Food

Free the Udders!

Free the Udders!

A year-and-a-half ago, Maine’s landmark food-sovereignty law empowered towns to regulate their own dairy/pickle/poultry trade. So how is it changing the way farming communities do business?

Rack IV Saison, New England Sour recipe

New England Sour

New England Distilling founder Ned Wight takes a classic cocktail recipe — the New York Sour — and subs in Saison whiskey for the classic rye, to create yeasty, floral notes.

Sea Party

Sea Party

The earthiness of sea lettuce and sweetness of honeybush give Emerald Honeybush tea a honey–truffle character, Cup of Sea owner Josh Rogers says.

A Thomaston Turnaround?

A Thomaston Turnaround?

Often overshadowed by bigger, hipper Rockland — and, more recently, crushed by nonstop roadwork — a coastal town shows signs of a food-and-drink revival.

Perf-egg-tion

Perf-egg-tion

An egg-and-cheese croissant all too often involves an overdone fried egg and a bland slice of Swiss wedged into a too-chewy pastry. At Portland’s Belleville bakery, the pastry that goes by that name is something else entirely.

Baharat's Middle Eastern food

Going All-In

Baharat is dishing up heaps of Middle Eastern cuisine staples in Portland.

Vichyssoise, made with leek, shallot, and potato

Bisquey Move

One of Maine’s most accomplished chefs ditched his knife set for a camera and wound up creating a visual feast of a book about soups.