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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Crispy Skinned Duck Breast

How to Cook a Crispy-Skinned Pan-Seared Duck Breast Fillet

People can get a little bit weird about duck, and for a couple of reasons. Some people assume that it’s a luxury ingredient, an expensive piece of protein whose cooking and care is best left to professionals in elaborate Thai or Chinese kitchens, and which doesn’t make any sense for a quick weeknight meal. Others… 

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'Wich, Please

Kickstarting Our Food Truck, Part 6: Straight TCB’in It

It’s been another exciting month, with lots of dramatic, high-tension twists and turns, and at least three high-speed pursuits, and by “high-speed pursuits” I mean “long city council meetings.” As we get closer and closer to realizing our food truck dreams here in Rockland, Maine, I wanted to update you on a few exciting developments…. 

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Twice-Baked Stuffed Squash

Twice-Baked Acorn Squash with Sausage and Kale

I’ve always liked living in town. Walking to the coffee shop, bookstore, farmer’s market, playground, bar, etc. is really appealing. Strap the kids in the stroller or a carrier, slide into good walking shoes, and go. You’re out, in the sun, meeting the people in your neighborhood, smiling at friendly shopkeepers, popping into galleries just for… 

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Grilled Cheese with Havarti, Bacon, Caramelized Pears, and Honey

Grilled Cheese with Havarti, Bacon, Caramelized Pears, and Honey (PLUS GIVEAWAY!)

As our longtime From Away readers know, I am no stranger to the comforting pleasures of a grilled cheese sandwich. They’re quick, easy, inexpensive, and delicious. What’s more, a quick grilled cheese sandwich is a dish that my daughter will be sure to eat, even though I know I should be broadening her culinary horizons… 

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