Spiders and water bugs are main courses at one Lewiston company. Food editor Joe Ricchio pays a visit and swallows his fears.
Food & Drink
Small plates have a big impact at East Bayside’s bustling Japanese pub.
Strike the crusty nacho cheese, shriveled hot dogs, and skunky beers. A few Maine alleys have a new recipe for success, wowing bowlers with chefy chow and crafty drinks.
Bob Sewall’s Lincolnville farm is his life’s passion and a wellspring of innovation.
Unlike shiny, symmetrical mass-market varietals, heirloom apples are often mottled, lumpy, and specialized. But the black sheep of the apple family are making a comeback.
A late-summer bounty of wild mushrooms makes for a savory tart.
The Bissell brothers take their cult beers to the woods.
A star chef’s Maine cooking comes home.
Blackberry buckle is a fine farewell to berry season.
Six months ago, Seafolk Coffee opened in Rockport without a sign, website, or phone, but from day one, they were packed.
Five restaurants, a brewery . . . and an eco-resort in Belize? How Matt Haskell, son of Bangor, started out scrubbing pots and wound up a restaurant mogul.
A pair of first-time restaurateurs reinvents an airport snack bar as a dining destination for travelers and locals alike.