Food

 

Four mistakes people make when going gluten-free

By Jae Berman, The Washington Post on Feb. 03, 2017, at 6:32 a.m.
When deciding to follow a gluten-free diet, it is important to ask, “Why am I doing this?” and “What is the best way for me to live gluten-free based on my needs?”
JOURNEYS OVER A HOT STOVE

Spanish Baked Eggs – worth the effort!

on Feb. 02, 2017, at 9:02 a.m.
Super delicious repost of one of my top favorite dishes – a bit of work with a yuuuge payoff.
MAINE AT WAR

Help save 17 acres at Camp Letterman hospital site in Gettysburg: Part I

on Feb. 01, 2017, at 2:45 p.m.

How a full spice cabinet can keep you healthy

By Carrie Dennett, The Washington Post on Jan. 31, 2017, at 8:25 p.m.
MAINE COURSE

Childhood is Fleeting … Enjoy It (and Cousin Marianne’s Butterscotch Chocolate Bars)

on Jan. 31, 2017, at 3:23 p.m.
POLL QUESTION
Kathy Flynn prepares homemade meals to order as part of her business, Kathy’s Kitchen, Friday at a commercial kitchen at the Thompson Community Center in Union.

What’s for supper? Ask the people behind these Maine-based ready-made dinner services

By Emily Burnham on Jan. 31, 2017, at 2:34 p.m.
“The idea of having fresh cooked food, delivered, where you don’t have to worry about cooking for two or three days, has had a lot of response.”
A trial crop of field peas growing in the summer of 2013 at the Aroostook Research Farm in Presque Isle.

Potato crop rotation research in Presque Isle points to peas

By Anthony Brino on Jan. 31, 2017, at 8:16 a.m.
In the search for a third rotation crop for potatoes, trials at the Aroostook Research Farm in Presque Isle are showing some promise for field peas, a crop that once had a successful run in the region until the 1970s.
TASTE BUDS

Ooey, Gooey Melted Cheese Dip Is a Super Bowl Treat

on Jan. 30, 2017, at 11:36 a.m.
PETER PETER PORTLAND EATER AT BDN

Street and Co. – Seafood and eat it

on Jan. 30, 2017, at 6:26 a.m.
THE PARTIAL OBSERVER

Futility

on Jan. 29, 2017, at 9:17 a.m.
MAINE MORSELS

What is ice fishing really about? At Great Pond, it is not just the fish

on Jan. 27, 2017, at 8:03 a.m.
MAINE AT WAR

Confederate pirate merrily loots and burns a Maine ship

on Jan. 25, 2017, at 1:20 p.m.
THE (207) FOODIE

Portland’s Best Burger Is Only $6

on Jan. 25, 2017, at 7:57 a.m.
THE DAILY SIMMER

MDI restaurateur and billionaire together buy Islesford Dock restaurant

on Jan. 24, 2017, at 4:50 p.m.
MAINE COURSE

Creamy Garlic Fettuccine with Bacon and Roasted Red Peppers

on Jan. 24, 2017, at 2:17 p.m.
Dorie Greenspan’s Roasted Ginger-Eggplant Tartines

Tartine, the one-slice-fits-all sandwich

By Dorie Greenspan, Washington Post on Jan. 24, 2017, at 12:51 p.m.
Long before hip, small-plates restaurants and hole-in-the-wall diners were topping toasts with smashed avocado, olive-oil drizzled ricotta, squash roasted with maple syrup or anything with tahini, the French were eating tartines.
TASTE BUDS

Using a New-Fangled Ancient Grain: Warm Farro Salad

on Jan. 24, 2017, at 10:22 a.m.
Terri Sleeper (left) waits with Steve Sleeper for customers to sell their Lebanese food at their stand, Mediterranean Cuisine by TS, at the Buck Street farmers market in Bangor on Saturday.

Recipes passed down through generations star at Lebanese family’s farm stand

By Emily Burnham on Jan. 23, 2017, at 9:03 a.m.
“A young gentleman from Lebanon happened to find us and tried our stuff, and he said, ‘I haven’t had falafel like this since what my mother made in Lebanon,’” Terri Sleeper said. “That’s just the best compliment we could possibly get.”
GLUTEN FREE ME

Gluten Free Cosmetics, Toiletries and Beauty Brands

on Jan. 22, 2017, at 10:19 p.m.
TWICE SOLD TALES

Lift and Separate: A Novel, by Marilyn Simon Rothstein

on Jan. 22, 2017, at 1:08 p.m.