All Authors >


Latest Articles


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


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


Super nanny

There's more to goats than cheese at Hamdi
Margaret Hathaway, a true goat expert who traveled the US on a quest for the perfect goat cheese and wrote a book called The Year of the Goat, informs me that goat is the next hottest meat.
By: LINDSAY STERLING  |  July 30, 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


Origami appetizers

Otherwise known as Somalian samboosas
Welcome to a tasty morsel of Somalian life.
By: LINDSAY STERLING  |  June 04, 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


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


Changing your world view

One Pad Thai at a time
Real wealth doesn’t have anything to do with having granite countertops.
By: LINDSAY STERLING  |  March 12, 2008


From Mangoland to Portland

Venezuelan arepas bring the tropics to Sleetville
It’s a particularly wonderful experience to eat Venezuelan food in the middle of a sleet storm in Maine.
By: LINDSAY STERLING  |  February 13, 2008


Vibrant and crunchy

Home-cooked Turkish delights
In the shadow of the Maine Mall is a residential street lined with duplexes that all look alike.
By: LINDSAY STERLING  |  January 16, 2008


Curing boredom

Leave it to the Chinese to solve the riddle
If you asked me the secret to Chinese food a couple weeks ago, I might have guessed: MSG?
By: LINDSAY STERLING  |  December 12, 2007


Antidote to modern life

Bigos, the Old-World comfort stew
Finally, she says, “We have in our genes to eat bigos.” No matter where we’re from, I think we all do.
By: LINDSAY STERLING  |  November 20, 2007


The taste of love

Thai red curry's secret is in the leaves
That childhood taunt, “Why don’t you marry it!” might actually be worth listening to if the love professed is of a kind of food.
By: LINDSAY STERLING  |  October 24, 2007


Pigging out, chef-style

How to make the best pork in the world
First off, it helps to be Salvatore Talarico, the executive chef of Aurora Provisions.
By: LINDSAY STERLING  |  September 26, 2007


Making masala

A glimpse into the mystery of Indian food
For those who have tried to cook Indian food at home and found it nothing like good Indian-restaurant food, walk with me past the window painting of a man riding an elephant.
By: LINDSAY STERLING  |  September 19, 2007
< prev  1  |  2  |  3  |  4  |  5  | 

Most Popular