Food - Centralmaine.com

Farmers, cooks and food pros learn how to make masa from Maine-grown flint corn

by Christine Burns Rudalevige February 12, 2017

Can you say nixtamalization? It’s the process that makes the corn more healthful.

Beet salad, quinoa and hummus are replacing pizza on the school lunch trays in Maine as the organization works to change students’ eating habits.

Be liberal with tomato paste for a stronger flavor.

If the egg did not curdle, you have succeeded in making this soup!

by Stella Hernandez February 8, 2017February 10, 2017

The idea, the wine director says, is not to show off what she knows but to help you figure out what you like.

by SARA MOULTON Associated Press February 8, 2017February 10, 2017

A home-cooked dinner that’s a bit fancier than usual doesn’t have to be difficult to prepare.

by Ellie Krieger Special to The Washington Post February 8, 2017February 10, 2017

Giving dark chocolate bark with healthy ingredients satisfies more than a sweet tooth.

The recipes range widely, and each comes with a nice photograph.

by Brooke Dojny February 8, 2017May 30, 2017

Besides being versatile and delicious, they’re popular with crowds of any size.

by Deepak Singh February 8, 2017February 10, 2017

One whiff of turmeric and other spices, and the memories come flooding back.