Food & Dining - Centralmaine.com

At more Maine restaurants, it’s ask and you shall receive plant-based cuisine

by Avery Yale Kamila July 15, 2015February 20, 2018

Vegans have excellent luck getting dishes cooked specially for them, even in unlikely places.

by Brooke Dojny July 15, 2015

The vendors provide the cheese, the beets and the pork, and you get to enjoy it all.

by Anne Mahle July 15, 2015

On the Schooner J. & E. Riggins, the cook/co-captain takes foul weather in stride.

The flavorful dish serves 8-10 and is from food columnist Brooke Dojny’s ‘Dishing Up Maine.’

by James H. Schwartz July 12, 2015July 14, 2015

But the crab cakes are a highlight.

Flavored cubes of all sorts find many tasty uses, if you know the meat broth from the fruit juice.

by Anne Mahle July 8, 2015July 9, 2015

Efficiency makes cooking more enjoyable – and safer – on the water or on land.

by SARA MOULTON The Associated Press July 8, 2015July 8, 2015

The flour isn’t hard to find, and its flavor is a hit.

International in scope, attractive to look at, this is a good resource for casual summer entertaining.

At the same time, breaking from tradition, they devise ways to make the holiday food healthier.