These sandwiches are delicious when wrapped in foil, transported to your picnic and gently heated.
Articles by: Cheryl Wixson
The flavor of Maine Clam Chowder only improves with age. For optimum enjoyment, serve this chowder in heated soup cups or bowls with lots of chowder crackers.
Green is the color of spring. On my morning walk around Crockett Cove, I watch the winter grays and browns recede as bright shades of green spring forth; prickly green mounds of moss, chartreuse green tips of new spruce, bright green spears of chives, velvety green leaves of mint and soft green fronds of ferns. …
One of the delights of working in the food business is the wide variety of folks you meet; dedicated farmers, steadfast fishers, enthusiastic foragers and adventuresome eaters. When I had a restaurant and catering company in Bangor, one of the most memorable meals I cooked was a dinner for the Physicians for Social Responsibility hosted …
A recent field trip down the western side on Penobscot Bay to Portland convinced me that although the weather outside has been frightful, the longer days of spring mean more Maine-produced food. Chickens and ducks are laying, hoop houses are filled with tender greens and tomato seedlings, goats are kidding, cows are calving, cheese is …