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Food Features


Give 'em a hand

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


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


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


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


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


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


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


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


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


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


Inside-out shepherd's pie from Sudan

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


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


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


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


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


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


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


I got set up in the bulgur aisle

 Blind cooking date with an Iraqi
At Sindbad, the Iraqi Market on Forest Avenue near Woodford Street, I was looking for fine bulgur.
By: LINDSAY STERLING  |  September 19, 2013


Celebrate Cinco de Mayo all year long

 Eat Mexican
If there’s anything better than sharing a big plate of nachos with a big group of friends, we haven’t found it yet.
By: DEIRDRE FULTON  |  September 12, 2013
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[ 04/18 ]   Max Garcia Conover  @ Lion's Pride
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