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Food

Back When Fat Was Fabulous

Back in the days of sail, fat was a valuable commodity.

EEL of Fortune

Salmon farming may be just the tip of Maine’s move into aquaculture. The latest trend: growing elvers into big fat eels.

Midye Dolma, Stuffed Mussels, or “Paella Bites”

Maine mussels meet Turkish street food in this recipe for Midye Dolmasi.

New. Found. Land.

Remote, mysterious, and beautiful, Newfoundland has much to offer summer travelers.

The Case of the Missing Mussels

Where have all the mussels gone? Rocks once covered in clinging blue bivalves are bare and biologists are hoping to learn why.

Farm To Table

Chef and restaurateur Sam Hayward pays close attention to the source of his ingredients, teaching the rest of us to think about where our food comes from, and leading a food movement in Maine.

Icing on the Cake

What’s the meaning of icing on the cake? In Deborah Corey’s case, it started with a recipe and led to a family tradition.

Opening Day

Opening day at Bagaduce Lunch is an annual celebration of community and the arrival of summer.

Spirited Revival

There are a growing number of small-batch rum distilleries in Maine that brew, distill, and sell their wares throughout the state. We take a look.

The Hidden Life of Seaweed

While some beachcombers turn up their nose at a slimy piece of seaweed on the beach, they should not. What keeps that seaweed flexible and slippery is also what keeps our ice cream smooth in our mouths, our lipstick smooth on our lips, and our shaving cream smooth across our cheeks.

Cassoulet Maine-style

Cookbook author Nancy Harmon Jenkins takes on beans with a recipe for Maine-style cassoulet.

Pouring Sweetness

Cooks in the past were comfortable about adapting recipes to ingredients at hand, including finding sweet substitutes for white sugar such as maple sugar, molasses, and even thickened apple cider.

Maine Course — Not My Mother’s Fish

Conservationists want us to eat so-called “trash” fish, such as skate, as a way to help save overfished species. Cookbook author Nancy Harmon Jenkins explains that skate is actually delicious and quite easy to cook.

Saltwater Foodways: That Old Rhubarb

Rhubarb is a tough perennial; along with some humans, deer and woodchucks don’t eat it. It is one of the first edibles to appear in May, with long red stalks ready for use in desserts and, increasingly, in the 21st century, in savory dishes, too.

Maine Course - Sea Salt

If you heat your house with wood or own a woodstove, winter is the perfect time to make sea salt. The process, explains Karen O. Zimmermann, is simple: collect salt water in buckets and boil it down in a large pan on the top of your woodstove.