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

Groundfish special!

Folks, I'm just an American groundfish ...
By DAVID KISH  |  February 22, 2013

Recipe: Celery root rémoulade

Roasted celery root cubes are addictive and nutty, with a sweet flavor that almost resembles artichoke hearts.
From Diane Morgan’s Roots
By PHOENIX STAFF  |  February 15, 2013

Humanity is like stew beef

It was afternoon. I had just taught a cooking class at Portland High School and was carrying loads of gear out to my car when the school door locked behind me with half my stuff still inside.
What are you going to do with it?
By LINDSAY STERLING  |  February 15, 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

Jews wrestle with pork

Rabbi Jared Saks, of Maine's largest Jewish congregation, no longer subscribes to his religion's most well-known taboo.
Preferably pastured, it’s no longer treif for many locavores
By LAURA MCCANDLISH  |  February 01, 2013


Learning to eat more with less impact

In the course of an hour, Chris McClay convinced me that I just may be able to live without cheese.
Plant-based practice
By DEIRDRE FULTON  |  January 25, 2013

On the Cheap: Café Beirut

People (my mom) always ask(s) me why I studied Arabic in school if I just want to be a food writer.
Lebanese fare beyond falafel in JP
By LUKE PYENSON  |  December 21, 2012

Learning about Nigerian cuisine and culture

I was thrilled recently when the director of the Museum of African Culture offered to add another country to Immigrant Kitchen's culinary world tour.
A ticket to Africa
By LINDSAY STERLING  |  December 14, 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

Interview: Sound bites from Bourdain

We asked WFNX executive producer (and chef-in-training) Kurt St. Thomas to grill Bourdain on the intersections between music and cuisine.

By KURT ST. THOMAS  |  November 16, 2012


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

5 secrets for making non-drip coffee at home

Cabell Tice, head barista at Thinking Cup, tells all.

By STEVE HOLT AND BRADEN CHANG  |  October 19, 2012

The Dominican flag is beautiful and delicious!

In August, Angel Ferreras, 39, did what any Dominican would do.
A great Columbian discovery
By LINDSAY STERLING  |  September 21, 2012

Review: Jacky’s Waterplace

The first time I visited Jacky's Waterplace, it was just before the grand opening, and who should be there to give us the grand tour but Jacky Ko himself.
Bursting with culinary character
By JOHNETTE RODRIGUEZ  |  August 24, 2012

Pave Paradise ...

Why do we even use parking lots for cars? A food festival is a much better use of the space, don't you think?
and put up a Greek food festival
By LINDSAY STERLING  |  June 29, 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

We see fish cakes in your future

We love our fish cakes in Maine. They're usually a mixture of breadcrumbs, egg, seafood, and parsley, formed into cylinders and deep-fried.
A surprising prediction
By LINDSAY STERLING  |  June 01, 2012

What to Expect When You're Expecting

What should you expect from Hollywood's latest ensemble adaptation of a self-help book? In short, a lot of beautiful starlets — Jennifer Lopez, Elizabeth Banks, Cameron Diaz, and Anna Kendrick among them — joking about farting, circumcision, unintention
Expect a lot of silliness
By JAKE MULLIGAN  |  May 18, 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


Maine Azeris remember a massacre

Maine Azeris remember a massacre
A commemorative feast
By LINDSAY STERLING  |  March 09, 2012

Review: Persimmon

As national press has informed us in recent years, Rhode Island has certainly, and deservedly, earned a reputation as one of the prime culinary hotspots in the country, so it has plenty of fine restaurants vying for of top honors.
Perfection, earthbound and rarefied
By BILL RODRIGUEZ  |  March 02, 2012

Farewell, Governor Garrahy; film follies; Soopah hype; culinary arts in the Bucket

The flags are at half-mast at Casa Diablo on the passing of the wonderful former Vo Dilun governor, J. Joseph Garrahy.
Wotta guy
By PHILLIPE AND JORGE  |  February 03, 2012

Recipes for college cooks who are more Top Chef than Top Ramen

In some ways, going to college can be like going out on the road with a band.
Dorm gourmet
By JESSICA BRYCE YOUNG  |  January 27, 2012

Pelmeni are a quick, easy, warm, filling Russian staple

My friend's family only eats meat that he hunts: duck, venison, and moose.
Something other than chili
By LINDSAY STERLING  |  January 13, 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
In-Grained: Interview with Maria Speck, author of "Ancient Grains for Modern Meals" (with bonus recipe)

In-Grained: Interview with Maria Speck, author of "Ancient Grains for Modern Meals" (with bonus recipe)

I don't think it's ever been a big secret that Europe (in this case, Greece and Germany) has a tendency to blow us out of...
By Cassandra Landry  |  December 05, 2011

Facing down Grim

We are now entering the eight-month-long conglomerate season I like to call Grim.
The very flavor of warmth graces the Nguyens' beef stew
By LINDSAY STERLING  |  November 18, 2011

Budget-friendly Thanksgiving options for the kitchen-averse

There are many good reasons to outsource your Thanksgiving meal to a professional.
Out for the holidays
By MC SLIM JB  |  November 18, 2011