Edible Maine

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11/08/2025

Swipe for a nerdy happy hour. Our Winter issue drops Nov 15, and we’re cracking open the Science of Cocktails with iconic bartender Katrin Miller—whose inner lab geek belongs right next to the jigger. Four techniques, four drinks, one wicked-smooth education:

Fat Washing, Rice Washing, Clarifying, and Spherification!

This is your sneak peek—come find us Nov 15 when it hits the issue hits the streets.

11/07/2025

Our Winter “Science Issue” hits the streets Nov. 15.
Cover star: lobster-infused, brown-butter fat-washed bourbon—where coastline meets chemistry. Inside: barstool science, fungi’s hidden kingdom, the future of protein, starch’s cool tricks, and more Maine brains behind what we eat and drink. Grab yours Nov. 15 or subscribe for home delivery.

10/17/2025

Golden hour tastes like this. 🌅✨
A perfect fall sunset, a glass of red, and a slow dinner that makes time stand still. Here in Maine, we savor the in-between—the soft light, the crisp air, and every layered bite that reminds us why we gather. 🍷🥂

09/29/2025

✨ Mise en place magic ✨ Setting up every ingredient before you start cooking means you can focus on creating—not scrambling to chop garlic while the onions burn. 🧄🔥 Tonight, we’re all prepped and ready to go.

Can you guess which edible MAINE recipe we’re making (ignoring the chicken 😉)? Hint: it’s from our summer issue… 🌞🌿

09/24/2025

✨ Your gut has 100 trillion roommates… and they’re hungry.
But here’s the good news: you don’t need a medical degree to keep them happy—you just need a little fermentation magic. 🥒🥂

From pickles to miso to kombucha, Maine kitchens have been rewilding guts long before “gut health” was trending. Science now backs up what our grandparents always knew: fermented foods don’t just taste amazing—they help train your immune system, lower inflammation, and build resilience from the inside out.

And because we love a little fun with our function, we turned gut-friendly ferments into cocktails with benefits. 🍸 From a White Miso Bloody Mary to Kombucha Mulled Wine and even Red Miso Hot Chocolate—these drinks prove wellness can be delicious.

👉 Swipe through for recipes you’ll actually want to make.
👉 Then tell us: Which gut-friendly drink are you trying first?

📸 Tag in your creation and you might see yourself in our next print issue!

📸:

09/19/2025

Food is culture. Food is community. Food is personal. At edible MAINE, we believe that telling the full story of Maine’s foodways means celebrating the people whose lives are shaped by them. 🦞✨

Thank you to our readers who embrace the richness, diversity, and humanity behind Maine’s food culture. That’s what makes this community so strong. 💙

09/10/2025

When the days get shorter and the air turns crisp, we crave dishes that feel both comforting and celebratory. 🍂🥕

These Carrots Braised in Baxter’s Non-Alcoholic Pumpkin Ale bring all the cozy fall vibes: malty, aromatic, kissed with spice, and finished with maple, cider vinegar, goat cheese, pistachios, and fresh herbs. Perfect for a weeknight side dish or the Thanksgiving table.

✨ Save this recipe to make on repeat this fall:

Carrots Braised in Baxter’s Non-Alcoholic Pumpkin Ale
Serves 4

Ingredients
🥕 1 lb rainbow carrots, peeled
🧈 2 Tbsp unsalted butter
🌿 ½ tsp ground cumin
🌿 1 tsp ground coriander
🍁 1 Tbsp maple syrup
🍺 1 can Baxter Non-Alcoholic Pumpkin Ale (12 oz)
🧂 Salt to taste
🍎 1 tsp apple cider vinegar
🧀 ¼ cup goat cheese, crumbled
🌱 ¼ cup parsley, chopped
🥜 ¼ cup pistachios, chopped

Instructions
1. Melt butter, bloom spices.
2. Add carrots, maple, and pumpkin ale. Simmer 12 min.
3. Reduce liquid to a glaze; finish with vinegar.
4. Toss carrots, garnish with cheese, parsley, and pistachios.

📸 Styling & image by
🍂 Recipe by Christopher Ellis-Jacobs

Would you serve these at weeknight dinner or holiday feast first? Tell us below! 👇

📸:

09/09/2025

Meet The Tongue Wiggler 🌶🍸 — a margarita with just the right kick of heat and a burst of fresh herbs. Spicy, herbaceous, and perfectly balanced, it’s made with Wiggly Bridge Distillery’s Reposado Agave Blue (because you can’t call it tequila unless it’s from Mexico, but this York-made spirit more than holds its own).

Save this post and shake it up for your next Taco Tuesday:

The Tongue Wiggler Margarita
🥒 1 thick slice of jalapeño (or more if you dare)
🌿 1 small bunch of cilantro (skip if you’re not a fan)
🍯 ¼ oz agave or simple syrup
🥃 2 oz Wiggly Bridge Distillery Reposado Agave Blue
🍋 1 oz lime juice
🍊 ½ oz Cointreau

Glass: Rocks
Garnish: Jalapeño slice

Instructions:
1. Muddle jalapeño, cilantro, and agave.
2. Add remaining ingredients, shake vigorously with ice.
3. Double strain into a glass and garnish.

🔥 Herbaceous. Spicy. Unforgettable.

Would you try it with cilantro, or skip it? Tell us below! 👇

📸:

08/30/2025

Meet the No-Groni 🍊✨
A Maine-made twist on the classic Negroni, this cocktail swaps in homemade nocino — a rich, black walnut liqueur with centuries of legend behind it. Think barefoot witches harvesting green walnuts at midnight, Italian monks guarding secret recipes, and now… you, mixing it into your fall cocktail lineup.

Just three ingredients, a stir, and an orange twist. Simple. Bold. Mysterious.

📸 Styled and shot by
➡️ Get the full recipe on our website (link in bio)
https://q.me-qr.com/e1Mqwe1R

08/29/2025

Does food taste different when you eat it on the very land where it was grown? 🌱

Farmer and writer Beth Schiller of Dandelion Spring Farm thinks so. In her essay The Taste of Place, she explores how meals shift when they’re rooted in the soil beneath our feet — from Taco Nights at the farm’s Hive to the conversations that linger long after the plates are cleared.

Her reflections remind us that variety and connection aren’t just on the plate, they’re in the people gathered around it.

Find the full story in our Fall issue, hitting the streets in early September (and online shortly after).

08/28/2025

Your gut is home to trillions of tiny allies 🦠✨ and keeping them happy just might start with what’s on your plate… or in your glass.

In our fall Drinking in Season feature, we dive into the science (and the fun!) of fermentation. Think kimchi, kraut, kombucha — the old-world traditions that modern science is proving help us feel stronger and healthier.

And because this is Edible Maine, we’re raising a glass with four original recipes you’ll actually want to make:
🥒 Fermented Dirty Martini
🍅 White Miso Bloody Mary
🍷 Kombucha Mulled Wine
🍫 Red Miso Hot Chocolate

Styled and photographed beautifully by .

The full story, “Gut Feelings,” is in our Fall issue — hitting streets in early September, and online shortly after. 🥂

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