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How much spice is humanly possible?

Hot stuff
Sudha's display of spices looked like a painter's palette of India: yellow turmeric, brown cloves, white salt, brilliant orange-red chili powder — not the maroon stuff you find at the supermarket.
By LINDSAY STERLING  |  March 06, 2013

Groundfish special!

Folks, I'm just an American groundfish ...
By DAVID KISH  |  February 22, 2013

Recipe: Celery root rémoulade

From Diane Morgan’s Roots
Roasted celery root cubes are addictive and nutty, with a sweet flavor that almost resembles artichoke hearts.
By PHOENIX STAFF  |  February 13, 2013

Humanity is like stew beef

What are you going to do with it?
It was afternoon. I had just taught a cooking class at Portland High School and was carrying loads of gear out to my car when the school door locked behind me with half my stuff still inside.
By LINDSAY STERLING  |  February 13, 2013

New guide goes from Arrowhead to Yuca

Eats roots and leaves
If you want to eat more local produce come winter in Maine, you have to learn to love root vegetables.
By LAURA MCCANDLISH  |  February 13, 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

On the Cheap: Café Beirut

Lebanese fare beyond falafel in JP
People (my mom) always ask(s) me why I studied Arabic in school if I just want to be a food writer.
By LUKE PYENSON  |  December 21, 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

Photos: Making a recipe from The Smitten Kitchen Cookbook

Lisa Weidenfeld tries her hand at one of the recipes in The Smitten Kitchen Cookbook .
By LISA WEIDENFELD  |  November 15, 2012

Interview: Sound bites from Bourdain

We asked WFNX executive producer (and chef-in-training) Kurt St. Thomas to grill Bourdain on the intersections between music and cuisine.
By KURT ST. THOMAS  |  November 15, 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

5 secrets for making non-drip coffee at home

Cabell Tice, head barista at Thinking Cup, tells all.
By STEVE HOLT AND BRADEN CHANG  |  October 18, 2012

The Dominican flag is beautiful and delicious!

A great Columbian discovery
In August, Angel Ferreras, 39, did what any Dominican would do.
By LINDSAY STERLING  |  September 19, 2012

Review: Jacky’s Waterplace

Bursting with culinary character
The first time I visited Jacky's Waterplace, it was just before the grand opening, and who should be there to give us the grand tour but Jacky Ko himself.
By JOHNETTE RODRIGUEZ  |  August 28, 2012

Pave Paradise ...

and put up a Greek food festival
Why do we even use parking lots for cars? A food festival is a much better use of the space, don't you think?
By LINDSAY STERLING  |  June 27, 2012

Six local chefs serve up quick summer recipe tips

DIY Summer food
A grill is always a grill, whether you rock a two-foot kettle charcoal number or a gas-fueled beast with more knobs than an airplane cockpit.
By CASSANDRA LANDRY  |  June 08, 2012

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

What to Expect When You're Expecting

Expect a lot of silliness
What should you expect from Hollywood's latest ensemble adaptation of a self-help book? In short, a lot of beautiful starlets — Jennifer Lopez, Elizabeth Banks, Cameron Diaz, and Anna Kendrick among them — joking about farting, circumcision, unintentional urination, and any other bodily functions that can be "milked" for a laugh.
By JAKE MULLIGAN  |  May 17, 2012

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

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

Maine Azeris remember a massacre

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

Review: Persimmon

Perfection, earthbound and rarefied
As national press has informed us in recent years, Rhode Island has certainly, and deservedly, earned a reputation as one of the prime culinary hotspots in the country, so it has plenty of fine restaurants vying for of top honors.
By BILL RODRIGUEZ  |  February 28, 2012

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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

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

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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

Budget-friendly Thanksgiving options for the kitchen-averse

Out for the holidays
There are many good reasons to outsource your Thanksgiving meal to a professional.
By MC SLIM JB  |  November 16, 2011

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