Rooted in the counterculture of the 1970s, Johnny’s Selected Seeds is flourishing with the locavore movement.
Mainers have been coming together over pork and beans for centuries.
Vena’s has a relaxing, nostalgic atmosphere, with eclectic fixtures, exposed brick walls, an extensive collection of vintage bar and glassware, and an astonishing display of cocktail enhancers, including more than 170 kinds of bitters.
What makes Maine’s food community so unique? Kathleen Fleury provides some insight into what helps make Maine food taste so good.
There’s no scallop like a Maine scallop, says Togue Brawn, who’s determined to get these shellfish the recognition they deserve.
From Maine Home Cooking — 175 Recipes from Down East
We got up early and ate our way across the state to bring you this definitive list of Vacationland’s 30 most mouthwatering breakfast dishes — sweet to savory, traditional to oddball. This is how Maine does the most important meal of the day.
From Maine Home Cooking — 175 Recipes from Down East Kitchen by Sandra L. Oliver
With blond wood floors, copper tabletops, sumptuous high-backed leather banquettes, and floor-to-ceiling windows, MK Kitchen has the look and feel of a modern brasserie.
Beef stew warms your bones and lifts your spirits on cold winter days.
The pastries, quiches, soups, and sandwiches at Portland Pâtisserie and Grand Café, in the Old Port, are well on their way to standing on their own, with authentic French underpinnings and just enough New World innovation to keep things interesting.
A recipe for Stuffed Maine Lobster, by Chef Barton Seaver.