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.
Last year, 170 new restaurants opened in Maine. Statistically, more than a quarter of them won’t make it through their first year. This is the story of one that did — restaurateur Annemarie Ahearn’s ambitious Salt Water Farm — and of what it took to get there: bruised egos, broken friendships, and tough lessons about what Mainers want.
We set out to explore the radical breadth of styles and flavors that makes Maine’s cider boomlet so much fun. Our search was fruitful.
Every family has their own Thanksgiving dinner traditions, but some common elements, like turkey, sweet potatoes, and a whole lot of butter, unite us all in mouthwatering anticipation. Larry Matthews, chef/owner of the iconic Back Bay Grill in Portland, likes to keep things simple and delicious, with dishes that allow for easy adjustment to accommodate a potentially increased guest list.
After lying dormant for nearly a century, Maine’s hard cider industry is ripe for a comeback.
My mother’s recipe — however, I added the chocolate chips!
Van Lloyd’s Bistro is the delightfully weird restaurant that Damariscotta deserves.
In the midst of her toughest challenge yet, Northwoods Gourmet Girl’s Abby Freethy has some big ideas simmering.