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The borscht I kissed once...

...in 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

Junebugs served here

What's cooking?
This summer, I ate a junebug. Actually, I ate three junebugs, prepared three different ways.

By: LEISCHEN STELTER | November 12, 2008

Celebrating the holidays with a financial crunch

Holiday bottles that don't break the bank
How do we celebrate the holidays during a global financial fiasco?

By: TODD RICHARD | November 12, 2008

Tasty Vietnam sandwiches

The Vietnamese bánh mì — created to please
While the charms of Kim’s are ineffable, we can explain why the occupied Vietnamese invented such a delicious sandwich.

By: BRIAN DUFF | October 29, 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

Get your goat

Start a stew at International Market
In the former home of the Portland Spice Company, the International Market is open for business in a neighborhood packed with multicultural food offerings.

By: TODD RICHARD | September 17, 2008

Treat yourself

Don’t waste your sugar intake
Of all the hoaxes pulled on humanity, the infernal taste-bud map takes the cake.

By: BRIAN DUFF | September 10, 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

Buying in

Local food is no longer more expensive
Buying goods from our immediate area has swollen from a good idea into a movement to make it a good habit for all Portland residents.

By: TODD RICHARD | August 20, 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

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

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

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

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

On the nature of things

Two Greek perspectives on traditional food
Too often we seek just the wrong thing in the legacy of Greece, looking for something deep, weighty, and purifying, when the lesson of the Hellenic way of life should be just the opposite.

By: BRIAN DUFF | April 23, 2008

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BLOGS

Mass. Women's Schools Make Good
Talking Politics | November 22, 2008 at 6:08 PM

Chuck In Cuffs, And Other Cheery News
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New In The Phoenix -- The Roxbury Mosque
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Update: Dory Waxman on pier issue
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What's that president-elect guy's name?
November 18, 2008 at 2:29 PM