Food

charcuterie

The Cure

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.

Flounder Recipe

Flatfish Feast

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.

Fiddleheads

Learn the Fern

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.

Douglas Merriam's sauteed fiddleheads recipe

Foraging Around

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.

A shareable meal of lamb meatball curry, palak paneer, and butternut-squash and beetroot curries.

Serendib

A husband-and-wife team spices up the Ellsworth restaurant scene with their lip-tingling Sri Lankan cooking.