Could local varieties or a celebrity influencer help boost the vegetable’s stature?
local food
Green Plate Special: If 2 people and a ham spells eternity …
… then 4 people and a porterhouse is just right. It’s holiday time, so don’t stint on the porcini butter.
Green Plate Special: Sear ye! Sear ye! Scallop season is here
For more than one reason, it’s worth shelling out for Maine dayboat scallops.
The Wrap: Reopenings, another Otto and 96 years of Miller Time
Terlingua’s back and bigger than ever, plus a chance to get a deal on a meal out.
Dine In Maine: Ready, set, read!
Looking for five Maine books for your culinary reading list? Try our restaurant critic’s “favorite contenders.”
Green Plate Special: Upcycling is the new recycling
Food manufacturers across the United States are taking food waste and turning it into tasty food – and making re-use a selling point.
Dine In Maine: A few of his favorite things
Restaurant critic Andrew Ross tells us about ‘The Best Things I Tasted in November.’
The Wrap: Burgers from Big Tree, restaurants get winter relief
Luke’s Lobster starts a ‘New Maine Food’ promotion that features recipes from new Mainers, and a workshop teaches holiday piemaking.
Yes, there is a correct way to cut the cheese
Plus, a recipe for crackers that are not Cheez-Its, but are just as addictive.
Use every part – including the feet
Keep your squeamishness in check and add silky-textured chicken feet broth to your repertoire. If you eat the meat, you can eat the feet.