The sweet smell of just-baked waffle cones is in the air, take-out windows are open, and ice cream stands are in full swing. At seemingly every turn in the sunniest season, Maine is truly an ice cream state.
Habiba Salat, a Somali Bantu farmer at Little Jubba Central Maine Agrarian Commons in Wales, provides this traditional recipe in the new “Maine Community Cookbook, Volume 2.”
The cafe and market in Portland’s West End has the style, food, and wares of a New York City staple.
Learn to forage with tips from experts, a field guide of easy-to-find plants, and recipes for using your bounty.
Designed to be paired with a Maine saison, this soup can be enjoyed year round.
From lobster shells to spruce tips, these outside-the-box ingredients are expanding what a beer can be.
The Dock Square bistro serves classic dishes in an updated 1850s barn.
The owners of the Hichborn bring locally sourced cooking and a dinner party sensibility to a former shipbuilder’s home in the midcoast.
Italian-inspired small plates and tavern fare shine at the stylish bar and restaurant located in a boutique hotel.