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PublishedJune 21, 2020
Dine In Maine: Dinner Plus One explores restaurant-grocer hybrids, beginning at Local 188
Order a prepared meal for one night and pick up the ingredients for a second for the next.
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PublishedJune 21, 2020
Our dads and granddads were an undemanding lot at the table
As an entire generation of fathers and grandfathers leaves us, we remember the food they loved (American chop suey, pup-gullion, biscuits) and the experiences that shaped their palates.
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PublishedJune 21, 2020
Green Plate Special: Eat more lobster — this is the kind of ask we really like
The lobster industry has been hit hard this year. Here's a recipe to help you do your bit to help them.
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PublishedJune 7, 2020
Homefront: Even in times of stress, a cookie can help
And if you're trying to use up a stray box of almond paste uncovered in your pantry, so much the better.
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PublishedJune 7, 2020
Cook like a Mainah with three new Maine cookbooks
Go beyond, way beyond, lobster rolls, bean hole beans and blueberry pie, but yeah, those too.
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PublishedMay 31, 2020
Green Plate Special: Can reusable shopping bags really transmit the coronavirus?
Or is spreading that fear the work of the plastics industry and climate change skeptics?
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PublishedMay 31, 2020
One sweet journey back in time
Inspired by recipes from vintage cookbooks in Bowdoin College's special collection, ice cream maker Lauren Guptill churns out interesting, old-fangled flavors.
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PublishedMay 24, 2020
Green Plate Special: Local food has filled gaps in supply chains disrupted by the pandemic
Experts urge customers not to abandon local producers in favor of cheap, supermarket food once the shutdown ends.
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PublishedMay 17, 2020
Homefront: Blueberry Pie
A treasure trove of last year's wild Maine blueberries is put to good use during the pandemic.
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PublishedMay 17, 2020
Green Plate Special: Put a little spring in your soup pot
Brighten up root vegetables to stretch soup into another season.
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