Briny mollusks and rich, garlicky cream make a soul-warming stew.
Food & Drink
Stir a spoonful into hot water and — voila! — honey tea.
Don't be fool, the Portland restaurant's most innovative dishes may look very traditional.
Aficionado of all things historic, Scott Hanson does Thanksgiving in early-19th-century style.
Traveling in Italy, Liquid Riot owner Eric Michaud fell in love with Fernet-Branca. So he and brother/head distiller Ian Michaud worked out their own version.
Creamy, rich chicken potpie is as satisfying as it is humble.
Stacy Cooper has created a farm-meets-city vibe at Biscuits & Company in Biddeford, where she conveys just how much she loves biscuits.
Arif Shaikh has designs on a midcoast curry empire.
Gather, Yarmouth’s farm-to-table café, where you can trade your surplus bounty for a few bucks on a gift card.
Maine Juice Co. owners Tim and Michelle Nickerson cold-press their juices and they don’t pasteurize, both to protect fresh-fruit flavor and to preserve nutrients.
Harvest season is the most wonderful time of year for beer lovers.
Northern Lite has an alluringly hazy amber complexion and a fortifyingly grainy, earthy flavor — a refreshing bridge between micro and macro brewing styles.