Spiked melon balls with a little basil make an elegant dessert.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood, Recipes
The Maine Ingredient: Celebrate September’s bounty with versatile frittata
Pickled beets make a nice accompaniment.
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Posted inFood
Here’s a hot one: Krispy Kreme is opening three stores in Maine
Doughnut lovers with fond memories of the company’s glazed treats will soon be able to inhale them by the dozen.
Posted inFood, Green plate special, Recipes, Source
Which Maine heritage apples work best in your favorite recipes?
Start with personal taste, then consider some expert advice about how apple varieties perform in various dishes.
Posted inFood, Recipes
Pasta salad goes everywhere without losing any appeal
Vegetables that won’t get soggy and a zesty dressing go into a favorite that endures.
Posted inCookbook Reviews, Food, Recipes
‘The Modern Preserver’ gets creative with canning
Kylee Newton invites cooks to play with flavor combinations that draw inspiration from around the world.
Posted inFood, Recipes
With tomatoes at their best, think beyond the BLT
And it’s OK to get a little messy while celebrating the peak time for tomato sandwiches.
Posted inFood, Vegan Kitchen
For plant-eaters, lots to discover and devour at Common Ground
Besides talks and demonstrations, including cooking tricks like mushroom reduction, there are more veg-friendly food offerings than at most fairs.
Posted inFood
USM ready to get students started in Maine’s food scene
The university hopes its food studies program will help bring the state’s fragmented food system together, train the workforce and bring in some much-needed tuition revenue.
Posted inFood, Recipes
Bread and Butter: Joys and sorrows of the staff revolving door
Mike Wiley of Eventide Oyster, et. al, enjoys the privilege of working with dedicated, talented cooks, and gets used to losing them.