Food

 
New book by Luke's Lobster owners hits shelves this week. The culinary tour of the state is captured with stories and recipes from Maine seamen, farmers and top chefs and bakers.

Salty tales, ‘Real Maine Food’ highlighted in new cookbook

By Kathleen Pierce on March 31, 2015, at 3:35 p.m.
What is real Maine food? Two years ago, entrepreneurs Ben Conniff and Luke Holden decided to find out. The owners of Luke’s Lobster, a New York-based lobster roll empire, wanted to crack the shell of the state’s iconic crustacean and shed light on Down East fare that’s equally important. “We …

Acid in wine helps balance difficult food flavors

By Bill St. John, Chicago Tribune (TNS) on March 31, 2015, at 2:47 p.m.
Asparagus can be a difficult food to pair with wine. It is one of the edible plants highest in phosphorus and mercaptan (a sulfur-containing organic compound), both of which can interact with wine to cause a tinny, metallic taste. However, this recipe also contains mushrooms, high in the glutamate called …
Moroccan spiced short ribs from "The New Passover Menu" by Paula Shoyer are flavored with cumin, turmeric, thyme, cinnamon and barbecue sauce.

Passover meals with a modern twist

By Bill Daley, Chicago Tribune (TNS) on March 31, 2015, at 7:56 a.m.
Passover is a millennia-old story of freedom that continues to inspire celebration. But if you’re finding holiday menus a bit ho-hum, turn to the latest batch of Jewish cookbooks for some fresh ideas and vivid flavors. Mix some modern dishes in with old favorites at Passover, which begins at sundown …
TASTE BUDS

Post-Easter Ham and Egg Heaven

on March 30, 2015, at 9:50 p.m.
  Are you a ham for Easter kind of cook? Some prefer lamb, and these days asparagus is a must-have, and I am seeing fresh peas and spinach on Easte r menus offered up in print. In Maine, if you like to acquire local food, most years, and this year …
THE DAILY SIMMER

M.C. Union restaurant planned for Portland’s forthcoming Press Hotel

on March 30, 2015, at 3:45 p.m.
From the outside, there are signs of change at the building that will become The Press Hotel later this spring. Through the windows you can glimpse the tarps and tools that are transforming the former newspaper building at 390 Congress Street into a boutique hotel. And if you are looking …
EAT REAL

How to Give a Tree Birth. The Scion Exchange.

on March 30, 2015, at 10:06 a.m.
Yesterday was a beautiful, sunny spring day and I happily spent at least some of it inside.  The annual Seed Swap and Scion Exchange took place at the Common Ground Country Fair Grounds in Unity yesterday.  If you’ve never been to the Scion Exchange you’re really missing something special. Another harbinger …
EAT REAL

Why Certified Organic? That Belongs in a Horse Diaper.

on March 29, 2015, at 7:20 p.m.
Several years ago, as part of a group tour, I had the good fortune to visit a beautiful, well-managed, certified organic, horse-powered, Central Maine, vegetable farm.  (What?  I like adjectives.)  During the tour I witnessed a team of beautiful draft horses walking an arrow straight line down a vegetable row that needed weed …
IF MY COASTER COULD TALK

Are you transporting your growlers in a legal way?

on March 29, 2015, at 2:15 p.m.
This is a protect yourself blog post, I’ve done quite a bit of reading in regards to Maine liquor laws and at some point I ended up looking at the open container laws and realized that I’ve been in violation without even knowing it. I’m not talking about drinking and driving …
JOURNEYS OVER A HOT STOVE

Maine’s best stuffed clams/Scallops ceviche

on March 29, 2015, at 8:31 a.m.
Hot and cold bivalves treated with respect: a rich and flavorful stuffed clam (steamers) recipe, and simple scallops ceviche. Had them both last night with guests, and they cleaned us out.
MY SALTY KITCHEN

Asparagus Goat Cheese Galette

on March 27, 2015, at 6:09 p.m.
A galette is a fancy term for a free-form pie. In this instance, the “pie” is a savory one with a mixture of creamy goat cheese, mozzarella, and parmesan, and topped with asparagus and grape tomatoes. While baking this delight, the asparagus gets tender crisp and slightly roasted, while the …
THE DAILY SIMMER

Maine gourmet whoopie pies need votes in ‘Munch Madness’ tournament

on March 27, 2015, at 5 p.m.
The state of Maine takes a lot of pride in its whoopie pies, which in 2011 were famously declared the official state treat. That same year, Gardiner-based Wicked Whoopies broke a world record by making a 1,062-pound whoopie pie in South Portland. Well, now, our beloved sweet needs Mainers to defend …
THE DAILY SIMMER

86 This! reopens in new location in Ellsworth, spreading burrito love to the masses

on March 27, 2015, at 10:57 a.m.
86 This!, the popular wrap and burrito joint in downtown Ellsworth, reopened a few weeks ago in its new, larger location at 125 Main St., moving up the street from its former location at 2 State St. The new location is the former home of a real estate agency, and …
MAINE-LY LOBSTER

The Secret To An Exquisite Lobster Stew? Sherry Baby!

on March 27, 2015, at 9:36 a.m.
Lobster stew can be made with just three ingredients – lobster, butter and milk. I grew up on this simple version, made occasionally by my mother from left over lobster meat. Seafood stews and chowders, as I wrote in my article on Julia Child’s lobster bisque, are staples in many …
Tony's Donut Shop in South Portland closed Saturday, March 21. The Portland location at 9 Bolton St. will remain open.

Tony’s Donut Shop closes in South Portland

By Alex Acquisto on March 27, 2015, at 9:11 a.m.
Saturday, March 21, was the last day for Tony’s Donut Shop, the popular bakery at 1095 Broadway. Owner Rick Fornier instead plans to expand the original Tony’s operation, at 9 Bolton St. in Portland. That shop was opened in 1965 by Fornier’s father, Antonio. After his …
WHAT'S IN THE GLASS

Vinitaly 2015… Day4…the final day

on March 27, 2015, at 3:36 a.m.
The last day of Vinitaly always seems to be our busiest. We rush around trying to get to meetings on time, or even a little early. Then we try to squeeze some others in between with the people we have meet over the first three days. Today, was that kind …
MAINE MORSELS

Through the looking glass: inside a fish shack

on March 25, 2015, at 10:26 p.m.
The tiny houses dotted along a frozen surface are irresistible to any one with a camera in hand. Their simple shapes in the middle of a field of ice, surrounded by forest and mountain, have inspired coffee table books and appeared on the covers of magazines. They represent a culture, …
WHAT'S IN THE GLASS

Vinitaly 2015 Day 3…

on March 25, 2015, at 6:57 p.m.
Our 3rd day at the largest wine trade show in the world started with a meeting with Cantina dei Colli Ripani from Offida in the Marche. They are part of the Biologico movement which is gaining strength in Italy. They farm organically and produce their wines organically. Cantina Colli Ripani …
MAINE COURSE

Carrot Cupcakes with Cream Cheese Frosting

on March 25, 2015, at 3:23 p.m.
Sweet carrot cupcakes are topped with creamy, dreamy cream cheese frosting in this easy cupcake recipe. In our house, there are a few special friends … of the stuffed kind. Namely, there’s Teddy, Skunk and Pink Bunny. While I won’t share whom they all belong to (some things are best …
THE (207) FOODIE

Portland’s Noodle Breakdown: Pt. 2

on March 25, 2015, at 10:12 a.m.
So it’s supposedly “spring” out there, but I’m sensing soup season is still in fine form. Until we’re hitting 40s, 50s and 60 degree weather pretty regularly, you’ll find me slurping down these noodle soups. Part 2 of the Noodle Breakdown, commence! Mi Sen: In Part 1, there was a …

Writer, food editor shares cooking tips from top chefs in new cookbook

By Richard Leong, Reuters on March 24, 2015, at 7:57 p.m.
NEW YORK — Dana Cowin, the editor-in-chief of Food and Wine magazine, shares lessons and tips she learned from some of the best chefs in the world in her first cookbook, “Mastering My Mistakes in the Kitchen.” Cowin, 54, has been the editor of the influential culinary magazine for 20 …
 
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