Chocolate truffles and heart-shaped candies are for amateurs — true romantics know that oysters make the best Valentine’s Day treat.
Food & Drink
Chef Eloise Humphrey's new venture is a freewheeling plunge into modern American cookery.
Oxford House’s ambience hasn’t changed much since the inn opened in 1985, but the cuisine has. Jonathan and Natalie Spak, who bought the place in late 2007, offer contemporary American and Asian-influenced fare.
Its cozy notes of bourbon, chocolate, and toffee warm our bellies on cold, windy evenings.
Why save chocolate mousse for special occasions when it’s so easy to prepare?
What else is made better with Pumpkinhead?
We asked bartenders at two of our favorite watering holes to match the spirit of the season with recipes for quaffs that are warm, bright, and cheery.
Cold, dark days call for warm, bright salads. See this recipe for Roasted Delicata Squash and Autumn Greens.
We’re not asking you to dine out at every amazing restaurant in Maine. Just these 20. Plus one entire town. Hope you’re hungry.
What else is made better with Pumpkinhead?
In 180 paces (we counted), you can traverse the nucleus of Kittery’s snug Foreside district, passing eight restaurants, a whole-animal butcher, an import market of Euro delicacies, a dim craft-cocktail bar, and a coffee shop with the best vibe (and crullers) for 50 miles in any direction.
Crown the holiday table with a rich and savory roast duck.