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PublishedOctober 28, 2018
Dine Out Maine: Dunstan Tap & Table in Scarborough offers an accomplished take on a familiar menu
Don’t leave the stylish new pub without trying the Reuben.
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PublishedOctober 28, 2018
Pâté – ‘a delicious requirement for sustainable meat consumption’
Granted, not everybody likes liver, but here’s an easy way to prepare it for those who savor a schmear on good bread.
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PublishedOctober 28, 2018
Get busy talking business succession at USM
Learn how Maine’s food-based businesses can be sold to employees, family or other buyers.
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PublishedOctober 25, 2018
Augusta councilors, farmer relish food sovereignty proposal
Food producers could sell directly to their customers without state regulation if the council adopts the proposal.
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PublishedOctober 24, 2018
Dunkin’ takes on Starbucks with improved espresso drinks
Customers will be able to buy upgraded lattes, cappuccinos and other espresso-based beverages at most stores by the holiday season.
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PublishedOctober 24, 2018
Dorcas Reilly, inventor of the green bean casserole, a Thanksgiving favorite, has died at 92
Reilly worked for Campbell’s on and off between the late 1940s and 1988, when she retired as manager of the Campbell’s kitchen.
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PublishedOctober 24, 2018
The key to a tastier butternut squash soup
Starting with seeds and fiber in the cooking liquid brings a fuller flavor.
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PublishedOctober 24, 2018
Vegan Kitchen: Meat and seafood eaters are fickle about love for animals
Lobsters of a different color and escaped cows grab hearts, but economic development that involves killing creatures gets public financing.
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PublishedOctober 24, 2018
In ‘Pure Simple Cooking,’ the ideas are grand and the photos alluring
But for some of the recipes, the devil is in the details.
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PublishedOctober 24, 2018
Real Texas chili is big on meat, but there’s no room for legumes
Tender beef swimming in a pepper-spiced tomato sauce is what true fans desire.
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