Food & Dining - Centralmaine.com

You can conquer macarons with a dose of patience

Let’s be clear: These are the French macarons with one ‘o’ and pronounced ‘mac-ah-RON.’

by SARA MOULTON January 25, 2017February 10, 2017

Sauteing or roasting the vegetable helps its natural sugars caramelize, bringing forth its flavor.

by Brooke Dojny January 25, 2017May 30, 2017

Philly cheese steaks have surged in popularity, while the Kentucky open-face sandwich keeps a lower profile.

by By Jim Becker January 25, 2017February 10, 2017

The Year of the Rooster is a good time to get to know the largest member of the citrus family.

A picture accompanies each soup recipe, all calling for only a handful of ingredients.

Press Herald Staff Writer Gillian Graham cooks dishes from the trove, wondering whom they belonged to and when.

by Andrew Ross January 22, 2017February 10, 2017

Worth the very long wait, the Portland restaurant gets 4 1/2 stars from our reviewer.

by Christine Burns Rudalevige January 22, 2017February 10, 2017

Slaughterhouses and meat-cutters, however, are.

Employees of Cooke Aquaculture in Eastport selected farm-raised fish and shipped it to Washington.

by Linda Gassenheimer January 18, 2017February 10, 2017

Fresh parsley can liven up a wheat spaghetti side dish, while a proper sauce goes a long way with a fillet.