Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100EL RODEO M E X I C A N R E S T A U R A N T Authentic Mexican Restaurant & Bar Locally Owned and Family Operated Daily Lunch & Happy Hour Specials Fresh Guacamole • Live Latin Music • Functions Catering • Delivery • Kids Eat Free on Sundays 147 WESTERN AVE., SOUTH PORTLAND • 773-8851 thai home cooking tuesdays – sundays 11am-9pm THAIESAAN.COM 207-536-0752 849 FOREST AVE. PORTLAND, ME COME TRY WHAT MOM IS COOKING! N o v e m b e r 2 0 1 6 5 3 front. Yes, yes, yes. You never drink tea be- cause you’re too busy guzzling dark-roast Midnight Jazz from Coffee By Design to power through your busy day. So step away from your preconceptions. “This is my mix of sarsparilla, net- tles, ginger, turmeric, lemongrass, elder- berry, and fennel seeds,” says Richards. She makes up her own tea bags with her mix- tures. It’s scalding, delicious, and extreme- ly reviving, even without caffeine. “Most of my house-made blends are herbal,” she says of her teas, “but some are tea-based.” The shop is crowded with jars of herbs, spices, peppercorns, assorted salts, dried chilies, and honey. There’s a gallon jar of pickled eggs on the bar. “I hard-boil them and put them in vinegar that’s steeped with dried mustard, chili flakes, and salt.” She also sells bulk cooking herbs and spices, and she serves “light fare, like crumpets and scones” that she makes herself. Lest you think this little throwback-hippie cafe will be here today and gone tomorrow, Richards has over 30 wholesale tea accounts, including “Miyake, the Green Elephant, Emelitsa, the Blue Spoon, Sonny’s, Local 188, the Press Hotel, and Coffee by Design.” “I’m celebrating my tenth anniversa- ry,” she says, “which is why I just put a fresh coat of paint out front.” n of Flavor Top chefs agree,good imported olive oil is essential. Micucci’s Grocery on India Street has oils imported from Italy,Greece,Lebanon,and Spain.Fiore’s Artisan Olive Oils & Vinegar has five locations across Maine,importing directly from Italy.Taste the difference of a new vinegar, balsamic or otherwise,and don’t limit its use to salad dressing.Hotshot chefs like Jamie Oliver andYotam Ottolenghi note that good wine vine- gar brightens up red sauces and braises of meat or chicken.Many of us believe deeply in the magic of anchovies to bring ho-hum sauces to life.If the slippery little fishies are too visceral for you,try Asian fish sauce—it has umami powers beyond soy sauce.And here’s a tip from Rob Ev- ans (of Duckfat and Hugo’s fame) in Press Herald risotto recipe years ago: “Add a pinch each of ground cumin,ground coriander,black pep- per,cayenne, and paprika to the minced shal- lots you saute in oil and butter prior to stirring in the rice and stock.You’ll find a heady depth to the finished product.” Secret Weapons