In beer, hops balance against sweetness, impart flavor, and have a preservative effect. What happens if a brewer just leaves them out?
Reminiscent of old-school Boston steakhouses, with its dark wood and high ceiling, 18 Central is the perfect home for chef Patrick Duffy’s cuisine.
We spent the evening talking aquaculture and eating the freshest, most delicious oysters you can find while the sun set over the Camden Hills.
We had dozens of chefs, restaurants, food trucks, and vendors from all over Maine and the country enter the World’s Best Lobster Roll competition. Here are the semi-finalists who will compete at this summer’s Down East Lobster Roll Festival.
It’s unnerving that most fruit-flavored vodkas are as clear as water. But the blueberry vodka at Split Rock Distilling is the color it ought to be.
Two dishes perfect for early summer, from Annemarie Ahearn’s gorgeous cookbook.
Unapologetic in its boldness and, in many dishes, its heat, Tulsi North is an unexpected and exciting addition to Wells’ restaurant scene.
The menu features comfort foods reinvented with Maine ingredients, and it’s almost entirely composed of shared plates and tasting portions. Read about our visit to Coda in Southwest Harbor.
The time for Maine-made cheese is now.
Green-thumbed friends gather among vegetable beds for a laid-back meal in a Phippsburg potting shed.
The first greens of a Maine spring make a soup that’s bright, rich, and perfect for still-cool evenings. Just ask Martha Stewart.
It’s yummy smeared on crackers, pan-fried like paneer, and tossed into scrambled eggs just before serving.