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PublishedFebruary 15, 2017
Bread and Butter: Crafting a wine list is more complicated than you may think
"When I gave my first draft to a friend to review, I felt as if I were handing off my first novel," Lolita wine director Stella Hernandez says.
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PublishedFebruary 15, 2017
These bars give lemon lovers a chocolate twist
Citrus and cocoa combine for a flavor extravaganza.
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PublishedFebruary 15, 2017
‘Fresh Fish’ is just the seafood guide a flatlander needed
A native New Englander's book helps cooks of any experience serve delectable dishes.
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PublishedFebruary 15, 2017
To fight sickness or even a broken heart, a soothing stew works wonders
Lamb and vegetables in a slow braise win praise.
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PublishedFebruary 15, 2017
Updated ‘China Study’ has clear prescription for plants, not pills
The hardcover edition of "The China Study" has gone through 21 print runs, and the paperback has been printed 45 times.
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PublishedFebruary 14, 2017
Chef David Levi’s Italian restaurant reopens as Trattoria Fanny
Formerly known as Rossobianco, the new restaurant will serve more casual, affordable fare in larger portions.
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PublishedFebruary 12, 2017
FoodCorps is doing its part to get kids to eat their vegetables
Beet salad, quinoa and hummus are replacing pizza on the school lunch trays in Maine as the organization works to change students' eating habits.
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PublishedFebruary 12, 2017
Farmers, cooks and food pros learn how to make masa from Maine-grown flint corn
Can you say nixtamalization? It's the process that makes the corn more healthful.
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PublishedFebruary 12, 2017
Dine Out Maine: Schulte & Herr’s homey German food is a home run
The 24-seat West Bayside dining room is still thriving – despite not having a liquor license.
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PublishedFebruary 8, 2017
Recipe: Southern Greek-style chicken and rice pilaf
Be liberal with tomato paste for a stronger flavor.
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