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PublishedDecember 16, 2015
Vintage mincemeat recipe connects retired clergyman to his English roots
For 50 years, Kit Sherrill of Southport Island has made and shared mincemeat
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PublishedDecember 2, 2015
Gorham Adult Education: Sustenance and sound advice in a ‘Comforting Foods’ class
Veteran instructor JoAnn Wood says ‘cooking is a soul-satisfying experience.’
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PublishedMay 20, 2015
At Evo, modern design and cooking methods meet an ancient cuisine
The latest restaurant from The Prentice Group focuses on food of the eastern Mediterranean
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PublishedMay 4, 2015
No James Beard Awards for Maine restaurant and chef nominees
Held for the first time in Chicago, the 25th-annual gala event honored the nation’s top talent.
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PublishedApril 22, 2015
Teens in transition learn joy of cooking healthfully with Cooking Matters
Kids from Portland’s Learning Works school get hands-on practice in eating well on a budget.
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PublishedApril 8, 2015
The Velveteen Habit opens in former Arrows space
The new owners say they have created a ‘very different restaurant’ while respecting the property’s storied past.
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PublishedMarch 24, 2015
Five Maine chefs and restaurants claim spots in James Beard Award finals
Categories include Rising Star Chef of the Year, Best New Restaurant, and Best Chef: Northeast.
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PublishedDecember 6, 2014
American, South African hostages killed in Yemen
Defense Secretary Chuck Hagel: Photojournalist Luke Somers and teacher Pierre Korkie ‘were murdered by the AQAP terrorists’ during a rescue operation.
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PublishedJune 14, 2014
Newly minted Maine chef spreads word on sustainable seafood
Barton Seaver, who is also a cookbook author and National Geographic Fellow, is putting down roots and wants to ‘be a good neighbor.’
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PublishedMay 11, 2014
Farmers market vs. supermarket
We cooked the same meal with ingredients from each. What we found may surprise you.
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