For more than one reason, it’s worth shelling out for Maine dayboat scallops.
local food
Posted inBusiness, Food & Dining
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.
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Posted inBooks, Food & Dining, Maine Authors
Dine In Maine: Ready, set, read!
Looking for five Maine books for your culinary reading list? Try our restaurant critic’s “favorite contenders.”
Posted inFood & Dining, Green plate special, Recipes
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.
Posted inFood & Dining
Dine In Maine: A few of his favorite things
Restaurant critic Andrew Ross tells us about ‘The Best Things I Tasted in November.’
Posted inBusiness, Food & Dining
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.
Posted inFood & Dining, Green plate special, Recipes
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.
Posted inFood & Dining, Green plate special, Recipes
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.
Posted inBusiness, Food & Dining, Local & State, News
Is the Well at Jordan’s Farm the most pandemic-proof restaurant in Maine?
In a crippling year for the restaurant industry in Maine, a farm-to-table eatery nestled in a Cape Elizabeth farm rides out the storm.
Posted inFood & Dining, Local & State, News
Mainers are canning like crazy – if they can find supplies
In the spring, many quarantined Mainers planted gardens. Now that the harvest is here, they want to preserve the fruits (and vegetables) of their labor.