Recipes

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Eat like the 1 percent

Maine has some pretty amazing chefs and restaurants — many using our local bounty as raw materials for their incredible creations.
. . . but on a 99-percenter’s budget
By DEIRDRE FULTON | December 09, 2011

The Art of Eating turns 25

A recipe is a slippery creature. Understanding how to throw a certain combination of ingredients into a pot and make something edible is one thing. Truly feeling the intention behind it? That's another.
The teaching book
By CASSANDRA LANDRY | December 02, 2011

Just Peachy: Sneak preview of Lucky Peach #2, plus David Chang's Harvard appearance tonight

Alright, foodies. For those of you paying attention, you know the release-date for the hotly anticipated Lucky Peach Issue 2: The Sweet Spot is upon...
By Cassandra Landry | November 14, 2011

The story behind a South Portland Cambodian curry

Before you make Makara Meng's Cambodian curry soup, you need to know how it got to these pages.
A hard-won meal
By LINDSAY STERLING | August 26, 2011

Eat me: Delicious insects will save us all

Insects are a more sustainable protein source than cows or pigs, they're more nutritious, and they're being taken seriously.
Insects are a more sustainable protein source than cows or pigs, they're more nutritious, and they're being taken seriously.
By DEIRDRE FULTON | November 19, 2010

Revelations at Asmara

I've always wanted to learn how to cook ingera, a spongy crepe served at Asmara, an (well, the ) Eritrean restaurant in Portland, with gorgeous piles of creamy orange lentils, cabbage and potatoes, kale, and spicy chicken.
Eritrean ingera with spicy chicken
By LINDSAY STERLING | July 30, 2010

50 Things to Eat series [16-20]

Different format for this installation (previous ones are from earlier this month and last). I got a book at the office today: Fresh From Maine:...
By Deirdre Fulton | July 13, 2010

Live to be 106

Jenny Sanchez learned many of her magical dishes, including chancho frito and gallo pinto (previously featured here), from a family helper when she was a young girl.
The Nicaraguan secret: tortas de espinaca
By LINDSAY STERLING | June 04, 2010

‘Junk Food’ Improvement

Portland native and healthful-cookie entrepreneur Laura Trice has based her career on building a better sweet tooth.
Don’t give up the sweets
By SARA DONNELLY | May 14, 2010

Drink like Don

If Mad Men has taught us anything, it's that we shouldn't go to a 1960s advertising executive for health advice.
Whiskey drinks for people who don’t like whiskey. Yet.
By JASON O'BRYAN | December 11, 2009

Even more recession recipes

Scamfast
Big Fat Whale
By BRIAN MCFADDEN | November 27, 2009

Healing power

Last Friday evening, it was like a geyser of anger exploded through the floorboards of my house.
Bulgarian bean soup and spanakopita to the rescue
By LINDSAY STERLING | October 23, 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
By LINDSAY STERLING | June 05, 2009

Maria's Seaside Café

The recent mini-heat-wave that made us all optimistic that summer really would roll around again set us to thinking about seasonal restaurants along Rhode Island's shore.
The place to be in Misquamicut
By JOHNETTE RODRIGUEZ | May 29, 2009

More recession recipes

Pity chips and fancy beans
Big Fat Whale
By BRIAN MCFADDEN | May 22, 2009

A better brunch

There is no worse fate than the purgatory of Sunday brunch. The scene is almost universally the same: after a night of aggressive drinking and merriment, boozy plans are laid to meet up in the morning for brunch.
If you can't make it out, here's what to do at home
By TODD RICHARD | May 01, 2009

Angkor Restaurant

There is an interesting story behind many of the recipes at Angkor Restaurant.
Cambodian with a Khmer accent
By BILL RODRIGUEZ | December 29, 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
By LINDSAY STERLING | November 19, 2008

Persian pleasantries

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
By LINDSAY STERLING | October 22, 2008

Pumpkin primer

For budget-conscious shoppers, the arrival of pumpkin season is a boon.
Turn the fall harvest into a feast
By TODD RICHARD | October 16, 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
By LINDSAY STERLING | 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
By LINDSAY STERLING | August 27, 2008

It's cookout weather!

If you’re attending (or hosting) a cookout, then have a heart and offer your guests something besides the obvious norm. Here are a few ideas.
Fending off the picnic “fruitcake”
By TODD RICHARD | July 23, 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
By LINDSAY STERLING | July 02, 2008

Backyard barbecue basics

The intricacies of barbecue as a method, a meat, and a meal are several. Thankfully, Smithson is generous with his seasoned advice.
Blake Smithson shares smoky secrets
By TODD RICHARD | June 25, 2008

Origami appetizers

Welcome to a tasty morsel of Somalian life.
Otherwise known as Somalian samboosas
By LINDSAY STERLING | June 04, 2008

Where's the beef?

“Beef: it’s what’s for dinner,” say the cattle lobby’s TV ads, and I sigh in agreement.
Ten steakhouse alternatives for frugal foodies
By MC SLIM JB | June 04, 2008

Fiddling with fiddleheads

The fiddlehead is Maine’s simplest, and quite possibly Maine’s most revered, delicacy.
A seasonal treat, explained
By TODD RICHARD | May 28, 2008

Chinese Laundry

Very Hong Kong street stall, kind of Blade Runner without the rain.
Exotic and erotic
By BILL RODRIGUEZ | May 22, 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
By LINDSAY STERLING | May 07, 2008

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