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PublishedFebruary 15, 2017
To fight sickness or even a broken heart, a soothing stew works wonders
Lamb and vegetables in a slow braise win praise.
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PublishedFebruary 15, 2017
Updated ‘China Study’ has clear prescription for plants, not pills
The hardcover edition of "The China Study" has gone through 21 print runs, and the paperback has been printed 45 times.
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PublishedFebruary 14, 2017
Chef David Levi’s Italian restaurant reopens as Trattoria Fanny
Formerly known as Rossobianco, the new restaurant will serve more casual, affordable fare in larger portions.
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PublishedFebruary 12, 2017
FoodCorps is doing its part to get kids to eat their vegetables
Beet salad, quinoa and hummus are replacing pizza on the school lunch trays in Maine as the organization works to change students' eating habits.
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PublishedFebruary 12, 2017
Farmers, cooks and food pros learn how to make masa from Maine-grown flint corn
Can you say nixtamalization? It's the process that makes the corn more healthful.
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PublishedFebruary 12, 2017
Dine Out Maine: Schulte & Herr’s homey German food is a home run
The 24-seat West Bayside dining room is still thriving – despite not having a liquor license.
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PublishedFebruary 8, 2017
Recipe: Southern Greek-style chicken and rice pilaf
Be liberal with tomato paste for a stronger flavor.
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PublishedFebruary 8, 2017
Recipe: Avgolemono soup (egg-lemon)
If the egg did not curdle, you have succeeded in making this soup!
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PublishedFebruary 8, 2017
Bread and Butter: At Lolita in Portland, wine is a conversation, not a monologue
The idea, the wine director says, is not to show off what she knows but to help you figure out what you like.
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PublishedFebruary 8, 2017
A bowl of Greek Revival: Portland family’s egg-lemon soup recipe a culinary heirloom
Avgolemono and a chicken pilaf dish are favorites that have been handed down for generations.
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