Whether in curry, sandwiches, cheesecake or more, the versatile vegetable earns a big role.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Recipes
In America, a love of beef on bread is all over the map
From Buffalo to Los Angeles, regional influences give cities and states their own brands of meaty sandwiches.
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Posted inFood, Recipes
For these 2 reasons, a classic combo endures
After a good coconut soak, red lentils are ready to top your rice.
Posted inChop-Chop, Food, Recipes
For Five Fifty-Five pastry chef Yazmin Saraya, Day of the Dead is an important celebration
The Mexican holiday, celebrated in early November, entices the spirits of the deceased back to Earth with their favorite foods.
Posted inFood
Bread and Butter: Once a year, restaurateurs host purveyors of ingredients
They each donate something for the grand feast – vegetables, fish, beverages, maybe a lamb.
Posted inBusiness, Food, News
Maine restaurant owner to eliminate tipping, raise wages
Cara Stadler says her restaurants in Portland and Brunswick will add an 18 percent surcharge to tabs and pay servers a starting wage of $15-$16 an hour.
Posted inFood, Restaurant reviews
Dine Out Maine: At Foulmouthed Brewing in South Portland, well-crafted sandwiches go with craft beer
A homebrewer and former Hugo’s cook turns to elevated beer food.
Posted inFood
The Maine Ingredient: Let autumn vegetables cozy up to roast chicken
They make a great match, especially with orzo pilaf on the side.
Posted inFood, Recipes
Popcorn warms to flavors of the season
Popping the kernels in a stovetop pot reduces cost and calories.
Posted inFood, Recipes
Accents from around the world turn meatballs trendy
The good old standby doesn’t just swim in tomato sauce anymore.