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PublishedJune 14, 2019
What’s so bad about processed foods? Scientists offer clues
Three new studies back up the common advice to limit processed foods and offer some clues on why.
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PublishedJune 14, 2019
King Arthur Flour recalls flour because of E. coli risk
The wheat used to make the flour has been linked to an ongoing outbreak of E. coli infections.
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PublishedJune 13, 2019
The Wrap: Al fresco dining, second locations and cider on tap
And this month, Otto celebrates 10 years and 10 towns.
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PublishedJune 9, 2019
Supersize your falafel into a burger
If you like falafel, you'll love this falafel burger. (Does everything taste better if you call it a burger?)
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PublishedJune 9, 2019
‘Prep-Ahead Breakfasts & Lunches’ guides a meal prep newbie
Alea Milham's cookbook includes helpful instructions on storing and reheating every dish.
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PublishedJune 9, 2019
To brighten scallops, why not try a sugar snap pea slaw?
Sliced snap peas, juicy English cucumbers and peppery radishes get together for a fresh, crunchy accompaniment to seared sea scallops.
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PublishedJune 5, 2019
Chef of one of world’s top-rated restaurants will serve it up in Down East Maine
Summers in Maine inspired Ryan McCaskey's Acadia in Chicago. Now, Stonington is getting Acadia House Provisions.
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PublishedJune 2, 2019
Learning to love lovage
Though it was a cure-all in ancient Rome and Greece, Americans today rarely use lovage. It is strong but tasty and has many excellent uses in the kitchen.
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PublishedJune 2, 2019
Portland Wine Week returns in mid-June with tastings, dinners and seminars
This year, the emphasis will be on women in the wine industry, locally and farther afield.
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PublishedJune 2, 2019
Rhubarb lovers unite! (And everyone else can eat dirt)
As a wise food writer once said, 'In my world there is no such thing as too much rhubarb!'
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