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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

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

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

Recipes for college cooks who are more Top Chef than Top Ramen

Dorm gourmet
In some ways, going to college can be like going out on the road with a band.

By: JESSICA BRYCE YOUNG | January 25, 2012

Pelmeni are a quick, easy, warm, filling Russian staple

Something other than chili
My friend's family only eats meat that he hunts: duck, venison, and moose.

By: LINDSAY STERLING | January 11, 2012

Interview: A new world for the Coma junkies

Awkward talks
Based on gustatory adventurer Joe Ricchio's cult foodie blog Portland Food Coma, Food Coma TV (foodcomatv.tumblr.com) has had a revelatory first season.

By: NICHOLAS SCHROEDER | January 05, 2012

Snow or no snow, there's always food and beer

Slopeside eats
Despite the lack of snow, it's officially ski season.

By: LEISCHEN STELTER | January 04, 2012

2012 could see a resurgence in Portland's food scene

Fortune's return
It was four years ago — the beginning of 2008 — that Portland prepared to get its moment at the center of the nation's food consciousness.

By: BRIAN DUFF | December 28, 2011

Cut calories in the New Year

Getting healthy
Several Portland restaurants will offer menu items at the price of their calorie count on Tuesday, January 3 — a nod toward the city's obesity prevention initiative and recent efforts to get local, non-chain eateries to provide nutrition information to their diners.

By: DEIRDRE FULTON | December 28, 2011

Year-end second chances in Portland dining

Don't miss out
With the vogue in ever-changing menus, there are probably hundreds of great dishes that come and go every year in Portland that nearly everyone misses. You can't think about it: that way madness lies.

By: BRIAN DUFF | December 21, 2011

Stuffed loins for Christmas?

Maybe you should host the family feast
Before my Nicaraguan cooking lesson with Jenny Sanchez, I wanted to quit Christmas.

By: LINDSAY STERLING | December 14, 2011

Eat like the 1 percent

. . . but on a 99-percenter’s budget
Maine has some pretty amazing chefs and restaurants — many using our local bounty as raw materials for their incredible creations.

By: DEIRDRE FULTON | December 07, 2011

Arrive with these locally sourced hostess gifts

Make Emily Post proud
'Tis the season of not wanting to show up to holiday parties emptyhanded.

By: DEIRDRE FULTON | December 07, 2011

Facing down Grim

The very flavor of warmth graces the Nguyens' beef stew
We are now entering the eight-month-long conglomerate season I like to call Grim.

By: LINDSAY STERLING | November 16, 2011

The Portland Farmers' Market reaches a wider audience

Growth spurt
Even on a chilly Saturday morning in November, there's a steady stream of people weaving through the nearly two-dozen farm stands lined up in Deering Oaks Park.

By: LEISCHEN STELTER | November 09, 2011

The next great finger food

For after trampoline-ing, or really anytime
Dolmas are incredibly delicious edible packets of spiced rice and/or meat that are packable, portable, and extremely healthy.

By: LINDSAY STERLING | October 19, 2011

Tasting Iraqi hospitality in Westbrook

A feast for a guest
At Mona's house in Westbrook, when a guest comes to visit, this is what she makes: a platter of yellow rice topped with golden bone-in chicken pieces, tomato-and chili-flake soup, a platter of beef dolmas, flatbread, pickled vegetables, fresh salad, watermelon, and a lemon-yogurt drink.

By: LINDSAY STERLING | September 21, 2011