Freekeh, a Middle Eastern ‘green’ wheat, is delicious, healthy and behaves well under pressure.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inAppel on Wine, Food
In the age of the amateur, does wine expertise (or any expertise) matter?
Joe Appel wants to teach you how to think about wine, not merely which bottles to drink.
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Posted inFood, Vegan Kitchen
Maine chefs selling lots of from-scratch veggie burgers, even to ‘meat guys’
‘I’ll have bacon with that,’ some diners request when they’re ordering up a plant-based patty.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Brazilian Barbecue & Beyond’
A shrimp soup is one of many tantalizing recipes that go along with insights about Brazil’s culture.
Posted inFood, Restaurant reviews
Dine out Maine: Little Village Bistro in Wiscasset
At the relatively new restaurant, the chef continues to refine and polish.
Posted inFood, Vegan Kitchen
How a vegan Appalachian Trail record-breaker fueled up
Scott Jurek was known before his feat – and the objections to his Maine finish – for his best-selling book ‘Eat and Run: My Unlikely Journey to Ultramarathon Greatness.’
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Dinner Solved’ by Katie Workman
The 100 recipes this book offers really are ingenious.
Posted inAppel on Wine, Food
Out of a tough Spanish environment, Ribera del Duero reds rise and shine
Vineyards established only a generation ago produce surprisingly distinct and acclaimed wines.
Posted inFood, Recipes
The Maine Ingredient: Feast like Germans do for Oktoberfest
The Bavarian celebration is a great time to enjoy sausages, sauerkraut and cheesy egg noodles, perhaps with a good beer. (Granted, most times are a great time to eat sausages, noodles and sauerkraut and toss off a few beers.)
Posted inFood, Recipes
Maine, N.H. chefs compete – and fraternize – at late-night get-togethers in Kittery
Yes, we compete for customers, one chef said. ‘But we’re also close friends who talk about food constantly, learn from each other regularly, and inspire each other to cook the best food we can.’