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Food and Cooking
A Congolese feast
I met Constance Kabaziga at the checkout at Mittapheap World Market. She was buying frozen cassava root and dried beans, and I really wanted to know what she was going to do them.
Beans and rice, with African flair
| July 02, 2010
Making Uzbek lamb and rice
A friend told me I had to cook with her friend, Momen Abdullayof. He’s from Uzbekistan, a country I would have been really lucky to fill in correctly on a geography test.
Cooking tips: exercise free speech, eat osh, and take a walk
| May 07, 2010
For richer, for poorer
Laura Coroi saw my “Immigrant Kitchens” poster at the YMCA and introduced herself.
Romanian polenta with sheep’s milk feta
| April 09, 2010
'Herring in a fur coat'
This time of year I look at myself in the mirror and shrink. My face looks like it belongs on the canning shelf with the beans, asparagus, and cukes.
Tasting a Russian party dish
| March 12, 2010
A painting, a letter, upside-down peppers
"While I wait, I beat the peanuts," says Hop Nguyen, a custom clothes designer in her home kitchen in Yarmouth, Maine. She's teaching me how to make green papaya salad from Bac Ninh province in northern Vietnam. She's waiting for the spaghetti-like strip
It all goes into making Vietnamese papaya salad
| February 12, 2010
Adventures in pot stickers
My friend from Thailand taught me how to make real pot stickers and pad Thai.
Exploring new worlds of flavor
| January 15, 2010
Epic Albanian foodstory
Portland resident Bill Dilios taught me how to make his favorite dish from Albania, kotopita.
A mother never made it to America, but her chicken pie did.
| November 20, 2009
A decade gone by
This week, we at the Portland Phoenix celebrate 10 years of serving Portland and Maine as your news, arts, and entertainment authority.
Where Portland has come since 1999, and why we can't really even imagine what's coming in 2019
| September 18, 2009
In 10 years
It wasn't always that Portland was "America's foodiest small town."
From a handful of restaurants to a restaurant town
| September 18, 2009
Hot exotic adventure tonight!
Unless you're a vegetarian or fried-pigskin-intolerant, I have an adventure for you. It requires about three hours. It's exotic, but does not require calling the phone numbers on the next few pages. Depending on who you are, it requires little or a lot
Shave cabbage, rub pork ribs, peel yuca, and more
| August 28, 2009
A long-ago farm
Last week while you were reading here about Portland chef Krista Desjarlais's efforts at Bresca, I was cooking with her mother, Maili Kern, who lives in the West End. She taught me how to make rosolje, an incredible roast beef and root-vegetable salad
Exploring the origins of great food
| July 31, 2009
Finding a way
If it weren't for Nicaragua, Jenny Sanchez and her favorite dish, gallo pinto, wouldn't be here. She's a 75-year-old grandmother. She's short, has wavy dark hair, black eyes. She leans over slightly even when she's standing upright and has a stiff, bel
Making Nicaraguan gallo pinto
| July 03, 2009
Spring roll work area
In America, you can make your way through life without cooking. My friend is a Warmer Upper. Her meals are hot dogs and other frozen, jarred, or packaged things you heat up. And yet, she was at my house one afternoon for lessons on how to make fresh sp
American people under construction
| June 05, 2009
Buns, buns, buns
The sunshine yellow trim of the La Bodega Latina, a corner store and deli geared toward Spanish-speaking immigrants, peeks out above the eight-foot-high pile of dirty snow along Congress Street.
A Dominican fried treat whomps health-nut-ism
| February 11, 2009
Let the alligators come to you
And, Portland, they're on the way
And, Portland, they're on the way
| January 14, 2009
Transcendence through pasta
I've just added to the list of Things Humans Don't Completely Understand.
The artistry of Fabiana De Savino
| December 17, 2008
The borscht I kissed once...
When I was working at the Harraseeket Inn in Freeport, two housekeepers who didn't speak English but giggled a lot brought in a pot of their family's borscht for the employee meal. In the dark basement hall where the employees ate, I tasted serious fami
...in an underground hallway — and rediscovered at home
| November 19, 2008
I went to the Kismet Inn a couple blocks from the water in downtown Bath to learn how to cook the innkeeper’s Iranian eggplant stew.
Making Iranian eggplant stew
| October 22, 2008
If you’re not sweating...
A sculpture on display at Filament Gallery this summer memorialized one of Jamaica’s great cooks. Her likeness is carved out of wood, sanded and polished with butcher’s wax.
...something’s wrong with you
| September 24, 2008
Laymoon is lemon
El-taha’s house in Falmouth is populated with an easy Lebanese-American combo-culture.
How a Lebanese woman makes tabouleh
| August 27, 2008
What to eat in a bikini
Brazil isn’t all about major wax jobs and itsy-bitsy bikinis.
Brazilian fried chicken + potato salad + rice
| July 02, 2008
Welcome to a tasty morsel of Somalian life.
Otherwise known as Somalian samboosas
| June 04, 2008
Heirloom Ukrainian recipes
In a wind-bound seaside cottage rental where she’s been living this year, Sasha Prygoniuk, a 25-year old Ukrainian, has volunteered to teach me (and you) how to “kook,” (as she so charmingly pronounces it).
Written in English for the first time
| May 07, 2008
Teach me your beans
I had assumed the choice of beans — black, pinto, or refried — was a Latin American thing.
Whatever they may be called
| April 09, 2008
Changing your world view
Real wealth doesn’t have anything to do with having granite countertops.
One Pad Thai at a time
| March 12, 2008
From Mangoland to Portland
It’s a particularly wonderful experience to eat Venezuelan food in the middle of a sleet storm in Maine.
Venezuelan arepas bring the tropics to Sleetville
| February 13, 2008
Vibrant and crunchy
In the shadow of the Maine Mall is a residential street lined with duplexes that all look alike.
Home-cooked Turkish delights
| January 16, 2008
If you asked me the secret to Chinese food a couple weeks ago, I might have guessed: MSG?
Leave it to the Chinese to solve the riddle
| December 12, 2007
Antidote to modern life
Finally, she says, “We have in our genes to eat bigos.” No matter where we’re from, I think we all do.
Bigos, the Old-World comfort stew
| November 20, 2007
The taste of love
That childhood taunt, “Why don’t you marry it!” might actually be worth listening to if the love professed is of a kind of food.
Thai red curry's secret is in the leaves
| October 24, 2007
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