Free coffee for a cause, Maine Lobster Week is underway, and a fermenting guru speaks
seafood
Posted inBusiness, Food & Dining
The Wrap: Anna Kendrick drops by Portland, and gluten-free craft beer debuts in Biddeford
Meanwhile, Holy Donut and Otto continue to expand.
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Posted inFood & Dining, Restaurant reviews
Ten Maine lobster dishes you really don’t want to miss
Do not read this list when you’re hungry.
Posted inBusiness, Food & Dining
The story of how lobster became the symbol of Maine
The Rockefellers, a smart marketing campaign and the ritual of cracking into one all played roles in making lobster intrinsic to the state’s identity.
Posted inFood & Dining, Green plate special, Recipes
Given the price of lobster, smart cooks know to use every last bit of the bug
Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.
Posted inFood & Dining, Recipes
Lobster recipes from local cooks and restaurants
If anyone should know the right way to cook lobster, it’s a Mainer. We’ve rounded up three local recipes for you to try. Limed Lobster and Melon Skewers This recipe comes from Brook Dojny’s “Dishing up Maine: 165 recipes that capture authentic Down East flavors.” Makes about 40 small skewers, about 6 hors d’oeuvre-size portions […]
Posted inFood & Dining
Think you know the truth about lobster? Here are some common misconceptions
We tell ’em and dispel ’em.
Posted inBusiness, Food & Dining, Nation & World
No crabs, no scallops: Seafood is vanishing from U.S. restaurants
A pound of halibut that cost up to $16 pre-pandemic is now $28. Blue crab has gone from $18 to $44 a pound.
Posted inFood & Dining, Recipes
Tastefully taking on tacos: Once hard to find in Maine, a Mexican staple suddenly stands tall
Restaurants are filling tortillas with local ingredients – haddock! lobster! beaver! – as well as experimenting with fusion offerings that span the globe.
Posted inFood & Dining, Green plate special, Recipes
Can you eat Maine bluefin tuna with a clear conscience?
It’s complicated, but here’s a hint to tuna lovers: the news is good.