Latest Articles


How much spice is humanly possible?

Sudha's display of spices looked like a painter's palette of India: yellow turmeric, brown cloves, white salt, brilliant orange-red chili powder — not the maroon stuff you find at the supermarket.
Hot stuff
By LINDSAY STERLING  |  March 08, 2013

New guide goes from Arrowhead to Yuca

If you want to eat more local produce come winter in Maine, you have to learn to love root vegetables.
Eats roots and leaves
By LAURA MCCANDLISH  |  February 15, 2013

Soup's On

Most cookbooks catch you with a really stellar recipe about a third of the way in — something with heft and a rustic photo to go with it, past all the stocks and appetizers.

By CASSANDRA LANDRY  |  January 11, 2013

Stay warm with a Costa Rican staple

Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
Back to basics
By LINDSAY STERLING  |  November 16, 2012

Photos: Making a recipe from The Smitten Kitchen Cookbook

Lisa Weidenfeld tries her hand at one of the recipes in The Smitten Kitchen Cookbook .

By LISA WEIDENFELD  |  November 16, 2012

Local chefs tackle a fall favorite

Preheat your oven to 375 degrees. Toss 3 cups diced pumpkin meat in 1 tbs. olive oil , season with salt and pepper , and roast until golden and tender.
Active ingredient: Pumpkin
By CASSANDRA LANDRY  |  September 28, 2012


Six local chefs serve up quick summer recipe tips

A grill is always a grill, whether you rock a two-foot kettle charcoal number or a gas-fueled beast with more knobs than an airplane cockpit.
DIY Summer food
By CASSANDRA LANDRY  |  June 08, 2012

A Southern fave, brought north via Africa

My road to collard green enlightenment opened up, of all places, at the checkout at T.J. Maxx.
Hallelujah! Praise collards!
By LINDSAY STERLING  |  May 04, 2012

Forget burritos — try this chicken soup

Well into her 30s with two kids and a husband, Azminda was still being ribbed by her father for being a bad cook.
East Mex
By LINDSAY STERLING  |  April 06, 2012

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

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

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 list

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 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