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PublishedJanuary 27, 2017
Another Public Market House food vendor closing
Granny's Burritos, a downtown Portland mainstay since 1995, will close Sunday or Monday.
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PublishedJanuary 25, 2017
Two Kittery restaurants join ‘sanctuary’ movement to protect immigrant workers
Though owner Michael Landgarten hires workers who have visas, he believes there is 'considerable fear' about deportations in an industry that relies on immigrant workers.
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PublishedJanuary 25, 2017
Writer stumbles on 2 packed recipe boxes at yard sale, embarks on culinary time travel
Press Herald Staff Writer Gillian Graham cooks dishes from the trove, wondering whom they belonged to and when.
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PublishedJanuary 25, 2017
‘Soups: Quick and Easy Soups for Every Season’ offers recipes ideal for one person
A picture accompanies each soup recipe, all calling for only a handful of ingredients.
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PublishedJanuary 25, 2017
Embrace the pomelo – resembling a grapefruit on steroids – for a prosperous new year
The Year of the Rooster is a good time to get to know the largest member of the citrus family.
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PublishedJanuary 25, 2017
The Maine Ingredient: Regional hot sandwiches will warm you up on a chilly night
Philly cheese steaks have surged in popularity, while the Kentucky open-face sandwich keeps a lower profile.
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PublishedJanuary 25, 2017
Cauliflower offers healthy, versatile alternative to white rice
Sauteing or roasting the vegetable helps its natural sugars caramelize, bringing forth its flavor.
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PublishedJanuary 25, 2017
You can conquer macarons with a dose of patience
Let's be clear: These are the French macarons with one 'o' and pronounced 'mac-ah-RON.'
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PublishedJanuary 25, 2017
Got Alaskan King Crab legs? Run with ’em
They're best dunked in butter, of course, but don't forget to hold on to the shells for a bisque or a stock.
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PublishedJanuary 25, 2017
Lightly dressed baby greens can dress up any steak
The filet is the star of this plate, which requires few ingredients and easy preparation.
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