Portland restaurants you can actually get into

Those long waits at some of the Maine city’s top restaurants are a good excuse to branch out and try some spots that may not currently be on the hot list, but are spectacular nonetheless.

Getting Salty

Getting Salty with Ming Cao of JP Fuji Group

Under his cousin Jimmy Liang’s tutelage — “I was his student; he was my sensei,” Liang says — Cao rose to become the group’s executive chef, specializing in sushi. Whatever you do, don’t try to feed him noodles when he ordered dumplings.

Cosmetically challenged produce, delivered straight to your door

Now, fruits and vegetables that aren’t attractive enough for grocery store shelves — but edible and tasty just the same — have a new purpose, thanks to Imperfect Produce.


When it’s hot, buckle and make a Bee’s Knees

Its chill, which ushers in a muted botanical kick, is the opposite of the sizzling heat, and in this case, opposites certainly attract.

Seasonal recipes

Recipe: Fill a cornmeal cookie crust with fresh blueberries for a beautiful summer kuchen

Like many fruit pastries, this is very good served warm. To get the timing right, make the pastry the night before and bake the kuchen just before serving.

Seasonal Recipes

Recipe: It couldn’t be easier (or better) to grill pizza dough, then add zucchini slices and ricotta

Part of the fun of making pizza at home is tinkering with the process. One method is to grill the dough, which takes minutes. Add toppings and grill briefly again. You’re done. You’ll love it.


Art with your meal, and a new patio opens at Eataly

Restaurant news you can use.

Quick Bite

Peregrine in Beacon Hill is several cuts above a traditional hotel restaurant

At this second creation from the culinary power couple behind Juliet in Somerville, prices match the neighborhood. Happily, the quality matches the price.

Maine mom uses grilled salsa to advocate for autism

When Stephanie Lay posted a photo on Facebook of her son grilling salsa ingredients, she never imagined the order requests that would follow, and in a short period of time, the 100 stores, restaurants, and hotels on board with her vision and her three salsa products.

Recipe: A simple chickpea salad is sold as street food in Turkey

Chickpeas are soaked overnight, then tossed with sauteed onion, pepper, sun-dried tomatoes, sumac, cumin, lemon juice, and herbs.

Cookbook Review

A cookbook that offers Turkey’s history, agriculture, daily life, and culinary culture

Musa Dagdeviren’s “The Turkish Cookbook: The Culinary Traditions & Recipes from Turkey” offers a sweeping overview of the food of his homeland.

The Confident Cook

Recipe: Turn zucchini and corn, a favorite summer duo, into crisp fritters with spicy mayo

Akin to latkes or other savory fried rounds, these rustic little patties make a satisfying summer nibble on the patio before dinner or as a side to grilled chicken or fish.

Douglass Williams is many things — including one of Boston’s only black chef-owners — but he just wants to be great

Williams, at the intersection of lots of stuff, owns the restaurant MIDA, which straddles borders, too.