Rachel Forrest
Seacoastonline.com
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Past articles by Rachel:
Check out these Seacoast restaurants for Valentine's Day 2023: Special menus, candy, more
Looking for a romantic Valentine's Day night out? Our list is loaded with special menus and more at local eateries and candy shops. → Read More
It's time to make your 2022 Thanksgiving reservations or orders at these Seacoast eateries
Whether you want to dine in or take out, Seacoast restaurants are planning wonderful holiday buffets, dinners and desserts. → Read More
Need fresh eggs? Exeter man creates online map highlighting local sources
Exeter resident Kris Doane created an online fresh egg finder that anyone can access using Google Maps. → Read More
Celebrate Mom: Make Mother's Day special at these local restaurants
Restaurants around the Seacoast are cooking up special Mother's Day menus. Make your reservation today. → Read More
Hop to it: Here's what Seacoast restaurants are cooking up this Easter
It's time to make your reservations and orders for Easter dining. We’ve also added some ideas on where to get special Easter chocolate and treats. → Read More
Romance on Seacoast: Check out our list of Valentine's Day restaurant specials
Don't miss our list of many Seacoast restaurants and what they have to offer this Valentine's Day weekend. → Read More
Rachel Forrest: I’m ready to talk about my teeth — I have none. And I shouldn’t feel ashamed
When we talk about a health issue openly and honestly, things tend to change for the better. Here's what I hope happens. → Read More
How to make the best latkes: Food writer Rachel Forrest's favorite recipes
Matzo meal instead of flour? What kind of potatoes? Here are some tasty secrets. → Read More
Make a plan: These Seacoast restaurants, farms, bakeries serve Thanksgiving meals and more
Make your reservations now if you'd like to dine-in or takeout this Thanksgiving. → Read More
Seacoast Indonesian and BIPOC fests to celebrate diverse food: What you need to know
Just as I was fantasizing about getting someone to organize a World Cuisine Festival, two wonderful festivals popped up on my social media feed. → Read More
Live Free and Shuck sessions: Learn about oysters and oyster farming. Get muddy.
Learn about oysters and oyster farming at Live Free and Shuck to benefit Seacoast Eat Local and Fox Point Oysters. Recipes for when you get them home. → Read More
Product provenance: Farms to Carts gives insight into local food through QR codes
Currently, Seabee Honey and Root Naturals, a craft soda company, are part of the Farms to Carts program with more to come. → Read More
Andrew Bagley passes the century mark in his 171-restaurant Portsmouth Dining Challenge
On a chilly day in early April, Andrew Bagley’s “simple” decision about where to go for lunch in Portsmouth lead to a months-long quest. → Read More
Andrew Bagley passes the century mark in his 171-restaurant Portsmouth Dining Challenge
On a chilly day in early April, Andrew Bagley’s “simple” decision about where to go for lunch in Portsmouth lead to a months-long quest. → Read More
Cooking up understanding for kids: Kalamata’s Kitchen publishes fourth book about culture and cuisine
The children's book series was created to encourage kids to explore new cuisines and cultures by learning about cooking. → Read More
Cannabis cuisine: Seacoast chef brings his talents to the edibles market
Squier's Specialty Edibles is a line of sauces and drink mixers that contain cannabis developed by Zack Squier. → Read More
New takes on classic desserts: The Wilder's new pastry chef has innovative style
The new pastry chef at The Wilder in Portsmouth understands just what dessert in the popular gastropub should be. → Read More
Wine Me Dine Me: The marvelous aronia melancarpa is secret ingredient in Shrubbly
It was a portmanteau-named beverage that sent me down a many days-long research rabbit hole. → Read More
John Forti's 'The Heirloom Gardener' celebrates garden craft, life and lore
New book by garden historian and ethnobotanist helps us bond to the natural world. → Read More
Wine Me Dine Me: You say Bloody Mary, I say Bullshot
Food writer Rachel Forrest adds broth to the brunch drink → Read More