Food

Maine Beer Mavens tackle craft brews

Beyond the boys’ club
Beyond the boys’ club

By: LAURA MCCANDLISH | May 23, 2013

Blue Rooster goes high-end informal

Park it here
If you want to know what making a food truck into an actual restaurant will be like, check out the new Blue Rooster Food Company

By: BRIAN DUFF | May 16, 2013

At Buck’s, naked is the way to be

Just the meat, please
At Buck's Naked BBQ the meat is cooked plain — without being infused or coated with in any particular sauce. This is meat we can relate to.

By: BRIAN DUFF | May 09, 2013

A sampling of a Burundian diet

Greens, beans, and goat
The minced cassava leaves in the bottom of her large pot looked like a wad of grass clippings removed from the inside of a lawn mower. As they heated up on the stove with water, they smelled like a health nut's green smoothie. And things kept getting better.

By: LINDSAY STERLING | May 03, 2013

Maine seaweeds make good eating

Beyond sushi sheets
Dig in, with our Maine seaweed tasting guide.

By: LAURA MCCANDLISH | April 24, 2013

Bohemia for business folk

Nietzsche thought that "however vigorously a man may seem to leap over from one thing into its opposite, closer observation will nonetheless discover the dovetailing where the new building grows out of the old." So it is at the North Point, a new Old Port restaurant and drinking spot run by a transplanted New York restaurateur and his brother.

By: BRIAN DUFF | April 17, 2013

Kushiya Benkay finds lovely harmony

A beautiful blend
What is most pleasing about Kushiya Benkay, a sort of skewer-pub from the folks at Benkay Sushi, is the way it brings together several impulses without going too crazy about any particular one.

By: BRIAN DUFF | April 10, 2013

Cinnamon’s secret identity

Rediscovering age-old wisdom: it’s a meat lover
Learning to cook with exotic ingredients is exciting, but what I like even better is seeing someone use an extremely familiar ingredient in a completely new way. It's both uncomfortable and invigorating. One minute you think you know something about an ingredient, and then the next minute you see that you don't know the half of it.

By: LINDSAY STERLING | April 04, 2013

Fresh garlic is a powerful, though now disease-prone, crop

Easier to grow than tomatoes
To experience the wonder of garlic, you have to grow it for yourself. It's an easy enough gateway crop the blackest thumb can tackle, even on a stoop in pots. All garlic requires is patience.

By: LAURA MCCANDLISH | March 27, 2013

Saco star: Luis’s phenomenal arepas

Delicious inside and out
You might want to hug Luis, or at least flirt with the guy, because he is creating first-rate arepas in his charming little shop.

By: BRIAN DUFF | March 20, 2013

Entering the club at 91 South

In praise of privacy
There was a time when private clubs existed to meet a pressing need: maybe as a way to keep out parvenus, or to discreetly get into some gay stuff.

By: BRIAN DUFF | March 13, 2013

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

Maine Law Colloquium Embraces Local Food

Suits meet boots
Do front-yard gardens and backyard chicken coops, as leading symbols of our thriving food movement, deserve First Amendment protection, much as black armbands did during the Vietnam War?

By: LAURA MCCANDLISH | February 27, 2013

These fish really are delicious, if scarce

Every culture has its totemic animal, anthropologists suggest, and ours here in Maine might just be the groundfish.

By: BRIAN DUFF | February 20, 2013

How farmers stay busy during the colder months in Maine

A year-round occupation
When we think of farms, fruits and vegetables, and the bounty of the garden, we don't usually think of February — at least not in Maine, and definitely not after a blizzard of historic proportions.

By: DEIRDRE FULTON | February 13, 2013

Things you can do with root and bulb vegetables — other than eating them

Tendrils
Take the onion skin, the super-thin, transparent layer (often between two of the thicker, outermost layers) and place the onion skin over a mild burn, scrape, or cut.

By: JEFF INGLIS | 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