Food

  • Cocina Mexicana

    The Mexican Restaurant proprietor Doris Escalante and Gouldsboro resident Irene Cortese are teaming up to offer a Mexican cooking class starting at 1 p.m. on Sunday, April 12.

  • In Season

    As the ground thaws, parsnips will be dug up and savored as a springtime treat. After lying in the ground all winter, the tapered white root vegetables have acquired a much sweeter flavor. For dinner, peel and slice the parsnips into fries measuring an 1/8 of an inch. Toss lightly in olive oil or butter,

  • In Season

    As the ground thaws, parsnips will be dug up and savored as a springtime treat. After lying in the ground all winter, the tapered white root vegetables have acquired a much sweeter flavor. For dinner, peel and slice the parsnips into fries measuring an 1/8 of an inch. Toss lightly in olive oil or butter,

  • Let Them Eat Cupcakes

    It must have been while I was looking the other way; a new food trend appeared out of nowhere. Who would have guessed that good old-fashioned cupcakes would be the IN thing to bake this spring?

  • Let Them Eat Cupcakes

    It must have been while I was looking the other way; a new food trend appeared out of nowhere. Who would have guessed that good old-fashioned cupcakes would be the IN thing to bake this spring? There are more cupcake cookbooks being published than you can count, with Martha Stewart’s “Cupcakes: 175 inspired ideas for

  • Co-Op Staffers Aim to Lift Spirits Through Free Suppers

    BLUE HILL — A bimonthly soup supper has started to provide residents with a free hot bowl of soup and a dollop of community spirit. Hadley Friedman and Brendan Murray, who work together at the Blue Hill Co-op, created the idea over a cup of coffee. The two organized a free supper at the Blue

  • Every Dog Has His Day

    In a breathtaking show of reverse psychology, the bottlers of Yard Dog threaten to all but kill you if you dare drink their wine. The name is off-putting and weird, the label lacks only a skull and crossbones and the write-up on the back was done by the same guy who wrote “Nightmare on Elm