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PublishedOctober 12, 2016
‘War’ cake goes without, but you won’t notice a difference
The way the cake goes together seems odd until you grasp the thinking behind it.
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PublishedOctober 12, 2016
Soft to the core: That’s how we like them (baked) apples
The filling – made, basically, from anything you want – is a combination of sweet and tart.
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PublishedOctober 12, 2016
Even a newbie to Indian cooking can find success with ‘Mr. Todiwala’s Spice Box: 120 Recipes from Just Ten Spices’
The British chef and restaurateur marries the flavors of India and the West.
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PublishedOctober 12, 2016
‘It would be the end of my career’ – Maine chefs on the dishes they can’t ditch
One customer started a 'Save the Duck Slider' website, others threaten never to come back if their favorites aren't on the menu.
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PublishedOctober 11, 2016
Chef Cara Stadler plans a new restaurant in downtown Portland
Lio, which will focus on wine as much as food, is scheduled to open next summer.
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PublishedOctober 11, 2016
Cheese festival features 20 cheesemakers, plus music
The event also features chef demos and Q&A sessions with cheesemakers.
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PublishedOctober 11, 2016
Wine in the City tasting brings together 14 wineries
The Portland tasting will include wines, meads, ciders, beer and spirits.
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PublishedOctober 11, 2016
Latte art contest to benefit East Bayside mural project
The Oct. 20 event raises money for the East Bayside Community Mosaic Mural Project.
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PublishedOctober 5, 2016
Bread and Butter: Music hath the charm to soothe the frenzied cook
At three Portland restaurants, a longstanding Saturday afternoon musical tradition helps the kitchen staff get ready for frenetic work nights.
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PublishedOctober 5, 2016
The Maine Ingredient: During food’s ‘shoulder season,’ take advantage of the last of summer’s flavors
A recipe for tuna steaks with peach-red onion salsa suits the moment to a T.
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