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?
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.
Lone Pine Brewing’s Maple Sunday is available this month only.
Modern flair and traditional methods meet in Biddeford to create a flavor bonanza.
The earthiness of sea lettuce and sweetness of honeybush give Emerald Honeybush tea a honey–truffle character, Cup of Sea owner Josh Rogers says.
From lowbrow munchies to local delicacies, they’re the iconic Maine foods that define us.
Often overshadowed by bigger, hipper Rockland — and, more recently, crushed by nonstop roadwork — a coastal town shows signs of a food-and-drink revival.
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.
In downtown Ellsworth, a veteran chef delivers all-occasions eats.
Baharat is dishing up heaps of Middle Eastern cuisine staples in Portland.
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.
At Sunday River, chef Harding Lee Smith takes tried-and-true comfort food to new heights.