From pickles to cake to pasta-like ‘zoodles,’ there are so many good uses for zucchini you may be extremely grateful.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Recipes
With watermelon and basil, peach and prosecco – soup’s on
Fresh ingredients and plenty of seasoning are keys to success when exploring the many varieties of chilled soup.
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Posted inFood, Recipes
The Maine Ingredient: What’s not to like about chowder and biscuits?
This version of chowder highlights the late-summer bounty of summer squash.
Posted inCookbook Reviews, Food, Recipes
‘The Cardamom Trail: Chetna Bakes with Flavours of the East,’ may be a struggle in American kitchens
But if you’re willing, the delicious results are worth the trouble.
Posted inAppel on Wine, Food
Fino and Manzanilla sherry are some of the finest, most beautiful wines in the world
They’re incredibly dry and salty, but they’re worth trying.
Posted inFood, Recipes
For college-bound kid, Mom’s cooking becomes his own
A mother’s attempt to teach her son kitchen self-sufficiency runs into some snags.
Posted inFood, Green plate special, Recipes, Source
Garden herbs that bolt early still have plenty to offer
From flavored oils, to broths, to holiday drinks, there are lots of uses for the stems and flowers.
Posted inFood, Restaurant reviews
Dine Out Maine: Somerset Tap House serves perfectly average fare
It’s kitchen-by-committee inside Portland’s Whole Foods.
Posted inFood, Recipes
Tomatoes are stars of BLT as a chilled soup
It’s a flavorful and cool alternative that includes all the key sandwich ingredients.
Posted inFood, Recipes
Use of old bread in panzanella a gift of good sense from Italy
Combining stale baked goods with fresh summer produce is a tasty way to reduce waste.