“I always like to have monkfish on the menu,” says the chef at Natalie’s, in Camden. “It deserves way more attention than it gets.”
The RosellaKPT chef thinks flounder's mild flesh is perfect for layering with bolder flavors.
From bone-chilling to mouthwatering, a new cookbook emerges out of the King of Horror’s oeuvre.
Cranberries sold fresh need to be dry-harvested, which is how it’s done at Birch Bog Farm.
The Chopped champion pairs classic techniques with flavor-bomb ingredients to create his fish chowder.
Catch: A Maine Seafood Cookbook features seafood recipes from coastal-community members to fancy-restaurant chefs.
Or, if pollock is unavailable, the Helm Oyster Bar chef likes hake, haddock, or cod.
The chef at Portland’s Sur Lie and Yarmouth’s Gather says you must resist the urge to sear the flaky groundfish.
South Portland’s Knightville neighborhood hosts five new establishments with standout dishes.
Erin French's sweet clam chowder is “a quintessentially Maine recipe," Mills says.
The Harbor Cafe chef adds mirepoix and dashi for a full-flavored chowder.
The Maine cabinet member’s family recipe is one of more than 200 in the new volume of the Maine Community Cookbook.