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Food

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Get out and dine

Ten things to eat in Maine this summer
Lobster rolls, blueberry pie, Hella Good tacos, sustainable seafood, and more 
By: KATE MCCARTY  |  June 19, 2014

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Collaborations and foraged finds

Seaweed moves to the center of your summer plate
Two trends in particular can be seen playing out in our high-caliber food and drink scene: one unique to our area and one that’s also popular elsewhere, but particularly well suited to our coastal climate.
By: KATE MCCARTY  |  June 19, 2014

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A rail-car Palace in Biddeford

Grab a stool at Maine's oldest diner
The barrel roofed train-car looks incredibly good given it’s nearly a century old.
By: BRIAN DUFF  |  June 11, 2014

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Finding balance in brisket

Savoring Salvage BBQ's take on casual dining
Salvage might suggest a plausible strategy to...salvage the distinctive experience of casual dining in Maine.
By: BRIAN DUFF  |  June 06, 2014

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Immigrant Kitchens: Dare to dal

Once you know the ingredients, it’s easy
Growing up in the town of Umreth in Gujarat State in northwestern India, her mom made toor dal several times a week.
By: LINDSAY STERLING  |  May 29, 2014

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The wheels on the bus go glug, glug, glug

Maine Brew Bus launches new tours and service
It makes sense that the Maine Brew Bus, our favorite local designated driver founded by Zachary and Allison Poole, is expanding right along with the breweries it promotes on its all-inclusive beer tours.
By: DEIRDRE FULTON  |  May 22, 2014



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Where coffee reigns supreme

Cupping helps clarify java preferences
Cupping helps clarify java preferences
By: KATE MCCARTY  |  May 21, 2014

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Three times lucky

 Miyake Diner joins the masterful chef’s local line-up
Miyake’s new diner reclaims the location of his original restaurant, the wonderful Food Factory. 
By: BRIAN DUFF  |  May 16, 2014

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Cheap soups for modern times

Mi Sen’s noodle bowls hit the spot
The Mi Sen Noodle Bar on Congress offers a premonition of the future of dining out: a satisfying meal that is globally inspired, up on the latest trends, and about the price of a good smartphone app. 
By: BRIAN DUFF  |  May 08, 2014

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Tastes like world peace

A celebratory dish with chicken, tumeric, and fresh ginger
Savita began to teach me how to make jalfrezi , a dish her family at home would be eating together on that day.
By: LINDSAY STERLING  |  May 01, 2014

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Food truck fleet updates

'Tis the season for dining al fresco
First, the good news: most truck owners were very happy with their first year of service in Portland.
By: KATE MCCARTY  |  April 25, 2014



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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

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Give 'em a hand

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

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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

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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

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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



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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

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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

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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

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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

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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


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