Food

 
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.
MAINE MORSELS

Sauerkraut is comforting to make, comforting to eat

on Jan. 21, 2017, at 7:31 a.m.
PETER PETER PORTLAND EATER AT BDN

Yosaku – Shushi…and lots of it

on Jan. 21, 2017, at 6:36 a.m.
MAINE AT WAR

The right man at the right time for governor — Part II

on Jan. 18, 2017, at 12:19 p.m.

Chef helps rank frozen chicken nuggets

By Joseph Hernandez, Chicago Tribune on Jan. 17, 2017, at 1:44 p.m.
What processed snacks do you secretly (or openly) love? We’ve started asking that question of some of our favorite chefs, and the answers are all pretty amazing.
JOURNEYS OVER A HOT STOVE

Sicilian swordfish stew – abondanza!

on Jan. 17, 2017, at 9:39 a.m.
A fabulous Sicilian fish stew that takes some prep and a lot of focus – keep other people out of the kitchen! Don’t talk on the phone or text anyone or watch TV. Just cook.
MAINE COURSE

The Food Magazine I Still Miss, and a Versatile Recipe for Brussels Sprouts

on Jan. 17, 2017, at 7:32 a.m.
TASTE BUDS

Big, Powerful Oatmeal and Peanut Butter Cookies

on Jan. 16, 2017, at 2:36 p.m.
POLL QUESTION
Michelle and Duke Popovich of Charlotte, North Carolina, enjoy their chimichangas at Vazquez Mexican Takeout in Milbridge in this 2015 file photo.

Who knew? Six unexpected food finds in eastern Maine

By Emily Burnham on Jan. 16, 2017, at 11:52 a.m.
There’s something magical in finding a delicious dish in a most unexpected place.
With more room to cook, former Small Axe food truck owners Karl Deuben (left) and Bill Leavy say opening the East Ender two years ago was the right move.

Maine food trucks are upgrading to restaurants

By Kathleen Pierce on Jan. 16, 2017, at 6:11 a.m.
“Food trucks are a great incubator. You can perfect your cuisine and see who your customer is.”
TWICE SOLD TALES

Curtis Memorial Library hosts Fireside Writers writing group

on Jan. 15, 2017, at 10:19 a.m.
PETER PETER PORTLAND EATER AT BDN

My grandmother turned 100; this is the speech I gave at her party

on Jan. 15, 2017, at 6:40 a.m.
MAINE MORSELS

Five ways to have fun outdoors with no snow, iffy ice, and freezing temps

on Jan. 13, 2017, at 10:32 p.m.
THE DAILY SIMMER

Java Joe’s in downtown Bangor has changed its name to 98 Wake n’ Shake

on Jan. 12, 2017, at 3:25 p.m.