‘Tasting Hygge’ tries to help you slow down and enjoy

Pair it with a warm cup of tea or kale gratin, in hand.

New book explains ‘Why You Eat What You Eat’

Writer and neuroscientist Rachel Herz details how the brain, emotions and environment affect what we consume.

Culinary talent from New York lured by Portland’s shorter commutes, slower pace

Restaurateurs, chefs and bartenders describe the transition from the city that never sleeps to a sleepy coastal Maine city.

Awaiting word about outbreak, Maine stores and restaurants still selling romaine lettuce

Portland restaurant owners say they are waiting to learn from the CDC whether there is a link between romaine and a recent outbreak of E. coli in 13 states and Canada.

How to choose the best Maine brewfests

Chickpea, Chard and Butternut Squash Soup

For this recipe, you can always substitute heartier local kale or spinach.

Biddeford bookstore specializing in food and drink will focus solely on the rare

Rabelais, the rare books store in Biddeford, will stop selling new and recent used books and materials and will be open by appointment only in 2018.

Beans with crunch on top make a modest dish worth bragging about

A bean gratin is quite satisfying for something so simple.

In ‘Fress: Bold Flavors from a Jewish Kitchen,’ author deploys exotic tastes, unusual combinations

Plenty of the recipes come together quickly and are explained clearly for the novice cook.

In 2017, people from all walks of life showed popularity of vegan eating

The lifestyle was at the forefront of many events, and in celebrity and office culture.