The trick is to layer the flavors to let each element shine.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Overnight oatmeal pudding makes a healthy breakfast easier
Customized with nuts, fresh or frozen fruit, applesauce or almond butter, it’s a morning meal that will stick with you.
Shrinking the waste of food packaging begins with baby steps
Plus a recipe for Homemade Cinnamon and Brown Sugar Instant Oatmeal.
Dine out Maine: Blue Spoon embodies all that’s right about a neighborhood bistro
It’s intimate and comfortable with filling and appealing food.
The Maine Ingredient: Sausage quickly satisfies urge to add spice to life
Cases in point: a simple but delicious potato and sausage skillet dinner and a sausage-lentil soup.
Cookbook review: For lasting warmth, roasting helps
In this season of bitter cold, ‘Roasting: Favorite Recipes & Essential Tips for Chicken, Beef, Veggies & More’ by the editors and contributors of Fine Cooking provides some tasty relief.
During Maine Restaurant Week, vegetarians and vegans will find plenty to like
From four-cheese polenta with wild mushrooms and roasted carrots to a tofu kabob with eggplant and sumac vinaigrette, the options are many and diverse.
Stock up for beans and grains recipes that can go meatless for Lent
These relatively inexpensive building blocks generate dozens of highly nutritious opportunities full of lean protein and fiber.
Tagine becomes essential cookware for kitchen – or desert isle
A Brunswick cook discovers she can use the North African import to make almost anything.
Signature Dish: For Mumbai native, now in Boothbay, lamb biryani is a taste of home
The layered flavors of Cherie Scott’s Indian dish remind her of the love her mother showed for her family in the kitchen.