A recipe for Stuffed Maine Lobster, by Chef Barton Seaver.
The December digital edition of Down East is now available. Preview it on your desktop or tablet.
Every family has their own Thanksgiving dinner traditions, but some common elements, like turkey, sweet potatoes, and a whole lot of butter, unite us all in mouthwatering anticipation. Larry Matthews, chef/owner of the iconic Back Bay Grill in Portland, likes to keep things simple and delicious, with dishes that allow for easy adjustment to accommodate a potentially increased guest list.
By Peter Clifford Sunset from Eagle Island looking towards Camden.
Shop at these stores for Maine Made gifts.
By Benjamin Benoit The Sagadahoc County bridge crosses the Kennebec River in Bath. In the distance is the old Carlton Bridge. It’s 88 years…
Choosing Thanksgiving wines that will complement the food and please everyone can be tricky, says Back Bay Grill general manager Adrian Stratton. A good rule of thumb is to look for wines that balance acidity with big fruit flavor. Here are some of his favorites.
This month’s featured reader photo comes from Dean Pariseau of Southbridge, Massachusetts.
The November issue of Down East is now available. See 10 Ultimate Maine Thanksgiving Recipes, plus the ancient art of gleaning, a Rockport restaurant tell-all, Maine made must-haves, and more!
What’s Thanksgiving Without Pie? Baker Sara Ettinger of Aurora Provisions, a gourmet market, café, and caterer in Portland’s West End neighborhood, offers her versions of two holiday classics.
I have been taking photos of this old building for many years. Each year I wonder, will it make it through another Maine winter?…
Little Mopang Stream off Route 9 in Beddington, Maine — Photo by Clint Hayward, Waterville