Food & Dining - Centralmaine.com

Chef/author Barton Seaver takes deep dive into seafood, from A to almost Z

His seventh book, “American Seafood,” offers facts about myriad fish, recipes and his opinion about the finest kind of lobster.

by SARA MOULTON Associated Press December 13, 2017December 12, 2017

High-quality bittersweet chocolate is essential to this recipe. Beware that chopping it will take awhile.

by Brooke Dojny December 13, 2017December 12, 2017

Skinless, boneless breasts in the freezer are like money in the bank.

by CAROL COULTAS Staff Writer December 13, 2017December 12, 2017

The cookbook ‘oozes with Old World charm,’ and the photos alone are fun to pore over.

by TOM SIETSEMA The Washington Post December 12, 2017December 12, 2017

Some of the presumed negatives of casual chains are part of their appeal, beginning with no surprises.

by Tim Carman The Washington Post December 7, 2017February 20, 2018

Critics say ending the Labor Department’s practice of treating gratuities as the property of workers would be stealing workers’ wages.

by Travis M. Andrews The Washington Post December 6, 2017December 6, 2017

The new roastery is the first non-U.S. location of a new series of splashy shops designed to offer a more ‘immersive’ experience for coffee lovers.

by KATIE WORKMAN Associated Press December 6, 2017December 5, 2017

There’s more to the feast than the impressive roasts, potatoes and pies. And this side comes together in 20 minutes.

by Bryan Flewelling December 6, 2017December 5, 2017

In this unpredictable kind of blend, various varietals ferment together and form interesting combinations.

by By The Culinary Institute of America December 6, 2017December 5, 2017

Cup of Kindness, anyone?