Kate Shaffer’s newest cookbook also serves as a guidebook.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Maine Gardener
This season, try renewing your old strawberry bed
The potential pay-off? Strawberries squared. Boy oh boy oh boy!
advertisement
Posted inBusiness, Food & Dining, Vegan Kitchen
Vegan food continues to flourish in Maine
There’s a bounty of doughnuts, dog treats, mac and cheese and much more – just about everything gets the vegan treatment.
Posted inFood & Dining, Maine Gardener
Grow: Lettuce – again and again
Using a process called succession planting, lettuce can be planted several times during a growing season.
Posted inBusiness, Food & Dining, Local & State
Lobster lovers feeling the pinch of high prices
Lobster is pricey this season due to a limited supply, high demand and the reopening of the economy as the nation moves past the COVID-19 pandemic.
Posted inBusiness, Food & Dining, Local & State, News
Sushi and beer partnership coming to Freeport
Mr. Tuna and GoodFire Brewing have teamed up to buy the Route 1 building that previously housed El Jefe and Conundrum.
Posted inFood & Dining, Things to Do
Bar Guide: Q&A with New York cocktail columnist Robert Simonson, en route to Maine
He’ll be at Hunt & Alpine on Thursday to promote his book, ‘Mezcal and Tequila Cocktails,’ before traveling through the state.
Posted inFood & Dining, Things to Do
Eat & Run: Pick your own combo of Jamaican flavors at the Public Market
Get jerk chicken or pork, oxtail or curry patties and choose from sides like plantains and beans and rice at Yardie Ting.
Posted inFood & Dining, Maine Gardener
Grow: Eggplant
I never ate eggplant growing up. I think it was simply my family’s preferences. I have since grown it successfully, but not every year. Eggplants like warm weather. It takes soil temperatures close to 80 degrees for the seeds to germinate, which doesn’t happen much in Maine. So unless you started your seedlings on a […]
Posted inFood & Dining, Green plate special, Recipes
The Halibut Project at Chaval restaurant brings mouth-to-tail-fin eating to diners
For the length of local halibut season, chef de cuisine Kirby Sholl is featuring halibut on the menu from head to rib to ‘wing.’