Through restaurant dinners and potluck parties, V for All and Plant IQ encourage chefs to expand plant-based choices and promote that diet’s health benefits.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Cooking: How to Make Food for Your Friends, Your Family and Yourself’ and ‘You’re the Chef’
A complementary set of books teaches kids both kitchen sense and individual recipes.
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Posted inFood, Recipes
Marinated scallops wrapped in prosciutto great for grilled kebabs
It’s best to use the largest day boat scallops you can find.
Posted inFood, Recipes
Ramen (the real thing) relies on a rich broth
You can make a quick version, or not, and among the great things to add is kelp from Maine.
Posted inFood, Recipes
Paneer turns grilled cheese into a spicy, veggie entree
An Indian marinade gives the cheese an enticing flavor.
Posted inCookbook Reviews, Food, Recipes
Cookbook Review: A promising second chance for cast iron
Baked Brie with Honeyed Apricots a convincing introduction to life with cast iron.
Posted inAppel on Wine, Food
Top 5 whites to throw in red-wine bigots’ faces
Yes, there are more bad white wines than bad red, but some interesting whites should not be missed.
Posted inFood, Recipes
Maine Ingredient: A decadent dinner, made on the grill, is a meaty tribute to Dad
Steaks with Gorgonzola-garlic butter and stuffed baked potatoes should make Father’s Day special.
Posted inCookbook Reviews, Food
‘Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More,’ by Sarah Owens
A horticulturist shares how she healed herself with sourdough recipes using unusual herbs, flowers and weeds.
Posted inFood, Recipes
Pear and chocolate crumble is practically guilt-free
It satisfies a family’s dessert tastes without loading them up with sugar and other bad things.