Food

  • Nothing beats a good biscuit

    Nothing beats a good biscuit

    I love a good Maine biscuit, piping hot from the oven, with a toasty brown top and feathery light middle. Spread with butter and jam, a biscuit is a hearty snack. Fry up an egg, add a piece of bacon and a slab of Cheddar, the humble biscuit becomes a breakfast sandwich. Leftover biscuits are

  • Nibbles: Chinese cooking class and pancake breakfast coming up

    Nibbles: Chinese cooking class and pancake breakfast coming up

    As the Chinese do Sliced cucumbers with spicy peanut dressing, Sichuan eggplant with basil (with ground pork and a meatless version), Mandarin orange chicken with water chestnuts and snow peas, and coconut jasmine rice are on the menu for Chinese-born chef and Gouldsboro summer resident Helen Chen, who will do a cooking demonstration from 6

  • New cookbook salutes popular Maine columnist

    New cookbook salutes popular Maine columnist

    ELLSWORTH — If you are a Mainer and you have a beloved, old family recipe, chances are it may have come from Marjorie Standish. Standish wrote a Maine Sunday Telegram column, “Cooking Down East,” for 25 years. Timeworn and likely stained cutouts of the Gardiner home economics teacher’s column can be found in old recipe

  • Nourishing young bodies and minds

    Nourishing young bodies and minds

    BAR HARBOR — She’s taught at the circus and led a theater camp, started a successful water bottle company and lived in Shanghai. These days, Jordan Mercer can be found cooking something healthy in the Bar Harbor village of Town Hill. Her aim is to nourish children through nutritious lunches that she prepares. Gather, located

  • Nibbles: Potatoes, wine and ice cream

    Nibbles: Potatoes, wine and ice cream

    A spud is born The University of Maine last week announced that it had produced a new gourmet potato. The “Pinto Gold” boasts smooth, buttery-yellow flesh. The red-skinned spud has splashy yellow eyes and ranges in shape from oval to fingerling size. Pinto Golds also have great storage potential, according to Johnny’s Selected Seeds. Pinto

  • Spring’s asparagus delicious in sandwich

    Spring’s asparagus delicious in sandwich

    Our asparagus bed here at Rabbit Hill is in full production with purple, hooded heads poking through the rich, black, soil and tall, stately purple and green spears. Purple Passion is one variety my husband cultivates; sweeter and more tender than the Jersey variety of green spears. They are a colorful purple addition in salads,

  • Keep your food safe at cookouts

    Keep your food safe at cookouts

    ELLSWORTH — In Maine, and across much of the nation, Memorial Day weekend is the official kickoff for the grilling season. Burgers and hot dogs will sizzle on patios, porches and outdoor kitchens through the summer, fall and even in some part during the winter. When grilling, though, foods are very susceptible to bacteria and

  • Itty-Bitty Diner offers good homemade food

    Itty-Bitty Diner offers good homemade food

    HANCOCK — The initial idea for the Itty-Bitty Diner did not come from the proprietor herself, Kathy Kidder. It was her husband, Scott Brown, who first mentioned it to her last year. The space next to No Frills Oil Co. in the log-cabin style building at 1166 U.S. Route 1 in Hancock was vacant after

  • It’s prime picking for rhubarb pie

    It’s prime picking for rhubarb pie

    May brings fresh local rhubarb and thoughts of rhubarb pie. One of the first plants harvested in the garden, rhubarb, which is packed with vitamins and minerals, was a traditional spring tonic. New England’s Shaker communities grew rhubarb for pies, preserves, sauce, tea, and even rhubarb wine. They bottled rhubarb chutney to sell. The prolific