Food

  • Make Your Own

    Isle au Haut’s noted chef Kate Shaffer is sharing her secrets on the fine art of artisan chocolate through a five-part series of workshops kicking off April 24-26 at the Hartstone Inn in Camden.

  • Make Your Own

    Isle au Haut’s noted chef Kate Shaffer is sharing her secrets on the fine art of artisan chocolate through a five-part series of workshops kicking off April 24-26 at the Hartstone Inn in Camden. That class will focus on making molded pralines, figurines and chocolate decorations. In May, the co-owner and founder of Black Dinah

  • Flour Power

    Self-rising, or as the British like to put it, “self-raising” flour, so dear to the hearts of cooks in various parts of the United Kingdom, can be a fly in the batter (so to speak) if used unwisely. A major nuisance. Fortunately, it’s not on our list of daily concerns, although this kind of flour for baking runs rampant in books and newspapers printed in Great Britain as well as some parts of Canada, Australia and even Portugal, a spot favored by vacationing Brits.

  • Flour Power

    Self-rising, or as the British like to put it, “self-raising” flour, so dear to the hearts of cooks in various parts of the United Kingdom, can be a fly in the batter (so to speak) if used unwisely. A major nuisance. Fortunately, it’s not on our list of daily concerns, although this kind of flour

  • Dueling Reds

    The quality of a wine is directly related to the difficulty you have pronouncing its name. The more daunting the name, the better the wine.

  • Dueling Reds

    The quality of a wine is directly related to the difficulty you have pronouncing its name. The more daunting the name, the better the wine. Take, for example, Chateau Paloumey Cru Bourgeois Haut-Medoc. Maurice Chevalier couldn’t pronounce that. And, as you would expect, it is as excellent a Bordeaux as you could hope for. Excellent,

  • Smelt’s in Your Mouth

    Smelt’s in Your Mouth

    COLUMBIA FALLS — Under April’s “Pink Moon,” Sewell Look and Lewis Emerson and others spent last Thursday night tramping around with flashlights in the puckerbush and local brooks and streams. Their nocturnal foray was part of an annual marathon to catch enough smelts to feed more than 400 people who turned out for the Downeast Salmon Federation’s 2009 Smelt Fry and Potluck Supper.

  • Smelt’s in Your Mouth

    COLUMBIA FALLS — Under April’s “Pink Moon,” Sewell Look and Lewis Emerson and others spent last Thursday night tramping around with flashlights in the puckerbush and local brooks and streams. Their nocturnal foray was part of an annual marathon to catch enough smelts to feed more than 400 people who turned out for the Downeast

  • Fuel for the Frugal

    Oatmeal, porridge, gruel, hot cereal — whatever you want to call it — is making a comeback in Iceland. With their country plunging into economic freefall last year, Icelanders have turned to eating porridge as a means to cut costs.

  • Fuel for the Frugal

    Oatmeal, porridge, gruel, hot cereal — whatever you want to call it — is making a comeback in Iceland. With their country plunging into economic freefall last year, Icelanders have turned to eating porridge as a means to cut costs. “It’s cheap and it stands with you through the day,’ they say. Hot cereal is