Food & Dining - Centralmaine.com

The Maine Ingredient: Regional hot sandwiches will warm you up on a chilly night

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 Special to the Press Herald 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.

by Staff report January 20, 2017February 10, 2017

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

by Linda Gassenheimer Tribune News Service 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.

by The Culinary Institute of America January 18, 2017February 10, 2017

The dish is perfect if you’re hosting friends and family for the big game.

by KATIE WORKMAN Associated Press January 18, 2017February 10, 2017

The new year is a great time to try it out. Like other foods in Chinese culture, the vegetable holds hopeful symbolism.