If anyone should know the right way to cook lobster, it’s a Mainer. We’ve rounded up three local recipes for you to try. Limed Lobster and Melon Skewers This recipe comes from Brook Dojny’s “Dishing up Maine: 165 recipes that capture authentic Down East flavors.” Makes about 40 small skewers, about 6 hors d’oeuvre-size portions […]
Recipes
Two cookbooks lavish seasonal berries with love
‘Blueberry Love’ and ‘Strawberry Love’ offer recipes savory and sweet, classic and new for these seasonal treats.
Sweet corn in desserts? Sweet.
Sure corn is great right on the cob, but have you tried adding it to custards, cakes or ice cream?
DIY cordials are simple to make, but patience is key
Save money, and supply yourself with delicious homemade gifts or an ingredient for your own household drinks.
What’s for dinner? Toast. Think it sounds unsophisticated? Then call it tartine
It’s fast, it’s creative, and you can use up all your leftovers.
Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall
Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.
Can you eat Maine bluefin tuna with a clear conscience?
It’s complicated, but here’s a hint to tuna lovers: the news is good.
This pizza crust is really good
Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.
‘The Maine Farm Table Cookbook’ celebrates the state’s many food producers
Kate Shaffer’s newest cookbook also serves as a guidebook.
The Halibut Project at Chaval restaurant brings mouth-to-tail-fin eating to diners
For the length of local halibut season, chef de cuisine Kirby Sholl is featuring halibut on the menu from head to rib to ‘wing.’