At Sunday River, chef Harding Lee Smith takes tried-and-true comfort food to new heights.
Food & Drink
The still maker has become the distiller: Jesse Lupo’s new booze line includes cinnamon, toasted coconut, and sweet tea cordials.
This salad is a complete meal, packed with protein and full of diverse flavors.
At Rockland’s new Italian restaurant, twirling is for spaghetti and for dancing.
Why are Portsmouth restaurateurs crossing state lines?
This time of year, the alluring whiff of simmering chicken stock and the promise of a big bowl of soup, bolstered by the addition of greens and beans, softens the onset of Maine’s chilly evenings.
We’re raising a glass this holiday season to the rise of Maine wine.
Don't forget to add a dash of love — Susan says it makes all the difference.
In Bangor, a creative newcomer finds its footing next door to some estimable culinary neighbors.
Serious chocoholics know the difference between hot cocoa and hot chocolate. This is the real deal.
Spiders and water bugs are main courses at one Lewiston company. Food editor Joe Ricchio pays a visit and swallows his fears.
Small plates have a big impact at East Bayside’s bustling Japanese pub.