In truth, bell peppers would like a longer, warmer growing season than Maine offers. (And so might we humans.)
Peggy Grodinsky
What’s Up in June: Even with short nights, it’s a great month to see stars
On June 10, Jupiter will rise at sunset, reach its highest point in the sky at midnight, and not set until the sun rises.
Take your Caesar salad to the grill to get a smoky char
It’ll bring a whole new dimension to the classic.
Maine poet Wesley McNair takes us on ‘The Rhubarb Route’
Naturally, a man famous for conveying the everyday lives of northern New Englanders takes rhubarb as his subject.
The sear, steam and sauce formula for sustainable vegetable cookery
Bonus: At the end of the day, you’ve just a single pan to wash.
Looking for healthy, easy recipes? (Who isn’t?) “The Ultimate One-Pan Oven Cookbook” has your name on it.
Julia Konovalova’s book is a guide to mastering oven cooking – with numerous photos.
Awesome scenery, good company, cold beer and belly laughs along the Pacific Crest Trail
As columnist Carey Kish navigates the trail, one million footsteps and counting, he encounters deep snow — and figures out a workaround.
Flavored salt is the latest extravagance for seasoned foodies
Chefs and bartenders are spiking the seasoning with everything from lemons and fennel to blood oranges and ramps.
Maine animal rights organizations are upping the ante with billboards, subway ads and unsettling videos.
‘Some of the footage is pretty disturbing,’ says an organizer of one group. ‘But these are disturbing industries doing disturbing things to animals.’
Roses are no longer the high-maintenance, finicky creatures they used to be
Two rose experts talk about the many disease-resistant, cold-hardy roses now on the market.