Recipes - Portland Press Herald

Maine chefs offer advice on how to stretch your dollar in the kitchen

Buy certain items when they’re in season or on sale, and don’t sleep on that supermarket rotisserie chicken.

Chefs showcase the humble cabbage in inventive cooked and raw preparations that go beyond slaws and make the most of a humble vegetable.

The leavener, probably developed in the 1940s, works magic, according to old-time Mainers.

Author Nhi Aronheim will be sharing her story over a Vietnamese-Jewish fusion meal at Maine Jewish Museum on Thursday.

Laura Whiteside won a regional barbecue competition in Lyman on June 6.

These three recipes from Mainers can get you started.

Portland Press Herald food editor Peggy Grodinsky and writer Tim Cebula were chatting with subscribers live on Thursday morning.

by Christine Burns Rudalevige May 19, 2026May 20, 2026

Christine Burns Rudalevige has written our recipe column on sustainable food and eating for a dozen years.

A collection of some of our favorite recipes for hot days.

Spring means one thing: vegetables. Here are 3 southern Maine farms that sell fresh produce and one recipe to use it up.