Comfort food and a complete lack of pretense prevail at the cozy new pub in Liberty.
Food & Drink
Dutchman’s wood-fired bagels are selling faster than owner Jeremy Kratzer can make them.
The hunger-relief organization has partnered with Maine farmers and blueberry processors on the frozen-produce venture.
And Mountain Social is case in point: creative cooking, cozy vibes, and bracing cocktails for the chilled and windburned après-ski crowd.
The Maine-made buckwheat snack hit store shelves last summer.
“I always like to have monkfish on the menu,” says the chef at Natalie’s, in Camden. “It deserves way more attention than it gets.”
Or, if pollock is unavailable, the Helm Oyster Bar chef likes hake, haddock, or cod.
We asked Maine chefs to share seafood recipes using underappreciated Gulf of Maine groundfish. The results are hearty and delicious — and fortifying for local fisheries too.
The RosellaKPT chef thinks flounder's mild flesh is perfect for layering with bolder flavors.
After seven years devoted to gin, the company is out with a bourbon line.
The chef at Portland’s Sur Lie and Yarmouth’s Gather says you must resist the urge to sear the flaky groundfish.
Owner Kate Shaffer’s new scone, cake, and brownie mixes make whipping up bakeshop-quality treats a breeze.