“People sometimes get upset that we’d ever do such a thing to a lobster roll,” Highroller Lobster owner Andy Gerry says.
Food & Drink
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!
Lobster rolls anywhere, anytime.
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.