How to Make and Preserve Strawberry Jam

How to Make and Preserve Strawberry Jam

Strawberry season is barely a month long. One day the plants are covered in delicate, white flowers, and the next you’re drowning in ripe, ruby red berries. It’s an excellent problem to have. We have a really small strawberry patch. It’s only two rows, each about 50 feet long. We grow only one variety, called… 

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homemade-marshmallow-fluff

Homemade Marshmallow Fluff

If you have even a passing fond memory of opening your lunchbox and finding a Fluffernutter inside, that classic sandwich made with peanut butter and smooth, spreadable marshmallow creme, you owe it to yourself to try making Fluff at home at least once. And if, by some chance, you were that spastic kid with the… 

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olivia

The Joy of Failing

Can a cookbook be fallible? Or are they perfect instruments, only failing in the hands of an inept chef? This is the question I faced today, as I stared into the unforgiving oven, at my Puffed Cheese with Mushrooms on Toast, which were decidedly un-puffed and unappealing. As it happens, the toasts were still sort… 

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taco-trio

Opening: Taco Trio

I‘ve been wondering recently whether a truly “authentic” Mexican restaurant or taqueria would be able to gain any traction in the Portland food scene. For as many “On the Borders” and “Margaritas” as there are (conveniently located on the outskirts of the Maine Mall parking lot, and in the open sore of St. John street,… 

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toaster-scrambles-1

America! Presents: Pillsbury Toaster Scrambles

Because I am currently eating somewhere between four and forty meals per day, it may come as some surprise to hear that I was a bit of a finicky breakfast-eater, as a young man. I insisted that eating in the morning gave me a stomachache (because clearly, at seven years old, I was already a… 

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steamed-artichoke-with-garlic-aioli

Roasted Garlic Aioli and Steamed Artichokes

Earlier today in the From Away test kitchen, one of us was vivisecting a savory toaster strudel, whilst the other was making aioli. I am feeling French and virtuous, while my collaborator has insides coated in Pillsbury goo. More on that later. We’ve been conducting condiment experiments lately and have both independently observed (that’s how… 

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the-sopo

The SoPo

We have a few strategies we employ, on days after we’ve had a big night out, having one round too many. As soon as we can get our ears to stop ringing and get our brains stuffed back up our nostrils, the healing can begin. Sometimes, it’s a bag of Doritos. Or a bowl of… 

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whale-sinks-ship

History and Hardtack

In the 19th Century, sailors and soldiers had three things in common: lice, dysentary, and hardtack. The latter was a Civil War staple right up there with tin types and blockade runners. (Is it obvious that most of my historical knowledge is derived from novels and Hollywood movies based on novels?) My newfound interest in… 

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Signature Cheeseburger

Signature Series: The Cheeseburger

Since early this year, Portland food bloggers have been eating hamburgers all over town, arranging our favorites into several categories, in an effort to find the best burgers available. This month, our cooperative coverage comes to a close (though of course, it’s not going to stop us from continuing to sample every burger we find)…. 

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