Winners receive wooden bowls made by artisan Jeff Raymond from an old maple that once graced the yard of columnist Christine Burns Rudalevige.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, News
Bangor festival celebrates beer with bacon
The Bangor Beer Festival has added a “bacon bar” to its June 17 event.
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Posted inFood & Dining, News
New food festival coming to Thompson’s Point in June
The event in aimed at food lovers and entrepreneurs.
Posted inFood & Dining
Recipe: Black bean-cricket chili
Reprinted with permission from Entomo Farms. Makes 8-10 servings 2 tablespoons butter ½ onion, diced 4 garlic cloves, minced 4 celery stalks, diced 1 large green pepper, diced 1 large yellow or red pepper, diced 2 teaspoons ground cumin 3 tablespoons chili powder 2 (28-ounce) cans unsalted diced tomatoes, rinsed 2 (19-ounce) cans black beans, […]
Posted inFood & Dining, Recipes
Gratin ‘side dish’ may make you forget the roast entirely
Here you don’t have to worry about shaping, as you would with gnocchi.
Posted inFood & Dining, Recipes
Chicken with olives is fit for Passover or any chilly spring night
The richly flavored dish can be doubled to feed a crowd.
Posted inFood & Dining, Recipes
The Maine Ingredient: Impress Easter guests with parade of spiral-sliced ham, scalloped taters
Lamb is good, too, but ham is worry-free.
Posted inCookbook Reviews, Food & Dining, Recipes
‘What Good Cooks Know’ lacks whimsy, but makes up for it with evidence-based rules
A highly detailed handbook from the editors of America’s Test Kitchen delivers a wealth of information on cooking techniques, utensils and ingredients, plus a few classic recipes.
Posted inFood & Dining, Recipes
Attention, America: Dorie Greenspan’s bringing back the quiche
Go the extra step and partially bake the crust before filling it for extra crispiness.
Posted inFood & Dining
Recipe: Deep-fried tarantula spider
Reprinted with permission from “The Eat-A-Bug Cookbook” by David George Gordon. Makes 4 servings 2 cups canola or vegetable oil 2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed 1 cup tempura batter (see recipe) 1 teaspoon smoked paprika In a deep saucepan or deep-fat fryer, heat the oil to 350 degrees F. […]