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Maine Course & Mainely Gourmet

Rhubarb is a tough perennial; along with some humans, deer and woodchucks don’t eat it. It is one of the first edibles to appear in May, with long red stalks ready for use in desserts and, increasingly, in the 21st century, in savory dishes, too.
If you heat your house with wood or own a woodstove, winter is the perfect time to make sea salt. The process, explains Karen O. Zimmermann, is simple: collect salt water in buckets and boil it down in a large pan on the top of your woodstove.
Seafood shacks have strung together a summer narrative for writer Deborah Corey's family. Each spring she and her family wait for the seafood shacks to open, marking each of their opening days on the family calendar. When Corey envisions a map of the Maine coast, she sees the shacks marked by red thumbtacks.
Whelks are not one of Maine’s more glamorous seafood offerings; gnarly and intimidating they require careful cleaning and preparation, including getting them out of their spiral shells. But as food writer Nancy Harmon Jenkins explains, once the hard work is done, whelks make a tasty meal.
Handcrafted drinks and subtle variations on New England standbys.
Thai street food brought to Portland.
A Labor of Love
The Musical Fruit: Favorite Baked Beans
Getting there—and staying—are all parts of the experience.
A roundup of favorite chowder recipes
Two ex-pats offer fine food and wine year round in a working waterfront setting.
“An air of authenticity”
Junk Food Doesn’t Have to Be Junk: Duckfat, Portland and Classic Custard, South Freeport
Hartstone Inn, Camden
Table: A Farmhouse Bistro
Breakfast at the Starlight Cafe, Lunch at Mae's Cafe & Bakery and Dinner at Solo Bistro
Fine dining, a pub experience, or both. Your choice.
Different Venues, Different Menus: Cloud Nine at the Senator Inn, Augusta., and Slates Restaurant and Bakery, Hallowell