Four Maine general stores — all with dine-in seating — that are raising the bar for road food.
Three years after exiting his first Brunswick restaurant, chef Marc Provencher and his Greek gastronomy are back in town.
A “true” lobster bake is a daylong affair that begins with a driftwood fire that takes two to three hours. See how resourceful Mainers have sped up the process, to enjoy an authentic Maine clambake. Plus, a bonus Maine Blueberry Pie recipe!
Lobster rolls anywhere, anytime.
Matthew Secich worked in some of the country’s most gourmet, most stressful kitchens, bouncing discontentedly from one high-profile gig to the next. Now, he makes smoked meats and cheeses in Unity’s Amish community, which he, his wife, and kids joined a few years ago.
Welcome spring with this pappardelle with arugula walnut pesto recipe!
High-tech brewing and creative cooking generate a buzz at Aroostook County’s only brewpub.
In Maine, flounder is plentiful this time of year. For a simple take, just pan-fry our flat, finned friend and add a squeeze of lemon. The delicate fillets taste even better dressed up with capers and parsley, and a side of potatoes and asparagus rounds out a perfect spring meal.
Rooted in the counterculture of the 1970s, Johnny’s Selected Seeds is flourishing with the locavore movement.
Food editor Joe Ricchio wants you to take Dysart’s buttery, flaky crust seriously.
What does a veteran forager know about Maine’s iconic fiddleheads that you don’t? Curl up with Michael Burke’s tale of a tagalong day in the field.
A longtime chronicler of Maine’s farm- and forage-to-table scene, Down East contributing photographer Douglas Merriam left the ‘Learn the Fern’ shoot with a pile of freshly harvested fiddleheads and made this magnificent salad. Get the recipe.