Two mouthwatering appetizers that adapt well to freezing before using are delectable gougères and spiced cashews.
Food
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘New England Pie: History Under a Crust’
Like the colonists, pie came to these shores from England and thrived.
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Posted inAppel on Wine, Food
Dry sherry tradition from Spain will surprise you
Pedro ximénez wines that are not sweet illustrate how narrow sets of experiences form our pictures of reality.
Posted inFood
Gorham Adult Education: Sustenance and sound advice in a ‘Comforting Foods’ class
Veteran instructor JoAnn Wood says ‘cooking is a soul-satisfying experience.’
Posted inFood
Stone Turtle Baking & Cooking School in Lyman: Get your hands on some (bread) dough
Classes include Bread 101 for people who want to learn the basics, and instruction in breakfast breads, artisan breads and holiday breads.
Posted inFood
Stonewall Kitchen in York: A lesson in charm – and Italian food
The Tuscan Mamas’ appetite for life wows a sell-out audience.
Posted inFood, Recipes
University of Maine Cooperative Extension in Falmouth: Students get pragmatic lessons
A Cumberland County class on savory pies has many takeaways for the home kitchen.
Posted inFood
25 things restaurant chefs never tell you
On the list: Don’t order fish on a Monday, and they hate New Year’s Eve.
Posted inFood, Maine, News
Velveteen Habit puts its stamp on food scene, but aftertaste of famous predecessor lingers
The successor to the storied Ogunquit restaurant Arrows finds telling a new story and understanding customers are key.
Posted inFood, Green plate special, Recipes, Source
Looking for green gift ideas?
Here are some cooking tools for the sustainable kitchen. And a raspberry thumbprint recipe to sustain you on cold winter days.