Juice it Up

In Features By Kristyn Lak Miller / August 2016

Ever growing in popularity, juicing—that is, extracting juice from fruits and veggies—is an easy and delicious way to consume healthy amounts of fresh produce.

Meat of the Matter

In Features By Christine BurnsRudalevige / April 2017

The culinary wizards behind the curtains (as well as those cooking in open kitchens) in coastal restaurants from Newburyport to Portsmouth to Kennebunkport are working their magic with all kinds of meats. Offerings appeal to both conservative and adventurous carnivores alike. The ocean certainly has the glorious seafood bounty our region is known for, but area chefs pay homage to land-based animals with dishes that secure their restaurants a mandatory stop along the meat eater’s must-try list.

New England Roots Feature

In Features By Christine Burns Rudalevige / January 2016

Seacoast chefs dish on the culinary delights of cold weather tubers. Seasonal devotion to root vegetables by home cooks, chefs, and diners along the Seacoast is grounded in equal parts science, nostalgia, and creativity.


In Features By Lisë Stern / February 2017

Artisans transform milk in new and traditional ways Cheesemaking is one of the oldest culinary crafts, and today it is enjoying what might be called a cultural revival throughout the country. During much of the 20th century, America was not known for its cheeses, with just a few varieties available, plus European imports. In the 1980s, a movement away from packaged efficiency foods began. Local, farmstead, artisan became sought-after buzzwords, and cheesemaking returned to its small farm roots.

Serious Sandwiches Feature

In Features By Diane Bair and Pamela Wright / August 2014

An exploration between the slices According to common lore, the sandwich was invented by British statesman John Montagu, the fourth Earl of Sandwich. Legend says that he didn’t want to leave the gambling table for dinner, so he asked a servant to throw a piece of meat between two slices of bread to avoid getting grease on the cards. It’s unlikely that this was the first time anyone slapped a piece of food between bread, but the idea caught on and it was named “sandwich” in his honor.

Small Plates are BIG Feature

In Features By Rachel Forrest / September 2013

Appetizer, entree, dessert—it’s a familiar dining progression we’ve seen at home and on restaurant menus for decades. But that’s been slowly changing, as our American palates have developed and we like to taste and sample a number of dishes when we go out. As several newer restaurantsare demonstrating, small plate dining is upon us in full force. More and more local restaurant have menus organized under terms like “Snacks,” “Bites,” “To share,” or small, medium, and large plates.

Spotlight on The Kennebunks, Maine Feature

In Features By Rachel Forrest / April 2015

The meandering Kennebunk River separates the small village of Kennebunk from its sister town closer to the ocean, Kennebunkport—collectively called the Kennebunks, just 90 miles north of Boston. Both offer plenty of history and the romance of the sea along with casual seafood shacks and more upscale dining featuring world class chefs. There’s plenty to do here with scenic locations for romantic getaways, vacationing families, and destination weddings. Seafood from local waters is the main culinary attraction, with lobstermen hauling in their catch daily, but chefs also get fresh produce and meats in abundance from nearby farms. The Lower Village in Kennebunk and One Dock Square in Kennebunkport are the centers of their towns, great launching spots for walking tours, shopping, and enjoying lunch, dinner, or a cocktail as the sun sets.