total posts: 206
In a North Atlantic twist, our Baja-style fish tacos use fried haddock with a chipotle tartar sauce.
Homemade vanilla ice cream studded with chopped chunks of liquid-filled cherry cordial candies.
We change up this classic with our grilled version, featuring caramelized chunks of angel food cake.
The quintessential Maine lobster roll, as served at The Lobster Shack at Two Lights Lighthouse in Cape Elizabeth, ME.
Our spin on Mexican street food spikes a ground pork burger with ancho peppers, and finishes with a pineapple salsa.
Our Asian-inspired soup with noodles, tofu, and hot Serrano chiles invites you to lighten up for Summertime.
Our fried chicken is spiked with red hot pepper sauce, before being finished with a fast-food chain's copycat dip.
Homemade maraschino cherries, made with maraschino liqueur instead of corn syrup and red dye.
Crispy deep-fried chicken skin tacos with habanero salsa.
When our homemade pub cheese hits the ground bison patties, it melts into rivulets and oozes through the lean meat.
Salvadoran beef tongue tacos with lettuce, tomato, and cilantro, as served at Tu Casa in Portland, Maine.
Craving a Fluffernutter? Our homemade marshmallow creme makes the childhood favorite better than ever.
Grinding your own meat is the key to making your own amazing hamburgers at home.
Our "Jalapeno Popper" grilled cheese tastes just like the bar-food classic (only with way more fresh chevre and bacon).
Our Mexican twist on classic meatloaf harnesses the fiery power of poblano peppers and Mexican chorizo.
Thomas Keller's BLT sandwich with fried egg and cheese makes a perfect late-night snack.
Our BLT sandwich-inspired pasta combines fresh pasta, pesto, roasted tomatoes, bacon, and fresh mozzarella.
Enfrijoladas are breakfast enchiladas, filled with chicken and covered in creamy refried beans and chorizo.
Our crunchy homemade Cheez-it cheddar cheese crackers are perfect Superbowl food!
This sandwich combines fresh, hand-carved roast beef & horseradish sauce on a buttered, grilled hero roll.
Our version of this New England classic "American Chop Suey" is ramped up with spicy hot Italian sausage and plenty of red pepper.
A warming and satisfying seafood ragout, made with fresh Maine haddock and mussels.
We ratchet up ordinary roast beef hash, using leftover prime rib, potatoes, and onions, cooked in bone marrow drippings.
We finally got our traditional family recipe for this creamy, boozy lobster bisque down on paper!
Our homemade version of the McDonald's classic Big Mac cheeseburger is even better than the original!
Flaky white haddock, cream, and potatoes combine in this classic hearty New England soup.
A ham and cheese sandwich from Amato's, inventor of the "Italian" sandwich in Portland, Maine.
Recreating fried mozzarella sticks at home is fast, easy, and even tastier than they are at the bar.
A smoky, rich spin on classic chili, made with ground lamb and spicy Mexican chorizo.
Making hummus from scratch is a snap, and once you try it, you'll never buy it pre-made again.
Homemade blueberry muffins with fat, bursty blueberries.
Sausage Caprese Sandwich
The cool crunch of blue cheese infused coleslaw balances the warm, spicy pulled pork.
This sandwich captures my favorite flavors from Mexico, between two slices of jalapeno/pineapple bread.