Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
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PublishedMay 17, 2023
The Wrap: A gold medal for Lone Pine, Cajun food coming to North Deering
Also, Broken Arrow closes to replace key staff, Maine Food Convergence hosts online talks Thursday and a seafood festival is planned in Brunswick.
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PublishedMay 15, 2023
Eat & Run: The Garden Bar is bowling over Biddeford
The build-your-own bowl concept in the Pepperell Mill opened in early May and seems off to a strong start.
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PublishedMay 10, 2023
The Wrap: New owners reopening former Legion Square Market in South Portland
Also, 2 Portland bars nominated for prestigious Spirited Awards, Chase’s Daily bounces back in Belfast, and more.
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PublishedMay 8, 2023
Fork Food Lab moving to larger South Portland location amid insatiable appetite for services
The new space will allow for 30 new businesses to join its 60 existing members this summer, with more to come.
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PublishedMay 4, 2023
Monument Square art market returning for second season
Artists, makers and other vendors will set up Fridays in downtown Portland, starting next month.
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PublishedMay 4, 2023
A fresh batch of food trucks opens restaurants
Emboldened by their successes and encouraged by their customers, several area food truck operators are opening brick-and-mortar spaces this season.
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PublishedMay 3, 2023
The Wrap: Cong Tu Bot to open second restaurant, this one in Old Port
Also, Portland’s only Cambodian restaurant to open in the Public Market House; The Garden Bar launching in Biddeford; Greeks of Peaks rebuilds after losing a truck; and more.
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PublishedApril 26, 2023
The Wrap: Brazilian street food comes to Gorham; Hodgman’s Frozen Custard closes
Also, a new restaurant will replace Louie’s Grille in Cumberland and 7 Maine-based businesses win national Good Food Awards.
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PublishedApril 23, 2023
As costs soar, some restaurants tack on fees instead of increasing menu prices
Aiming for transparency, the industry acknowledges it’s more expensive, either way. But which charge is easier for the dining public to swallow?
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PublishedApril 23, 2023
Fiddlehead food safety: How much boiling is enough?
Public health experts and chefs disagree how long to boil fiddleheads to make them safe to eat. ‘A fiddlehead that’s been cooked for 12 to 15 minutes in boiling water is probably mush,’ said one chef. It’s a sentiment shared by many of his colleagues.
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