Food & Dining - Centralmaine.com

The Maine Ingredient: Go wild with fungi that you can trust

by Brooke Dojny October 21, 2015

Try safe mushrooms in chicken cacciatore or with grits or in almost anything else.

by KATIE WORKMAN The Associated Press October 21, 2015October 21, 2015

Substitute it for rice and try it as a base for a grilled or roasted veggie salad.

Eat, cook, look, learn. The cookbook offers tips, history and photos in addition to recipes.

by Avery Yale Kamila October 21, 2015February 20, 2018

Whole grains, chia seeds, seitan and tofu are offered as students prioritize health and sustainability.

by James H. Schwartz October 18, 2015October 28, 2015

Look beyond gimmicks to find reliable dishes, including the barbecue burger and the drinks.

by CHRISTINE BURNS RUDALEVIGE October 18, 2015

Ideas for reducing waste range from making vinegar to flavoring bourbon.

by ALISON LADMAN The Associated Press October 14, 2015

Ten fresh ideas for easy meals may renew your affection for your cooker.

by SARA MOULTON The Associated Press October 14, 2015

Freekeh, a Middle Eastern ‘green’ wheat, is delicious, healthy and behaves well under pressure.

by JOE APPEL October 14, 2015

Joe Appel wants to teach you how to think about wine, not merely which bottles to drink.

‘I’ll have bacon with that,’ some diners request when they’re ordering up a plant-based patty.