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PublishedFebruary 11, 2018
Burdensome rules prompt chefs to shun curing salts
Frustrated by a 2015 crackdown in Portland that banned certain meats, restaurateurs alter menus or buy their products from away.
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PublishedFebruary 11, 2018
This Valentine’s Day, upcycle an old shirt into an apron for those you love
Fear not: You don't need to be a seamstress or tailor to manage it.
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PublishedFebruary 11, 2018
Homegrown: This year, Cupid is handing out Maine-made chocolates
The Valentine's Day treats made at Christopher Hastings in Waterville feature local ingredients.
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PublishedFebruary 11, 2018
Dine Out Maine: At Rose Foods, food worth writing home about
Go to this modern Jewish deli for the latkes. Stay for the house-made bagel with chopped liver.
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PublishedFebruary 8, 2018
How safe is it to eat snow? The fresher the better, says study
Scientists in Romania say don't even wait a day if you must eat snow.
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PublishedFebruary 8, 2018
Hallowell cocktail lounge shares knowledge with series of classes
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PublishedFebruary 7, 2018
Shucking school shows you the right way to open an oyster
Take a lesson from the folks at The Shop, the new oyster bar and store on Washington Avenue in Portland.
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PublishedFebruary 7, 2018
Slow-roasted vegetables make sumptuous sauce for pasta
Basic isn't banal – it's bliss.
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PublishedFebruary 7, 2018
Our reviewer takes three new Instant Pot cookbooks for a test drive
The gadget has taken the home-cooking world by storm, so cookbook writers are racing to rejigger recipes for it.
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PublishedFebruary 7, 2018
Tarragon’s tang shakes up salmon entree
The mix of orange and lemon juices in the vinaigrette provides a nice balance of sweetness and tangyness.
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