Autumn brings a pastoral luster to the coastal mountains of the midcoast.
The Maine coast has always been at the center of a vortex of fog during the summer, but not this year.
Erin French's sweet clam chowder is “a quintessentially Maine recipe," Mills says.
A by-the-numbers look at craft beer and Maine-grown grains.
The Harbor Cafe chef adds mirepoix and dashi for a full-flavored chowder.
Shopkeeper Eric McIntyre’s handmade brooms are designed to be displayed and used.
Each month, Down East editors select our favorite response to “Where in Maine?” Here is our favorite letter from October’s photo.
On the heels of a pioneering project, alternative energy may hold promise for Maine's marine industry.
By adding a bit of natural flavoring to its rhubarb wine, Portland’s Eighteen Twenty Wines says it can approximate familiar wine styles.
The Chopped champion pairs classic techniques with flavor-bomb ingredients to create his fish chowder.
Each month, Down East editors select our favorite response to “Where in Maine?” Here is our favorite letter from August's photo.
The seaweed evangelist wants to build up Maine’s seaweed economy, one sip at a time.