Mezzetta

Grilled Pork Chops with Zingy Antipasto Relish (PLUS MEZZETTA GIVEAWAY!)

This is it. The solstice is this weekend. Summer is finally here. Driving home through the green roads with the windows open, we smell flowers and fresh cut grass and memories come flooding back. Everything is leafy green and beautiful. This is the time you look forward to when your toes are always frozen in the deep… 

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Oysters en Brochette

Louisiana Oysters en Brochette (PLUS GIVEAWAY!)

Obviously, we Mainers love our lobster, halibut, and local Pemaquid oysters, and indulge in them as often as possible. But there’s another “varietal” of oyster we’ve become smitten with in our travels: The Southern Oyster. We’ve enjoyed our fair share, stacks of dozens piled high on paper plates, sweet morsels served raw with salty square… 

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8 Rhubarb Recipes You Need to Try Now

8 Rhubarb Recipes You Need to Try Now

If Rhubarb were worth its weight in gold, I would be rich. Filthy, stinking rich. The kind of rich that leads to having six or seven Pomeranians, all with French names that prance around in matching Armani bow ties. In my scenario, the dogs would probably all be mutts, with names like Rico and Cujo…. 

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The Dairy Good Cookbook

Reading: The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families (PLUS GIVEAWAY!)

We go through a LOT of cookbooks at From Away Worldwide headquarters. We’ve seen cookbooks arranged around every possible theme under the sun: Cookbooks collecting vegetarian recipes. Cookbooks collecting all of the recipes you can make using your expensive blender. Cookbooks written by Harrison Ford’s son. Cookbooks collecting the recipes of the Junior League of… 

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Lemon Cheesecake with Shortbread Crust and Blackberry Curd

Lemon Cheesecake with Shortbread Crust and Blackberry Curd

In true Maine form, the past week has brought us record high temperatures for May, followed by nights reminiscent of late October. Temperatures were northward of 90 degrees at least two days last week. The harsh, laughable winter was long forgotten, and we northerners were in our glory as we complained about being denied a… 

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cinco-de-mayo

8 Recipes to Celebrate Cinco de Mayo

Don’t want to spend another Cinco de Mayo watching amateur drunks spew blue curacao margarita-tinted chunks all over the talavera-tiled floor of your local bottomless guacamole joint? Celebrate Cinco de Mayo in style this year by whipping up a few Mexican classics at home, where at least if you drink too many Coronas and fall… 

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vitafusion-1

Finding Balance with Vitafusion Gummies (PLUS GIVEAWAY!)

There are days when we have oatmeal with apricots for breakfast, lentils for lunch, fruit and almond butter for snack, and a beautiful dinner composed of locally raised, organic chicken, carrots, beets, green beans and homemade bread with frozen bananas and Greek yogurt for dessert. Then there are the other 364 days of the year…. 

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S. Pellegrino

A “Sweet Finish” with S. Pellegrino at Tao Yuan in Brunswick

We’re getting excited! Tomorrow night, we’ll be attending a special dinner at Tao Yuan in Brunswick, to celebrate Chef Cara Stadler’s James Beard Rising Chef of the Year Award nomination. I think it’s going to be tons of fun…not only have we been itching to get a table at Tao Yuan, but tomorrow night, proud… 

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Baked Cinnamon and Cardamom Apple Chips

Baked Cinnamon and Cardamom Apple Chips

At some point, I turned my back on eating whole foods and fell into the loving arms of individually packaged baked goods and chemical laden, processed foods. I can’t say that I fought the process. I was a willing participant, drooling at the mere mention of pub cheese. The truth is, processed foods are amazing…. 

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