A decade ago, Jennifer Scism was running a Michelin-starred restaurant in New York. But along the way she married a Mainer, got tired of the grind, moved to York, and started backpacking.
Food & Drink
For super-creamy strawberry ice cream!
Three classic Maine eateries are back in business.
To celebrate Gelato Fiasco's book release, we are sharing their Wild Maine Blueberry Variegate recipe.
Longer days mean more eggs, and a new spring frittata recipe is hatched.
In 1995, Rob Tod started making a beer called Allagash White but his quintessentially Maine success story actually starts 30 years before, in a small Belgian village called Hoegaarden.
A classic French dessert combines fresh cherries with a yummy, dense custard.
Chef/owner Kerry Altiero talks with chef/blogger Malcolm Bedell about food trends, fast motorcycles, and Rockland’s remarkable rebirth as an arts mecca.
“People sometimes get upset that we’d ever do such a thing to a lobster roll,” Highroller Lobster owner Andy Gerry says.
Four Maine general stores — all with dine-in seating — that are raising the bar for road food.
Three years after exiting his first Brunswick restaurant, chef Marc Provencher and his Greek gastronomy are back in town.
A “true” lobster bake is a daylong affair that begins with a driftwood fire that takes two to three hours. See how resourceful Mainers have sped up the process, to enjoy an authentic Maine clambake. Plus, a bonus Maine Blueberry Pie recipe!