Recipes

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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

The Art of Eating turns 25

The teaching book
A recipe is a slippery creature. Understanding how to throw a certain combination of ingredients into a pot and make something edible is one thing. Truly feeling the intention behind it? That's another.
By CASSANDRA LANDRY | November 30, 2011

By | January 01, 0001

The story behind a South Portland Cambodian curry

A hard-won meal
Before you make Makara Meng's Cambodian curry soup, you need to know how it got to these pages.
By LINDSAY STERLING | August 24, 2011

Eat me: Delicious insects will save us all

Insects are a more sustainable protein source than cows or pigs, they're more nutritious, and they're being taken seriously.
Insects are a more sustainable protein source than cows or pigs, they're more nutritious, and they're being taken seriously.
By DEIRDRE FULTON | November 17, 2010

Revelations at Asmara

Eritrean ingera with spicy chicken
I've always wanted to learn how to cook ingera, a spongy crepe served at Asmara, an (well, the ) Eritrean restaurant in Portland, with gorgeous piles of creamy orange lentils, cabbage and potatoes, kale, and spicy chicken.
By LINDSAY STERLING | July 28, 2010

By | January 01, 0001

Live to be 106

The Nicaraguan secret: tortas de espinaca
Jenny Sanchez learned many of her magical dishes, including chancho frito and gallo pinto (previously featured here), from a family helper when she was a young girl.
By LINDSAY STERLING | June 02, 2010

‘Junk Food’ Improvement

Don’t give up the sweets
Portland native and healthful-cookie entrepreneur Laura Trice has based her career on building a better sweet tooth.
By SARA DONNELLY | May 12, 2010

Drink like Don

Whiskey drinks for people who don’t like whiskey. Yet.
If Mad Men has taught us anything, it's that we shouldn't go to a 1960s advertising executive for health advice.
By JASON O'BRYAN | December 08, 2009

Even more recession recipes

Big Fat Whale
Scamfast
By BRIAN MCFADDEN | November 25, 2009

Healing power

Bulgarian bean soup and spanakopita to the rescue
Last Friday evening, it was like a geyser of anger exploded through the floorboards of my house.
By LINDSAY STERLING | October 21, 2009

Spring roll work area

American people under construction
In America, you can make your way through life without cooking. My friend is a Warmer Upper. Her meals are hot dogs and other frozen, jarred, or packaged things you heat up. And yet, she was at my house one afternoon for lessons on how to make fresh spring rolls.
By LINDSAY STERLING | June 03, 2009

Maria's Seaside Café

The place to be in Misquamicut
The recent mini-heat-wave that made us all optimistic that summer really would roll around again set us to thinking about seasonal restaurants along Rhode Island's shore.
By JOHNETTE RODRIGUEZ | May 27, 2009

More recession recipes

Big Fat Whale
Pity chips and fancy beans
By BRIAN MCFADDEN | May 20, 2009

A better brunch

If you can't make it out, here's what to do at home
There is no worse fate than the purgatory of Sunday brunch. The scene is almost universally the same: after a night of aggressive drinking and merriment, boozy plans are laid to meet up in the morning for brunch.
By TODD RICHARD | July 19, 2011

Angkor Restaurant

Cambodian with a Khmer accent
There is an interesting story behind many of the recipes at Angkor Restaurant.
By BILL RODRIGUEZ | December 29, 2008

The borscht I kissed once...

...in an underground hallway — and rediscovered at home
When I was working at the Harraseeket Inn in Freeport, two housekeepers who didn't speak English but giggled a lot brought in a pot of their family's borscht for the employee meal. In the dark basement hall where the employees ate, I tasted serious family-secret-cooking.
By LINDSAY STERLING | November 19, 2008

Persian pleasantries

Making Iranian eggplant stew
I went to the Kismet Inn a couple blocks from the water in downtown Bath to learn how to cook the innkeeper’s Iranian eggplant stew.
By LINDSAY STERLING | October 23, 2008

Pumpkin primer

Turn the fall harvest into a feast
For budget-conscious shoppers, the arrival of pumpkin season is a boon.
By TODD RICHARD | October 17, 2008

If you’re not sweating...

...something’s wrong with you
A sculpture on display at Filament Gallery this summer memorialized one of Jamaica’s great cooks. Her likeness is carved out of wood, sanded and polished with butcher’s wax.
By LINDSAY STERLING | September 24, 2008

Laymoon is lemon

How a Lebanese woman makes tabouleh
El-taha’s house in Falmouth is populated with an easy Lebanese-American combo-culture.
By LINDSAY STERLING | August 27, 2008

It's cookout weather!

Fending off the picnic “fruitcake”
If you’re attending (or hosting) a cookout, then have a heart and offer your guests something besides the obvious norm. Here are a few ideas.
By TODD RICHARD | July 23, 2008

What to eat in a bikini

Brazilian fried chicken + potato salad + rice
Brazil isn’t all about major wax jobs and itsy-bitsy bikinis.
By LINDSAY STERLING | July 02, 2008

Backyard barbecue basics

Blake Smithson shares smoky secrets
The intricacies of barbecue as a method, a meat, and a meal are several. Thankfully, Smithson is generous with his seasoned advice.
By TODD RICHARD | June 25, 2008

Origami appetizers

Otherwise known as Somalian samboosas
Welcome to a tasty morsel of Somalian life.
By LINDSAY STERLING | June 04, 2008

Where's the beef?

Ten steakhouse alternatives for frugal foodies
“Beef: it’s what’s for dinner,” say the cattle lobby’s TV ads, and I sigh in agreement.
By MC SLIM JB | June 04, 2008

Fiddling with fiddleheads

A seasonal treat, explained
The fiddlehead is Maine’s simplest, and quite possibly Maine’s most revered, delicacy.
By TODD RICHARD | May 28, 2008

Chinese Laundry

Exotic and erotic
Very Hong Kong street stall, kind of Blade Runner without the rain.
By BILL RODRIGUEZ | May 22, 2008

Heirloom Ukrainian recipes

Written in English for the first time
In a wind-bound seaside cottage rental where she’s been living this year, Sasha Prygoniuk, a 25-year old Ukrainian, has volunteered to teach me (and you) how to “kook,” (as she so charmingly pronounces it).
By LINDSAY STERLING | May 07, 2008