Edible Maine

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We swung by Gemini Café in Bethel to drop off the new winter issue… and left completely obsessed with their breakfast bo...
11/30/2025

We swung by Gemini Café in Bethel to drop off the new winter issue… and left completely obsessed with their breakfast bomb. 🌟 Home-baked bread, incredible flavor, and yes—you can get it with ham (highly encouraged). If you’re in the area, grab the issue and grab a sandwich. You’ll thank us later.

Happy Thanksgiving from all of us at edible MAINE.Today we’re feeling deeply grateful—for every reader who picks up the ...
11/27/2025

Happy Thanksgiving from all of us at edible MAINE.
Today we’re feeling deeply grateful—for every reader who picks up the magazine, every contributor who gives their talent to our pages, and every advertising partner who believes in this mission.

Thank you for helping us tell Maine’s stories season after season. You always have a seat at our table, today and every day.

What happens when two lab scientists swap pipettes for baskets and head into the Maine woods? A whole lot of curiosity, ...
11/20/2025

What happens when two lab scientists swap pipettes for baskets and head into the Maine woods? A whole lot of curiosity, careful observation, and a growing love for wild mushrooms. 🍄

Our Winter Issue features a personal essay from two researchers who approach foraging the only way they know how — with sharp eyes, meticulous notes, and the same scientific curiosity they bring to the lab. Their journey into Maine’s fungal world is thoughtful, funny, and full of wonder.

Read their story in our Winter Issue — on stands now.

Swipe for a nerdy happy hour. Our Winter issue drops Nov 15, and we’re cracking open the Science of Cocktails with iconi...
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.

Our Winter “Science Issue” hits the streets Nov. 15.Cover star: lobster-infused, brown-butter fat-washed bourbon—where c...
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.

Golden hour tastes like this. 🌅✨A perfect fall sunset, a glass of red, and a slow dinner that makes time stand still. He...
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. 🍷🥂

✨ Mise en place magic ✨ Setting up every ingredient before you start cooking means you can focus on creating—not scrambl...
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… 🌞🌿

✨ Your gut has 100 trillion roommates… and they’re hungry.But here’s the good news: you don’t need a medical degree to k...
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!

📸:

Food is culture. Food is community. Food is personal. At edible MAINE, we believe that telling the full story of Maine’s...
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. 💙

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

📸:

Meet the No-Groni 🍊✨A Maine-made twist on the classic Negroni, this cocktail swaps in homemade nocino — a rich, black wa...
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

Does food taste different when you eat it on the very land where it was grown? 🌱Farmer and writer Beth Schiller of Dande...
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).

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