The time for Maine-made cheese is now.
Green-thumbed friends gather among vegetable beds for a laid-back meal in a Phippsburg potting shed.
The first greens of a Maine spring make a soup that’s bright, rich, and perfect for still-cool evenings. Just ask Martha Stewart.
It’s yummy smeared on crackers, pan-fried like paneer, and tossed into scrambled eggs just before serving.
If there’s a more versatile potable out there, we’d be mighty surprised.
Cottage pie or shepherd’s pie is great winter comfort food, particularly if you’ve spent the day working outdoors and need respite from the elements. Try Annemarie Ahearn’s recipe.
Brahma Grill is a classic American steakhouse fine-tuned to appeal to a broad clientele. See more from our recent visit.
Chocolate truffles and heart-shaped candies are for amateurs — true romantics know that oysters make the best Valentine’s Day treat.
Chef Eloise Humphrey’s new venture is a freewheeling plunge into modern American cookery.
Oxford House’s ambience hasn’t changed much since the inn opened in 1985, but the cuisine has. Jonathan and Natalie Spak, who bought the place in late 2007, offer contemporary American and Asian-influenced fare.
Its cozy notes of bourbon, chocolate, and toffee warm our bellies on cold, windy evenings.
Why save chocolate mousse for special occasions when it’s so easy to prepare?