Christine Burns Rudalevige has written our recipe column on sustainable food and eating for a dozen years.
Baking
Posted inBusiness, Food, Maine
The best croissants in Portland? Our resident French person tests 4 bakeries
Community reporter Salomé Cloteaux tested four Portland bakeries on their versions of the flaky, quintessentially French pastry.
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Posted inBusiness, Food, Maine, News
Gross Confection Bar in Portland’s Old Port is closing
The bakery side of the business, however, is set to expand.
Posted inFood, Recipes
These Maine couples turn to certain dishes when love is on the menu
Three couples tell us about the foods that are meaningful in their relationship.
Posted inFood, Maine
When it comes to holiday baking, these Mainers are all about tradition
Local bakers say using recipes handed down through generations of their families keeps them connected to loved ones and adds to the magic of the holidays.
Posted inArts & Entertainment, Food, Life & Culture, Maine
Want to build a gingerbread house? These experts have the sweet tips and tricks.
Cereal makes for a convincing roof shingle. Melted hard candy creates pretty stained glass windows. And patience is key.
Posted inFood, Recipes
How to bake your best batch of cutout cookies yet
Cutout cookies are a holiday baking staple. Here’s how to up your game.
Posted inFood, Recipes
Our apple, pumpkin and cranberry pies let you have it all this Thanksgiving
A gluten-free pumpkin pie, vegan apple pie and whimsical orange cranberry meringue pie give everyone a dessert to enjoy.
Posted inFood, Recipes
How to bake with nut flours for gluten-free treats
Nut flours are a staple of gluten-free baking. Here’s how — and when — to use them.
Posted inFood, Green Plate Special, Recipes
Perennial wheat could help strengthen Maine’s soil
Across the nation, and in Maine, farmers are experimenting with a perennial wheat known as Kernza that’s an environmental booster.