Food & Dining - Centralmaine.com

If you’re going to do citrus, do it with zest

by Cathy Barrow Special to The Washington Post February 10, 2016

There are so many ways to preserve citrus; here are more than a few to get you juiced.

The spiced cordial was a favorite of George Washington’s.

by Christine Burns Rudalevige February 7, 2016February 8, 2016

Cuttings of scallions, celery, lettuce can be sprouted in water for garden planting in spring.

Now in her 80s, Edith McCormick still makes the nut-and-cherry-topped pastry for church gatherings, funerals and hungry neighbors.

by Brooke Dojny January 27, 2016January 27, 2016

You’ll never guess the secret chili ingredient.

The book teaches how to cook better Mexican food – and better food in general.

You know them as vermouth, and maybe you’re also familiar with americano, chinato and amaro.

by Daniel Neman Tribune News Service January 27, 2016

It’s a perfect time to experiment with healthy combinations of salad ingredients.

by George and Linda Smith January 24, 2016January 25, 2016

We found new favorite menu items at Geaghan’s, one of our favorite restaurants

by James H. Schwartz January 24, 2016

The vegetarian food isn’t groundbreaking, but it is mostly satisfying.