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Food and Wine

Cheers: The Mouth That Roared

Of all the obnoxious descriptives in the world of wine-speak — aromatics, structure, texture, fore-palate, nose, etc. — the one that makes us gag is…
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Monday, March 22, 2010 at 9:30 am
Food & Wine |

Island Cooking: It’s Mud Season in the Kitchen!

With this beautiful weather we’re having it really does feel like spring outside.
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Wednesday, March 17, 2010 at 8:25 am
Food & Wine |

Maple Syrup Producers Go with the Flow

It’s running.
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Tuesday, March 16, 2010 at 1:16 pm
Food & Wine |

Cheers: Á Ta Santé

Though the assistant principal tends to look askance at juniors who bring wine to school, a student of French II could reasonably claim this week’s…
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Monday, March 15, 2010 at 9:57 am
Food & Wine |

In Good Season: Usher in Season with Spring Risotto

You may have spotted the first spring warbler, the first snow drop or crocus in bloom, but I know it’s spring when the food magazines…
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Monday, March 15, 2010 at 9:08 am
Food & Wine |

Cleonice Chefs Among Fresh Talent in Local Restaurant Scene

ELLSWORTH — There’s more than one cook in most restaurant kitchens.
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Tuesday, March 09, 2010 at 10:28 am
Food & Wine |

In Good Season: Thyme for Lemon Chicken

If you were to ask what herbs are most useful in everyday cooking, I would guess that basil, marjoram, chives and dill might be mentioned.…
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Tuesday, March 09, 2010 at 9:28 am
Food & Wine |

Cheers: The Little Wine That Could

Fear and loathing were our initial reactions to the $4.99 Crane Lake 2005 Petite Sirah. We had not yet tasted it, but the very idea…
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Tuesday, March 09, 2010 at 9:20 am
Food & Wine |

Island Cooking: Buffet Sparks Ideas for Home

I love going to the slots and playing the slot machines – this is something else that I probably shouldn’t admit about myself because pretty…
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Monday, March 08, 2010 at 4:43 pm
Food & Wine |

Veggie-growing Takes Center Stage

SOUTHWEST HARBOR — “From Kitchen Garden to Kitchen Table” will be the March 11 event during Women’s History Month at the Southwest Harbor Public Library,…
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Wednesday, March 03, 2010 at 3:59 pm
Food & Wine |

Island Cooking: Noodling Around With Easy Recipes

At the first of the year I stated how I was going to drop some pounds and get more fit.
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Tuesday, March 02, 2010 at 5:51 pm
Food & Wine |

Cheers: Good Enough

You have, perhaps, heard of the Good Enough revolution? It’s all about simplicity, cutting to the chase and accessibility.
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Monday, March 01, 2010 at 10:23 am
Food & Wine |

In Good Season: Spice Things Up with Gingerbread

Gingerbread, hot out of he oven, served with a bowl of whipped cream, is one of my favorite desserts.
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Monday, March 01, 2010 at 9:39 am
Food & Wine |

Island Cooking: It’s Berry Berry Good!

The nice weather lately has put me in the mood to try and bake berry-flavored breads so the other night I attempted to make a…
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Wednesday, February 24, 2010 at 10:22 am
Food & Wine |

Cheers: Life Is Not That Short

The Berkeley YMCA at 2001 Allston Way, the one that I knew, was a benign lunatic asylum.
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Tuesday, February 23, 2010 at 9:48 am
Food & Wine |

In Good Season: Sandwiches to Swoon Over

Ever since the Earl of Sandwich called for his roast beef layered between two slices of bread rather than interrupt his card game, people have…
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Monday, February 22, 2010 at 10:37 am
Food & Wine |

Island Cooking: Cornbread and Cheese Dip Make for Happy Evenings

Last week I went to the Town Hill chili cook-off and it was a really fun time.
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Tuesday, February 16, 2010 at 2:22 pm
Food & Wine |

Orland Author Celebrates Purest Form of Food in Cookbook

ORLAND — A local esthetician and raw food proponent is on a mission to get people to eat better.
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Monday, February 15, 2010 at 4:43 pm
Food & Wine |

Island Cooking: We Heart These Recipes

Happy Valentine’s Day! Once again the holiday that brings smiles to some and tears to others. I’m actually pretty middle-of-the-road about this holiday.
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Wednesday, February 10, 2010 at 9:29 am
Food & Wine |

Cheers: Mortal Zin

Like the raisin who wept because he could never attain grapeness, occasionally we curse our limited exposure to truly worthy wines.
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Monday, February 08, 2010 at 4:03 pm
Food & Wine |
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