The ‘whoa’ factor comes from the topping.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Lifestyle, Recipes
Pizzaiola: How to add pizza flavor to just about anything
Pizzaiola’s distinguishing feature is that it’s usually used as a sauce for meat – and it’s delicious on just about anything.
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Posted inFood, Recipes
Food writer finds the ingredients for inspiration in adopted state
Kathy Gunst of South Berwick has published a new cookbook filled with comforting soups that will keep us all warm this winter.
Posted inChop-Chop, Food, Lifestyle
New captains at the helm of Portland’s Harvest on the Harbor
The new owners of the festival describe what changes they’re making, and why.
Posted inFood, Lifestyle, Recipes
The Maine Ingredient: During food’s ‘shoulder season,’ take advantage of the last of summer’s flavors
A recipe for tuna steaks with peach-red onion salsa suits the moment to a T.
Posted inFood, Recipes
Bread and Butter: Music hath the charm to soothe the frenzied cook
At three Portland restaurants, a longstanding Saturday afternoon musical tradition helps the kitchen staff get ready for frenetic work nights.
Posted inBusiness, Food, News
Top chef from Greenland gets a taste of Maine cooking
Inunnguaq Hegelund also forages and learns about using locally grown foods from Vinland’s David Levi during his visit for the Arctic Council meetings in Portland.
Posted inBusiness, Food
Local chefs serving Arctic-inspired dishes this week
Here are three examples of “Arctic Plates.”
Posted inFood, News
Spat Oyster Cellar opens in Kennebunk
The new restaurant is owned by New York chef Rebecca Charles.
Posted inChop-Chop, Food
Anthony Bourdain discusses food, cooking for kids and his favorite writers
The host of TV’s “Parts Unknown” will do a show in Portland on Oct. 9.