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The borscht I kissed once... 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

Natural style

The Theater Project's fab Steel Magnolias
The Louisiana salon run by Truvy is packed with the stuff of 1980s comfort and beauty: Tab, trolls, and a whole slew of blow dryers.
By MEGAN GRUMBLING  |  May 07, 2008

Gastronomic stimulus package

Splurge a little at the Cheese Iron
This, coupled with the thaw and other natural stimulus packages, write a recipe for the spoils of spring: maturing cheeses, bright wines, green garlic ramps, and outdoor eating.
By TODD RICHARD  |  April 30, 2008

Samuel Adams American Homebrew Contest winners

Cheered beers
Ever since Jimmy Carter legalized homebrewing in 1978, Americans have been sterilizing bottles, boiling barley malt, and trying their hands at a galaxy of adventuresome beer styles.
By MIKE MILIARD  |  April 23, 2008

Bar food, with tunes

At Empire Dine and Dance
In offering us a new casual way to sample local culture — social and cultural, if not culinary — Empire is a welcome addition.
By BRIAN DUFF  |  April 16, 2008

Craigie Street Bistrot’s ragoût of venison sausage and mushrooms with slow-cooked egg

When bringing home the bacon’s just not good enough
Surely, you think, this is the end of the rainbow. Not at Craigie Street.
By KENJI ALT  |  April 09, 2008

Teach me your beans

Whatever they may be called
I had assumed the choice of beans — black, pinto, or refried — was a Latin American thing.
By LINDSAY STERLING  |  April 09, 2008

The wonders of olive oil

The Italians, French, and Greeks are on to something
Many of us may think about increasing our intake of olive oil just by pouring a bit more on our salads.
By JOHNETTE RODRIGUEZ  |  April 02, 2008

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