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Dive bar alternatives

Upscale drinking, high and low
The former allows you to drink under 13 stories of home-grown bankers and lawyers; at the other, you’re lounging above a dozen floors of business travelers and tourists.
By: BRIAN DUFF  |  April 17, 2014


Give 'em a hand

Pocket-sized comfort foods
Pocket-sized comfort foods
By: BRIAN DUFF  |  April 10, 2014


Quick and easy Indian?

No longer a foodie fantasy
Now a pharmacist and the mom of two young kids, Shweta’s favorite dish to prepare on a weeknight is palak paneer and roti.
By: LINDSAY STERLING  |  April 04, 2014


A taste of Mexico in Maine

Fresh tortilla biz adds value to locally grown corn
The finished product is gluten-free, low-sodium, organic, and high in fiber and vitamins, in particular B3. But above all, it’s tasty.
By: KATE MCCARTY  |  March 28, 2014


Extreme localism

When flavors speak louder than words
Perhaps Vinland’s pontifications become white noise, which fades away as you appreciate the food and its distinctive coherence of flavors and textures — the Nordic, astringent, piney, ascetic goodness of it all.
By: BRIAN DUFF  |  March 19, 2014


Distinctive suburban dining

Oscar's taps into new American sensibility
It is the rare chef, for example, who can make ordering the “veggie plate” seem like a good idea in retrospect — but the one at Oscar’s was fantastic, with a great mix of colors and textures.
By: BRIAN DUFF  |  March 14, 2014


Immigrant Kitchens: North Indian

Cooking boot camp: Use all your burners
But what harm could there be in the adventure of using all four burners at once?
By: LINDSAY STERLING  |  March 06, 2014


Cracking our hard exteriors

A meditation on mussels, clams, and oysters
These days it is mollusks like oysters, mussels, and clams (rather than crustaceous shellfish, like lobster, crab, and shrimp) that best represent our collective emotional temperament. 
By: BRIAN DUFF  |  February 27, 2014


The online chef

Hungry for restaurant-quality scallops at home, one writer turns to YouTube
It turns out that home-cooked scallops are crazy-easy, super-delicious, and far cheaper than if you get them when you’re dining out.
By: JEFF INGLIS  |  February 27, 2014


A tequila-tasting education

Sampling the nectar of the gods at Zapoteca
Inside Zapoteca Restaurante y Tequileria, a warming bit of Mexico can be found in the form of an extensive selection of tequila.
By: KATE MCCARTY  |  February 20, 2014


The state of sea salt

Local waters impart superior texture and flavor
A surfeit of salt manufacturers have cropped up in the state over the last few years.
By: NICHOLAS SCHROEDER  |  February 12, 2014

Herbs and spices in vogue

Keeping up with foodie flavor trends in Maine and beyond
If you cooked happily for years without za’atar but now find yourself hunting for it at Shaw’s, blame it on Yotam Ottolenghi.
By: ELISE RICHER + LINDSAY STERLING  |  February 12, 2014


The spice of life (and death)

 A philosophy of flavors
In our reverence for herbs and spices  we should detect our contempt for the blander staple ingredients they are often meant to enliven.
By: BRIAN DUFF  |  February 12, 2014


You can has cheezeburger

 And wine, too!
We subjected a handful of Portland’s signature burgers to our own test, factoring taste, style, source, and the feelings we experienced eating them.
By: PORTLAND PHOENIX STAFF  |  February 06, 2014


Immigrant Kitchens

Food for the Olympics: Russian beef buns
Just in time for Olympic gatherings, Russian grandmother Alla Zagoruyko has taught me how to make her favorite party food from home.
By: LINDSAY STERLING  |  February 06, 2014


Seeking perfection

Reviving the dim sum tradition at Empire
Empire Chinese Kitchen reclaims the name and space occupied by one of Portland’s earliest Chinese restaurants, a century after the original opened its doors.
By: BRIAN DUFF  |  January 23, 2014


When 'typical' means tasty

Dominican classics translate well in Portland
customers should not look to El Tipico, a new Dominican restaurant tucked away across from Big Sky Bread on Deering, for ambitious cuisine.
By: BRIAN DUFF  |  January 16, 2014


Inside-out shepherd's pie from Sudan

Meat and potatoes from Sudan
Immigrant Kitchens
By: LINDSAY STERLING  |  January 09, 2014


Supporting Maine’s dairy farmers for the love of cheese

 Land of milk and honey?
Maine-made cheese is having a moment.
By: KATE MCCARTY  |  January 03, 2014


What food trends Portland will see in 2014

Following new roads
In anticipating 2014 perhaps its best to commit to re-appreciating what is familiar and reliable.
By: BRIAN DUFF  |  December 26, 2013
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[ 04/18 ]   Max Garcia Conover  @ Lion's Pride
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