Lobster rolls anywhere, anytime.
Food & Drink
These days, he’s making smoked meats and cheeses in Unity’s Amish community, which he, his wife, and kids joined a few years ago.
Welcome spring with pesto, pasta, and greens.
High-tech brewing and creative cooking generate a buzz at Aroostook County’s only brewpub.
In Maine, flounder is plentiful this time of year. For a simple take, just pan-fry our flat, finned friend and add a squeeze of lemon. The delicate fillets taste even better dressed up with capers and parsley, and a side of potatoes and asparagus rounds out a perfect spring meal.
Food editor Joe Ricchio wants you to take Dysart’s buttery, flaky crust seriously.
What does a veteran forager know about Maine’s iconic fiddleheads that you don’t? Curl up with Michael Burke’s tale of a tagalong day in the field.
A longtime chronicler of Maine’s farm- and forage-to-table scene, Down East contributing photographer Douglas Merriam left the 'Learn the Fern' shoot with a pile of freshly harvested fiddleheads and made this magnificent salad. Get the recipe.
A husband-and-wife team spices up the Ellsworth restaurant scene with their lip-tingling Sri Lankan cooking.
A Maine summer day and some lobsters are (almost) all you need for the perfect outdoor feast.
Three Maine breweries are doing what, a mere decade ago, conventional brewers’ wisdom said was impossible: making spontaneously fermented beer outside the climes of Belgium’s Senne River Valley.
Mainers have been coming together over pork and beans for centuries.