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food_tequila_list

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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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

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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

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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

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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



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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

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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

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Inside-out shepherd's pie from Sudan

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

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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

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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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Keeping the food scene on an even keel

 Eating up 2013
A year ago Portland was feeling giddy, food-wise — with Eventide on every national best-of list, many interesting new openings rumored, and several prominent food trends, like pop-ups and food trucks, poised to take root in our town.
By: BRIAN DUFF  |  December 19, 2013

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Oysters at home for the holidays

 Take time to find your favorite flavor
When someone describes oysters as tasting “of the sea,” it always makes me wonder the last time they tasted seawater.
By: KATE MCCARTY  |  December 04, 2013

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For the tiny space and a light touch at Piccolo

 No small praise
As the carefully nurtured product of pair of married chefs, Damian Sansonetti and Ilma Lopez, Piccolo is perhaps best understood in terms of the little-beloved offspring who enchant us, but occasionally frustrate us as well — each in both expected and unexpected ways.
By: BRIAN DUFF  |  November 27, 2013

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Learn to love sour and bitter

 The long pour
If chefs make this cuisine appealing enough, perhaps a Scandinavian sensibility will worm its way deeper into our viscera. And if they lower our inhibitions with great drinks, so much the better.
By: BRIAN DUFF  |  November 20, 2013

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Make ’em today, serve ’em tamale

 Gifts for dinner
How are you going surprise 20 people on your list with great gifts — without going into debt or driving yourself crazy?
By: LINDSAY STERLING  |  November 14, 2013



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A farm-to-food-truck tale made in Maine

 Talented chefs, unusual produce
The meat, fish, dairy, and produce Small Axe serves is all from local sources, drawing on Deuben’s and Leavy’s longstanding relationships with nearby purveyors.
By: KATE MCCARTY  |  November 07, 2013

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Two great new drink spaces: Vena’s and Omi’s

 Good things come in pairs
 Good things come in pairs
By:  |  October 30, 2013

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Elsmere serves up fantastic meat

 Nailing the ’cue
Elsmere offers all the trappings of good meat sans the anxious self-righteousness with which too many chefs serve it and talk about it.
By: BRIAN DUFF  |  October 24, 2013

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Learning to make an easy Nicaraguan pineapple pork

 Boning up on sweet and sour
As we gathered to cook one of her favorite Nicaraguan dishes, Jenny Sanchez instructed, “This is sweet food,” like that would be something I’d never heard of.
By: LINDSAY STERLING  |  October 17, 2013

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Come to Maine, stay Phoever

 Enjoy the tastes at a new Vietnamese restaurant
Any place that thinks to name its spring rolls after the Bowdoin Log has some deep Maine knowledge.
By: BRIAN DUFF  |  October 02, 2013


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