The owner of Norimoto Bakery in Portland's Deering Center came to her craft later in life and with little forethought. Now, she's up for a James Beard Award for the third time.
Nutrition directors from several districts attended a training held by the state in February with an eye to adding more vegan and vegetarian lunch dishes this fall.
Tomatoes, potatoes and peppers are among them.
Chicken Vinegar Bread started as a way to use up a jar of hot cherry peppers but has become a staple for Rachel Getz and her partner.
Join the regulars who have found their way to the tiny spot on Bishop Street in Portland.
Much like matzo crunch, this Passover treat is hard to put down.
https://www.centralmaine.com/2024/04/21/add-this-sweet-tahini-matzo-to-your-seder-table-and-swoon/
There are 3 basic types: sugar snaps, snow peas and shelling peas. Fresh from the garden, all peas are peerless (though garden asparagus gives them a run for their money).
Zahir Janmohamed, a visiting Bowdoin professor and co-founder of the acclaimed 'Racist Sandwich' podcast, asks difficult questions about race, gender and class – and how food relates to them al...
The company also adopted strawless lids in 2019, and last year, it said it would accept customer-provided cups for drive-thru and mobile orders in the U.S. and Canada.
The coffee that picked you up this morning is 600,000 years old
Several Maine companies that make veggie burgers are expanding their production.
Things will be different in the Atwell's vegetable garden this year. Among other things, the couple is eager for bell peppers that get enough sun to actually ripen.
University of Maine at Augusta hosts Muslim holiday marking the end of the holy month of Ramadan.
https://www.centralmaine.com/2024/04/13/eid-al-fitr-celebration-breaks-ramadan-fasting-in-a-big-way/
The restaurant started selling its Chili Crunch product in 2020, a crunchy spicy oil with dried peppers and other ingredients like sesame seeds and garlic.
New to the nonalcoholic beverage market, hop-flavored seltzer water already has plenty of fans in Maine's craft brew industry.
https://www.centralmaine.com/2024/04/12/maine-makers-explore-the-potential-of-hop-water/
Though they fast every day during the holy month, Muslims enjoy scrumptious traditional foods during the evening iftar meals and the holiday's final Eid al-Fitr feast.
Former Waterville mayor Tom Nale is opening MEZZA, a new Lebanese restaurant, located near the area where their Lebanese immigrant relatives settled in the late 1800s and early 1900s.
As our Maine Gardener column turns 20, writer Tom Atwell reflects on how gardening has changed.
Mainers of varied backgrounds share memories and stories of the family dishes that signal Easter to them.
https://www.centralmaine.com/2024/03/29/hop-the-globe-with-these-easter-food-traditions/
An early spring storm dumped snow and ice over much of the state, keeping many sugarhouses from opening on their most lucrative weekend.
The wild blue mussel population on the Maine coast has dropped 60% since the 1970s. Experts believe warming waters and increased predation are to blame.
https://www.centralmaine.com/2024/03/24/where-have-all-the-mussels-gone/
The process takes some time but is straightforward.
No knock on pancakes with syrup, but here are tips and recipes for using spring's liquid gold to its fullest potential. Try it in everything from salad dressing to oyster mignonette.
https://www.centralmaine.com/2024/03/24/7-ways-to-highlight-maple-syrups-savory-side/
Four years ago, a home cook in Gray added this bread to her repertoire. It's versatile, fast and 'generally delicious.'
Many annuals, and perennials, too, are easy to grow from seed directly in your garden.
Tofu, tempeh and seitan can all stand in for corned beef in the boiled dinner that's traditional for St. Patrick's Day.
Working in creative tandem with photographers, food stylists craft all manner of recipes into cookbook, magazine and ad images meant to make you salivate.
https://www.centralmaine.com/2024/03/10/food-stylists-get-paid-to-play-with-their-food/
Born as the humble food of farm laborers in Valencia, it was cooked over an open fire in the field with whatever ingredients were easily at hand.
https://www.centralmaine.com/2024/03/10/paella-wasnt-always-a-delicious-dinner-party-trick/
Late winter/early spring is the perfect time to repot houseplants.
Gum-makers are trying to figure out what will make Americans start chewing again.
There are more than 70 restaurants statewide offering deals during the event, which starts Friday and runs through March 12.
Bonus: Bring any branches you trimmed from flowering shrubs and trees inside and arrange in vases. Be patient, and in a few weeks enjoy beautiful blossoms.
https://www.centralmaine.com/2024/02/25/tips-for-springtime-pruning/
For one retiree in South Bristol, dinnertime comfort means Continental Chicken.
https://www.centralmaine.com/2024/02/25/home-plates-how-do-you-define-comfort/
The compelling Netflix 'You are What You Eat: A Twin Experiment' is finding converts to veganism.
No need to be regimented inch by inch and row by row. Inject a bit of free spirit into your gardening style as a way to use up old seeds and discourage pests.
https://www.centralmaine.com/2024/02/18/add-a-little-chaos-to-your-garden/
This one-pot baked farro with tomatoes and kale is cheesy and substantial.
Good rice is nice, but the real secret is love and time, according to this Brunswick cook.
https://www.centralmaine.com/2024/02/18/home-plates-what-makes-the-perfect-risotto/
Bouley was part of a culinary vanguard in the 1980s that created the New American style and turned fine dining into an expressive art form, leading to the rise of rock star chefs.
For Valentine's Day, we asked a handful of Mainers what culinary objects make their hearts full.
To a bird, a grub, a nymph, a slug, a maggot all just spell lunch.
Supporters want lawmakers to do something about rotting food waste, which produces dangerous levels of methane gas. But critics of the proposal say a ban would be too costly for the state and bus...
https://www.centralmaine.com/2024/02/05/maine-may-join-states-that-ban-food-scraps-from-landfills/
Barracuda, a project of universities in Maine and Vermont, gathers and shares data.
Learn to make the iconic new year's dish at home.
In a sweeping 2-year investigation, the Associated Press found goods linked to prisoners wind up in the supply chains of everything from Frosted Flakes cereal and Ball Park hot dogs to Gold Medal...
Gas stoves have come under criticism for their impact on the environment and people's health. Can we induce you to change?
With film awards in full swing and the Oscars looming on the horizon, it's as good a time as any to level up your popcorn game. We have recipe and topper ideas to keep you popping all winter long...
https://www.centralmaine.com/2024/01/28/its-crunch-time-a-popcorn-primer-for-awards-season/
But they don't go far enough, as homeowners probably won't read them. It's the plants and animals in your garden that will suffer.
Here's the scoop on the James Beard Awards.
https://www.centralmaine.com/2024/01/25/want-an-inside-look-at-the-oscars-of-the-food-world/
The state's restaurants and food professionals were nominated in numerous categories, including Outstanding Restaurateur, Best New Restaurant and Best Chef: Northeast.
https://www.centralmaine.com/2024/01/24/james-beard-foundation-names-10-semifinalists-from-maine/
Pansies have figured out how as a response to the dire drop in pollinator numbers, but self-pollination produces weaker plants.