Recipes

Latest Articles

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

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

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

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

Where's the beef?

Ten steakhouse alternatives for frugal foodies
“Beef: it’s what’s for dinner,” say the cattle lobby’s TV ads, and I sigh in agreement.
By MC SLIM JB | 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

Chinese Laundry

Exotic and erotic
Very Hong Kong street stall, kind of Blade Runner without the rain.
By BILL RODRIGUEZ | May 22, 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