Tanuja Desai Hidier’s mother taught her to cook during the pandemic.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Maine Gardener
Move over, roses. Here’s what you should plant for a fragrant garden
Herbs, lilies and lilacs are among the options.
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Posted inFood & Dining, Maine Gardener
When posting pictures of your yard, beware of plant shamers
Non-native plants and patches of grass can have a place at your home, no matter what the internet trolls say.
Posted inRecipes
Home Plates: For this Shapleigh woman, a farm stand customer’s rhubarb cake recipe became a rite of spring
Rebecca Tuttle has loved rhubarb since she was a kid but was first introduced to it in cake form as a young adult.
Posted inFood & Dining
From birria to lobster, our tacos can teach us a lesson
The variety of tacos available in Greater Portland speaks to the evolution of the Mexican dish. One professor teaches a whole course on it.
Posted inBusiness, Food & Dining, Local & State
USDA to continue classifying potato as a vegetable, not a grain
The decision comes amid updates to U.S. dietary guidelines that generated pushback from Maine lawmakers.
Posted inFood & Dining
Atsuko Fujimoto became a baker out of boredom. She might be the best in the country.
The owner of Norimoto Bakery in Portland’s Deering Center came to her craft later in life and with little forethought. Now, she’s up for a James Beard Award for the third time.
Posted inFood & Dining, Vegan Kitchen
Maine schools look to add more plant-based options to their cafeterias
Nutrition directors from several districts attended a training held by the state in February with an eye to adding more vegan and vegetarian lunch dishes this fall.
Posted inFood & Dining, Maine Gardener
Short on yard space? There are plenty of vegetables you can grow in pots
Tomatoes, potatoes and peppers are among them.
Posted inFood & Dining, Recipes
When condiments took over their tiny Portland apartment, this chicken dish came to the rescue
Chicken Vinegar Bread started as a way to use up a jar of hot cherry peppers but has become a staple for Rachel Getz and her partner.