer, allowing as many as 5 restaurants to use on-street parking spaces for seating.

Back in the day, Lora Brody was a well-known cookbook writer and food personality. On Mother's Day, her son tells us about her influence on him.

And for this dessert-only restaurant and bar, that's excellent news.

It's a new trend that our columnist says he doesn't plan to try.

Vegan recipes often get a delicious assist from pickled or fermented ingredients.

It's often the chef de cuisine, technically the second in command. We learn what it's like to do a lot of the work with little of the (public) credit.

And by cutting back on meat, you can help save the planet, one delicious plate at a time.

A step-to-step guide – it's easier than you may think.

Michel Roux's 'Eggs: The Essential Guide to Cooking With Eggs' is a terrific – and tad intimidating – compendium of new ways to use eggs.

While raw and roasted vegetables certainly have their place, braising is an excellent technique for cooking even the most delicate vegetables.

Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are legitimately delicious choices on their own.

'It is really possible to have a healthy outcome to your pregnancy when following a vegan diet,' says the author of a updated and reissued book.

The Main Street pub serves big sandwiches and its own brews.

Vignola Cinque Terre will close permanently at the end of dinner service Sunday. Joshua Miranda, owner of Blyth & Burrows, plans to open a new restaurant there in the fall.

Maine has its first Master Sommelier, a Little Bigs Baker lands at Monte's Fine Foods, and a Camden chef will cook at the James Beard House.

He wins the outstanding wine, beer or spirits producer category, and was the only Mainer to reach the finals this year.

The award-winning director will be at Little Giant on Tuesday with his favorite liquor in hand.