What makes Maine’s food community so unique? Kathleen Fleury provides some insight into what helps make Maine food taste so good.
There’s no scallop like a Maine scallop, says Togue Brawn, who’s determined to get these shellfish the recognition they deserve.
From Maine Home Cooking — 175 Recipes from Down East
We got up early and ate our way across the state to bring you this definitive list of Vacationland’s 30 most mouthwatering breakfast dishes — sweet to savory, traditional to oddball. This is how Maine does the most important meal of the day.
From Maine Home Cooking — 175 Recipes from Down East Kitchen by Sandra L. Oliver
With blond wood floors, copper tabletops, sumptuous high-backed leather banquettes, and floor-to-ceiling windows, MK Kitchen has the look and feel of a modern brasserie.
Beef stew warms your bones and lifts your spirits on cold winter days.
The pastries, quiches, soups, and sandwiches at Portland Pâtisserie and Grand Café, in the Old Port, are well on their way to standing on their own, with authentic French underpinnings and just enough New World innovation to keep things interesting.
A recipe for Stuffed Maine Lobster, by Chef Barton Seaver.
Approachable and affordable, with dishes culled from all corners of the world, Custom Deluxe is a reflection of Biddeford, a former mill town on the cusp of reinvention.
Choosing Thanksgiving wines that will complement the food and please everyone can be tricky, says Back Bay Grill general manager Adrian Stratton. A good rule of thumb is to look for wines that balance acidity with big fruit flavor. Here are some of his favorites.
What’s Thanksgiving Without Pie? Baker Sara Ettinger of Aurora Provisions, a gourmet market, café, and caterer in Portland’s West End neighborhood, offers her versions of two holiday classics.