Beer is everywhere in food. We use it to add flavor while cooking sausages, incorporate a splash or two into pots of bubbling fondue, add the beverage to batters before dredging and frying fish or ...

Paul Booras travels from craft brewery-to-brewery collecting discarded beer brewers would otherwise dump. The cast-off beer comes from test recipes gone bad, a surplus, or just outdated inventory.

Brad Messier has worked at restaurants around Portland and for years, ran the catering operation out of Rosemont Markets. These days, when he’s not cooking at Bowdoin College, he can be found in a ...

There’s no shortage of great restaurants in Manhattan's Greenwich Village, but Robert Sietsema’s guide can help you choose the right one for your budget and mood. There’s no shortage of great ...

Any bag of chips is virtually irresistible, but if they have salt and vinegar flavor, it's game over. Something about the combination of saltiness and tanginess lights up your tongue and is only made ...

Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing ...