Food

  • 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

  • Nibbles: “Cooking Maine Style,” farm fresh food and a breakfast feast

    Nibbles: “Cooking Maine Style,” farm fresh food and a breakfast feast

    Cooking Maine Style Maine cookbook author Marjorie Standish’s classic cookbook “Cooking Maine Style” ($24.95) has been reissued by Down East Books. Edited by Islesboro food writer and historian Sandra Oliver, the modest-sized cookbook fits well on the shelf and is filled with appealing recipes from mustard pickles to chocolate cream pie.        

  • Nibbles: Bagels, seafood and massage

    Nibbles: Bagels, seafood and massage

    Chew on this! If you love bagels, but hanker for smaller, crisp ones, consider taking Winter Harbor cook Dan Keegan’s related class from 1 to 5 p.m. on Sunday, Aug. 5, at the Masonic Hall in Winter Harbor. The session, which costs $61, is offered through the 2018 Schoodic Arts Festival. Class participants will mix

  • Nibbles: Bread, food trucks and jam

    Nibbles: Bread, food trucks and jam

    Hand-hewn bread Winter Harbor baker Dan Keegan, who has been refining his techniques for various kinds of bread for years, will teach how to make boules, baguettes and other artisanal breads from 1 to 5 p.m. Tuesday, July 31, through Wednesday-Thursday, Aug. 1-2, as part of the 2018 Schoodic Arts Festival. Class participants will learn

  • Nibbles: Bloody Mary contest on tap

    Nibbles: Bloody Mary contest on tap

    Bloody battle Bartenders will concoct their favored version of Americans’ popular brunch drink and hangover helper at the Hemophilia Alliance of Maine’s inaugural “Bangor’s Best Bloody Mary” contest from 10 a.m. to 2 p.m. on Sunday, May 20, at the Hilton Garden Inn in Bangor. Registration is free for competitors, who will be assigned a

  • Edible Island has a new director

    Edible Island has a new director

    STONINGTON — Edible Island Culinary and Ecological Center, the nonprofit organization that stages the annual “Men Who Cook” dinner and numerous cooking classes and culinary and nutrition education programs for school-age children on Deer Isle, has an interim executive director. Oriana Wuerth, who counts grant-writing and organization building among her skills, has assumed Edible Island’s

  • No more for us. We’re good

    No more for us. We’re good

    In Greece, it’s considered impolite to let your party guest stand around with a nearly empty glass. A proper host circulates with a carafe of retsina, pouring to the mid-line so that you don’t have too little or too much. Moderation. The Greeks invented it. Once or twice, we even tried it. Meh. But we’re

  • Remembering Admiral Dewey and U.S.S. Maine

    Remembering Admiral Dewey and U.S.S. Maine

    Every April, I like to think of a frugal recipe to mitigate the financial pain of Tax Day. The following economical recipe is a blond version of onion soup that has ties to the Spanish-American War. If you ask most Americans what they know about the Spanish-American War, some will know that we should “remember