“I wanted to transition into cooking food that isn’t fussy, and to create an environment for my team that centers around enjoyment, rather than feeling like punishment.” — Chef Jonathan Cartwright. Read more from our visit.
Briny mollusks and rich, garlicky cream make a soul-warming stew.
Stir a spoonful into hot water and — voila! — honey tea.
Vien Dobui and Jessica Sheahan have been hosting Asian noodle pop-ups in Portland since 2013, so they had a good idea of what would resonate with local diners when they opened Cong Tu Bot with partner Joe Zohn on the East End.
Aficionado of all things historic, Scott Hanson does Thanksgiving in early-19th-century style.
Traveling in Italy, Liquid Riot owner Eric Michaud fell in love with Fernet-Branca. So he and brother/head distiller Ian Michaud worked out their own version.
Creamy, rich chicken potpie is as satisfying as it is humble.
Stacy Cooper has created a farm-meets-city vibe at Biscuits & Company in Biddeford, where she conveys just how much she loves biscuits.
Arif Shaikh has designs on a midcoast curry empire.
Bob Sewall’s Lincolnville farm — Maine’s oldest organic apple orchard — is his life’s passion and a wellspring of innovation.
Gather, Yarmouth’s farm-to-table café, where you can trade your surplus bounty for a few bucks on a gift card.
Maine Juice Co. owners Tim and Michelle Nickerson cold-press their juices and they don’t pasteurize, both to protect fresh-fruit flavor and to preserve nutrients.