Baking the fish at a low temperature gives it a tender texture.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Vegan Kitchen
Plentiful plant-eating choices in a crowded field of cookbooks
Publishers say semi-vegetarians or ‘veganish’ eaters are driving the trend.
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Posted inFood, Recipes
If potluck is a competition, here are ways to clinch the win
Creativity, appearance and big flavors will help assure what you bring to the party will be a favorite.
Posted inFood, Recipes
The Maine Ingredient: From pizza to pesto to jewelry, garlic scapes are versatile and tasty
Look for them at your local farmers market.
Posted inAppel on Wine, Food
Scheurebe is relatively rare, certainly in Maine, but worth getting to know
This kin to riesling is “exuberantly aromatic,” “lusty” and fun.
Posted inCookbook Reviews, Food, Recipes
Tess Ward’s ‘The Naked Cookbook’ is haphazardly organized but worth a look
The recipes are quite eye-catching even if the book is a bit of a mess.
Posted inFood, Restaurant reviews
Dine Out Maine: Zapoteca in Portland gets some things very right
Others, say the overcooked chicken mole, need a little retooling.
Posted inGreen plate special, Recipes, Source
For summer baking, let your grill take the cake
Keep your kitchen, and yourself, cooler without having to use more electricity.
Posted inChop-Chop, Food, Recipes
Barton Seaver dives deeper into sustainable seafood
With the publication of his sixth book in as many years, we ask the sustainable seafood expert and Maine resident what fuels his productivity.
Posted inFood, Recipes
Marinating salmon in juice makes a delicious difference
Pineapple juice is one chef’s secret before grilling the fish.