How do I love thee, brown butter? Let us count the ways

Food

Published
February 12, 2023

How do I love thee, brown butter? Let us count the ways

Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
Published
February 5, 2023

Year-round iced coffee drinkers have their reasons, even in Maine

No matter the temperature, some always like it cold.
Published
February 5, 2023

Try a vegan charcuterie board for your Super Bowl party (and invite Tom Brady)

Follow our suggestions to get it just right.
Published
February 5, 2023

In the depths of winter, a gardener looks for something, anything, to do

It's too early to plant, but not too early to plan.
Published
February 5, 2023

Lemons aren’t (remotely) local. Can you substitute something else?

It's situational, depending on the dish and technique, but sumac, for one, may work.
Published
January 31, 2023

Steeper by the dozen: Avian flu sends egg prices soaring

The disease has driven prices up and supplies down, affecting Maine farms, stores, restaurants and egg lovers in different ways.
Published
January 29, 2023

Too much of a good thing? How to preserve leftover cream

Freeze it. Some tips on how best to do so.
Published
January 29, 2023

With these desserts, you’ll have them begging for rutabagas

And don't forget the parsnip and the beet. These cold-weather root veggies, longtime New England staples, can make excellent sweets.
Published
January 29, 2023

Skip the grow lights. Try a method that’s stood the test of time

A centuries-old gardening method for starting seedlings is finding new life.
Published
January 25, 2023

Lisbon Falls chef Jason LaVerdiere named semifinalist for prestigious James Beard Award

The 38-year old co-owner of Flux is one of 5 semifinalists named in Maine.