Why are Portsmouth restaurateurs crossing state lines?
This time of year, the alluring whiff of simmering chicken stock and the promise of a big bowl of soup, bolstered by the addition of greens and beans, softens the onset of Maine’s chilly evenings.
We’re raising a glass this holiday season to the rise of Maine wine.
Without a local Hanukkah celebration for her family to enjoy, Susan Montell decided to start one. Now, she’s organizing a community latke party for the 10th consecutive year.
In Bangor, a creative newcomer finds its footing next door to some estimable culinary neighbors.
Serious chocoholics know the difference between hot cocoa and hot chocolate. This is the real deal.
Spiders and water bugs are main courses at one Lewiston company. Food editor Joe Ricchio pays a visit and swallows his fears.
Small plates have a big impact at East Bayside’s bustling Japanese pub.
Strike the crusty nacho cheese, shriveled hot dogs, and skunky beers. A few Maine alleys have a new recipe for success, wowing bowlers with chefy chow and crafty drinks.
Bob Sewall’s Lincolnville farm — Maine’s oldest organic apple orchard — is his life’s passion and a wellspring of innovation.
Unlike shiny, symmetrical mass-market varietals, heirloom apples are often mottled, lumpy, and specialized. But the black sheep of the apple family are making a comeback.
A late-summer bounty of wild mushrooms makes for a savory tart.