Food & Dining - Centralmaine.com

The Maine Ingredient: Shellfish hors d’oeuvres are a snap to make

by Brooke Dojny January 11, 2017January 11, 2017

These stylish and utterly delicious appetizers can be cooked at the last minute.

by KRISTA KERN DESJARLAIS January 11, 2017January 11, 2017

At The Purple House in North Yarmouth, chef/owner Krista Kern Desjarlais deals with a blizzard – and a nasty stomach bug.

by Andrew Ross January 8, 2017January 9, 2017

It’s a great spot for a burger and a beer.

by Dorie Greenspan Special to the Washington Post January 4, 2017

Mushrooms and herbs are excellent companions for lightly cooked eggs, but also consider them with truffles, roasted peppers and soft cheeses.

by Avery Yale Kamila January 4, 2017

The global trend was seen from grocery stores to the financial world.

Breau, whose family is music royalty in the state, has been preparing the meal since his 20s. It inspired his only song about food.

by KRISTA KERN desjarlais January 4, 2017January 4, 2017

R.E.M.’s “Daysleeper” has new meaning for the tired but motivated owner-baker.

by Christine Burns Rudalevige January 1, 2017

You can also drink it, use it to brine a chicken or add it to a marinade.

Read reviews of the eateries that will get even the most discerning diners to come back again.

by Brooke Dojny December 28, 2016

Here’s a tasty menu that can mostly be bought or made ahead of time.