When you need a quick snack, simple supper or even party food, little beats the unfussy elegance of world-class fish straight from the tin.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inBusiness, Food & Dining
The Wrap: Maine cheese wins big, and Erin French guest stars on new Ina Garten show
Seaweed-lined cheese from Lakin’s Gorges Cheese in Waldoboro topped major competitors in its category at the curd-world Oscars, Erin French appears on a new Food Network show, and HB Provisions in Kennebunk goes on the market for $3.8 million.
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Posted inFood & Dining
Quarantine Kitchen finds a recipe for success in homey comfort food and kind words
The feel-good Facebook group that a Maine chef started in March 2020 so the online community could share pantry-food dishes and recipes during the pandemic is still cooking on all burners.
Posted inFood & Dining, Local & State, News
James Beard finalists announced, Maine chefs dominate Northeast category
While three Portland chefs earned regional nominations, restaurant Leeward and baker Atsuko Fujimoto are finalists in major national categories.
Posted inBooks, Food & Dining
New England’s first nature guidebook turns 350
Written by an Englishman living in Maine, the rare book identifies the region’s native plants and animals and offers natural remedies galore.
Posted inBusiness, Food & Dining
The Wrap: Italian seafood coming to Kennebunk, a new vegan-friendly brunch menu in Portland
An Italian osteria in Washington D.C. expands to Kennebunk this spring, vegan brunch launches at Bird & Co., plus restaurant reopenings and expansions in Portland.
Posted inFood & Dining, Things to Do
Maine Restaurant Week pairs eager diners with empty tables
As the food service industry weathers its second pandemic winter, Maine Restaurant Week’s mission to boost business is more relevant than ever.
Posted inBusiness, Food & Dining
As more breweries open their own kitchens, tasting rooms are getting tastier
To stay competitive and keep customers happy, more Maine breweries are offering full menus of food made in-house.
Posted inBusiness, Food & Dining
The Wrap: Monkfish stew raises money, Belleville to reopen
Maine fishermen help fight hunger with monkfish stew, Maine Business School suggests best practices for artisanal food marketing, and a Munjoy Hill bakery is back in business.
Posted inBusiness, Food & Dining
The Wrap: New restaurants and food shops, fundraisers, Ninety Nine reasons to love Maine spuds
New restaurants to open in Biddeford and Portland, a happy hour to help fire victims, and Ninety Nine restaurants in New England to serve Maine potatoes exclusively.