At Ameera Bread, Ahmed Abbas finds a growing market for dishes inspired by his home country of Iraq, and beyond.

With new retail products and a growing number of fishermen-farmers, Atlantic Sea Farms is getting more Maine kelp onto plates around the country.

At Split Rock Distilling in Newcastle, organic is just part of the story.

Where to eat on and off the mountain

At Hunker Down’s Sidebar and around the state, Orono Brewing Company puts Maine beer drinkers first.

With chef Greg McCausland, Tea Pond Lodge and Cabins offers memorable meals at journey’s end.

At Alice and Lulu’s, Ciana and Laura Godin bring alpine cuisine and style to Sugarloaf.

Pasta in almost any form is comfort food of the highest order. While good-quality dried pasta is often preferred, even in Italy, for dishes such as linguine con le vongole (spaghetti with clams) and spaghetti carbonara, fresh, handmade pasta elevates even the simplest of sauces. At the following restaurants, making pasta is an art form.

At Perennial Cider Bar and Farm Kitchen, Khristopher Hogg raises the flag for cider culture