The company behind Eventide, The Honey Paw and Hugo’s has been operating a specialized online store. And among the two dozen items our restaurant critic has tried, ‘precisely none have been duds.’
Peggy Grodinsky
Posted inFood & Dining, Green plate special, Recipes
This week’s cooking challenge: Monkfish liver
In which our columnist tries to get over her distaste and learn a sustainable new preparation.
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Posted inFood & Dining, Recipes
Homefront: Oh, Those Eggs!
“I now understand the decadent roaring twenties, which followed the swine flu of 1918. When COVID times are over I’m buying a flapper dress with the heaviest beading, swingiest fringe and deepest cleavage. The party will be huge with the liveliest band. We’ll bring in the sunrise. “In the meantime, I’m doing what I can […]
Posted inFood & Dining, Maine Gardener
To clean the garden or not to clean? That is the question (sorry, Shakespeare)
Too much spring cleanup can hurt beneficial native insects, some experts say. But how to balance those concerns with the needs and convenience of the gardener?
Posted inFood & Dining, Maine Gardener
How to garden safely if there is lead in your soil
A project of the Cumberland Soil & Water Conservation District found high levels of lead in the soil of some Portland neighborhoods.
Posted inFood & Dining, Recipes
Homefront: Lamb for Easter from a local of Greek heritage who really knows his stuff
“Lamb has long played a starring role on Greek dinner tables, especially at holiday time. The flavor is unique, complex, and comparatively rich. Many happy memories go back to the early 1960s when my Greek grandparents, maternal (Panagakos) and paternal (Doukas), would always have lamb at the center of their Easter extravaganzas. “A close examination […]
Posted inFood & Dining, Green plate special, Recipes
Sure, it’s Easter, but what about that other holiday?
International Carrot Day was established to celebrate the healthfulness of the root vegetable.
Posted inArts & Entertainment, Food & Dining, Vegan Kitchen
A new dance collective in Maine promotes veganism through art
‘Art is a bridge. It can connect all different kinds of people,’ says Backyard Terrestrials co-founder Zara Boss.
Posted inFood & Dining, Recipes
Forget avocado toast. Have you tried avocado pesto?
‘Along the Italian Riviera, chefs add potatoes and green beans. In California, I add avocados,’ chef David Kinch says.
Posted inBusiness, Food & Dining
We’ll have what he’s having: Our critic reveals some of the best things he’s been eating
These are a few of his favorite things.