Food writer and Korean-American Eric Kim calls the dish – chewy bucatini in a garlicky sauce with roasted seaweed – ‘a simple, perfect little black dress of a pantry dish.’
seaweed
Posted inBusiness, Food
The Wrap: Maine Seaweed Week, Fermentation Fair, and more praise for Portland restaurants
Also, the Portland Farmers’ Market is poised to head back outdoors later this month as the winter season comes to a close.
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Posted inBusiness, Food
The Wrap: A new whiskey bar, bagels are back, and more sushi
Looking for Super Bowl snacks and Valentine’s Day dinners? We have those too.
Posted inBusiness, Food
The Wrap: Scorsese pays a visit, plus new restaurants, breweries and bakeries
Bar Harbor Lobster Co., Speckled Ax and Banded Brewing get second locations, Little Lad’s goes retail, and 2 more restaurants close.
Posted inArts & Entertainment, Books, Review
Sixteen seaweeds add up to one fascinating read
In ‘The Curious World of Seaweed,’ Josie Iselin intertwines science, art, words and photos to mesmerizing effect.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Nervous about cooking with seaweed?
These products from Atlantic Sea Farms make it easy, and now is a good time to start.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
Posted inBusiness, Food
A salad chain makes kelp cool in 2020, and a Maine company benefits
Sweetgreen will give seaweed its biggest stage since the 2000s, when chefs began incorporating nori into dishes outside the sushi tradition.
Posted inBusiness, Food
Mainers bring home food awards from San Francisco competition
Six Maine food producers have won national awards for their beer, coffee, confections, and other products.
Posted inLocal & State, News
Kelp, the forests of the sea, vanishing from southern Maine as Gulf warms
Fish don’t much like the scrubby invasive seaweeds that are replacing them, researchers find.