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A new crop of restaurants open in time for summer

Reap the delicious bounty
Just when you thought the Portland food scene couldn't get any better, a handful of new restaurants and bars are gearing up for the summer.
By: AMY ANDERSON  |  June 21, 2012

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We see fish cakes in your future

A surprising prediction
We love our fish cakes in Maine. They're usually a mixture of breadcrumbs, egg, seafood, and parsley, formed into cylinders and deep-fried.
By: LINDSAY STERLING  |  May 30, 2012

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Casco Bay’s restaurants, bars, + markets

Island hopping
The islands of Casco Bay may seem remote (especially in the winter), but some are as close as a 20-minute ferry ride. As summer approaches, take a break from Portland's busy foodie scene and treat yourself to the tastes of the islands — after a breezy, salty boat ride across the ocean.
By: AMY ANDERSON  |  May 23, 2012

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Tasting excellence at Miyake

Flavor frenzy
There is a theory about the extreme inequality found in American culture and economy that goes something like this: inequality is the price of a culture designed to identify and reward great talent.
By: BRIAN DUFF  |  May 16, 2012

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Review: Holy Donut

Holy potatoes! Yep, spuds are the not-so-secret ingredient in these doughnuts
All cuisines rely on the experience of regression for their deepest appeal.
By: BRIAN DUFF  |  May 09, 2012

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A Southern fave, brought north via Africa

Hallelujah! Praise collards!
My road to collard green enlightenment opened up, of all places, at the checkout at T.J. Maxx.
By: LINDSAY STERLING  |  May 02, 2012



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Restaurant composting closes another local-food loop

Eat your waste
You — or your neighbor — may do it at home, but now area restaurants, hospitals, schools, and grocery stores are also reducing their waste and producing rich soil by turning food scraps and paper products into compost.
By: AMY ANDERSON  |  April 25, 2012

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Review: Al Huda

A very warm welcome indeed
The long coastline of Somalia is at the root of its culture's many complexities.
By: BRIAN DUFF  |  April 18, 2012

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Exploring Frontier’s new menu

Civilizing influences
"Civilizing" the frontier was a long and complex process, with lasting effects on our culture.
By: BRIAN DUFF  |  April 11, 2012

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Forget burritos — try this chicken soup

East Mex
Well into her 30s with two kids and a husband, Azminda was still being ribbed by her father for being a bad cook.
By: LINDSAY STERLING  |  April 04, 2012

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Food (trucks) for thought

Group works to bring more mobile eats to Portland
It's nearly summer, and eating outdoors is one of the prime luxuries Maine can offer its residents and visitors. Portland's considering making that easier, with its Food Truck Task Force determining how to organize the debut of the latest nationwide foodie-fad.
By: AMY ANDERSON  |  March 28, 2012



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Review: Seagrass Bistro

How the other 1 percent feast. It's delicious!
The day is coming when the baby boomers will bankrupt this country, sparing only their own nest-eggs and supplemental health insurance.
By: BRIAN DUFF  |  March 21, 2012

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Review: Sabor Latino

Finding the right mix
Some new restaurants obsess over getting the décor just right. Others focus on creating a perfect menu.
By: BRIAN DUFF  |  March 14, 2012

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Maine Azeris remember a massacre

A commemorative feast
Maine Azeris remember a massacre
By: LINDSAY STERLING  |  March 07, 2012

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Networking breakfast leads to citywide forum

Growing connections
As interest in the local-food movement expands in Portland, lack of coordination can lead to duplicate or missed volunteering efforts and resources.
By: AMY ANDERSON  |  February 29, 2012

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Marcy's new owners step up, but not overly far

Preserving a treasure
Inheritance is the problem of the modern age.
By: BRIAN DUFF  |  February 22, 2012



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Review: The Thirsty Pig + Novare Res

Lift a stein and down a sausage at the Thirsty Pig, or Novare Res
The traditional remedies for the burdens of life, at least in the Anglo-Saxon and Germanic traditions that dominate American culture, have been beer and sausage — cheap ways to blot the pain with a light buzz and a stomach full of rich food.
By: BRIAN DUFF  |  February 15, 2012

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Learning to make a Bosnian Serb’s meat pie

From cleaning to cooking
Finding a cooking lesson with an immigrant is like love. It comes when I least expect it.
By: LINDSAY STERLING  |  February 08, 2012

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No matter how you get fresh food, you can get it

No excuses
Even with Maine's short growing season, farmers all over the state are working to accommodate the needs of their customers who want to eat locally year-round.
By: AMY ANDERSON  |  February 01, 2012

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Top slices

Standouts in by-the-piece pies
College is all about ordering pizza at all hours, often delivered to dorms or apartments hosting major cram sessions (or, you know, other student-type activities). But what if you're out and about, on the town, and want a slice for lunch?
By: PHOENIX STAFF  |  January 25, 2012

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Review: China Taste

The family-run place you're hoping for
It's often claimed that there is no good Chinese food in Portland. But when four Maine Chinese buffet restaurants were raided by federal agents for deplorable working conditions, money laundering, and other alleged crimes a few months back, it put things in perspective.
By: BRIAN DUFF  |  January 25, 2012


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