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Whiskey isn’t just the water of life

A civilized drink
Vodka is supposed to taste like nothing and gin is supposed to taste like something (juniper).
By: BRIAN DUFF  |  February 06, 2013


A bunch of Maine-related whiskey items, some of them a stretch

How did Blood & Whiskey Studio — a custom-printing business based on Peaks Island — get its name?
By: DEIRDRE FULTON  |  February 13, 2013


Embracing everything but the squeal in Porkland

Going whole hog
Bacon is so 2010 — no one is surprised to find cured and candied pork belly in cocktails and chocolate bars anymore.
By: LAURA MCCANDLISH  |  February 01, 2013


Jews wrestle with pork

Preferably pastured, it’s no longer treif for many locavores
Rabbi Jared Saks, of Maine's largest Jewish congregation, no longer subscribes to his religion's most well-known taboo.
By: LAURA MCCANDLISH  |  January 30, 2013


Learning to eat more with less impact

Plant-based practice
In the course of an hour, Chris McClay convinced me that I just may be able to live without cheese.
By: DEIRDRE FULTON  |  January 23, 2013


The koan of Chinese food

Where can we find our moment of Zen?
It seems every time I check out a promising new Chinese place in Portland, federal officials arrest someone at a dismal Chinese restaurant elsewhere in Maine (this week it was the Twin Super Buffet in Brewer that was raided by the feds).
By: BRIAN DUFF  |  January 23, 2013


Eventide’s superior oysters, and imaginative cuisine

Slurping with delight
When you take the helm of a great institution, it can create a paralyzing fear of screwing things up.
By: BRIAN DUFF  |  January 16, 2013


Building a hub for food

Behind the scenes with a community project to feed bellies and souls
Exploding out of the mind of Portland idea-man Eli Cayer, 39, and with financial backing from his Urban Farm Fermentory, is the conversion of a former East Bayside taxi garage into a home for food processors and preparers right on the Portland peninsula.
By: JEFF INGLIS  |  January 09, 2013


Haiti’s in trouble

But the food’s awesome — and you can help
We're cooking green plantains, habanero-lemon pork ribs, and rice and beans.
By: LINDSAY STERLING  |  January 09, 2013


Eat more Maine scallops and pollock, and less imported, farmed salmon and shrimp

Seafood resolutions
Fresh Maine sea scallops (dredged by day-boats or caught by divers) are everywhere this fleeting season, rebounding after a collapse that prompted a three-year-moratorium.
By: LAURA MCCANDLISH  |  December 31, 2012


Portland should play catch-up in the coming year

Each century remains mired in the past one for about a dozen years.
By: BRIAN DUFF  |  December 26, 2012


Plenty of sweetness, though a touch of sour too

Tastes of the year
Our lives are dominated by strange forces we cannot control — economic, demographic, epigenetic, psycho-sexual.
By: BRIAN DUFF  |  December 19, 2012


Learning about Nigerian cuisine and culture

A ticket to Africa
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.
By: LINDSAY STERLING  |  December 12, 2012


A Quest for the Treasure of Mount Denny’s

There and back again
When we heard Denny's had released a special menu in honor of The Hobbit: An Unexpected Journey , our first collective thought was "Uh, gross."
By: ALEXANDRA CAVALLO  |  December 12, 2012


Acadian goes underground for monthly ‘Pocket Brunch’

French-Canadian hot seat
When greasy poutine with cranberry ketchup is the salad course, you know you're in for a raucous meal.
By: LAURA MCCANDLISH  |  December 05, 2012


Review: Gather

Community, local flavors, and expert preparation
As we continue to withdraw from the institutions that once organized modern life, we fill the abandoned spaces with restaurants.
By: BRIAN DUFF  |  November 28, 2012


Comparative burger eating

What’s between the buns?
Cheap burgers might be the biggest problem in America's culinary landscape.
By: BRIAN DUFF  |  November 21, 2012


Stay warm with a Costa Rican staple

Back to basics
Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
By: LINDSAY STERLING  |  November 14, 2012


Maine farmers start growing ginger

Taking root
When chef Aaron Park pickled a batch of fresh, young ginger this fall, its color amazed him.
By: LAURA MCCANDLISH  |  November 07, 2012


The new Salvadoran spot on Congress is a must-taste

Flores blooms in fall
No restaurant in Portland captures the look of a good hole-in-the-wall better than Flores, a new Salvadoran spot next to Bodega Latina — right where Congress Street starts to curve and head downhill, so to speak.
By: BRIAN DUFF  |  October 31, 2012


Two teahouses complement each other’s flavors

Steeped in tradition
For those who care about politics we are entering the most tension-filled fortnight in quite a while.
By: BRIAN DUFF  |  October 24, 2012

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