Derek Bissonnette

Photographer & Chef

Born in Hartford, Connecticut and raised in Maine, Derek showed a passion for food from an early age. Beginning with a small bakery in Maine, formal training at The Culinary Institute of America, then Pastry Chef at The White Barn Inn in 1999 under the tutelage of Jonathan Cartwright, Executive Sous Chef and then appointed Executive Chef... Derek has been a long-time part of the culinary world in Maine and beyond. He joined the Edible Maine team to pursue a career outside of the kitchen while still maintaining a connection to food.

Smokin’ Cocktails at Home

Smokin’ Cocktails at Home

Three Techniques for Smoldering Winter Sippers

Soup

Soup

The quintessential winter food

Wellness in the Morning

Wellness in the Morning

Recipes for a quick and healthy or slow and soul-food start to the day

Four Courses in Winter Comfort

Four Courses in Winter Comfort

An edible lesson for cold-weather cooking

Maine Artisan Pastas

Maine Artisan Pastas

And the sauces that love them

Zero-Proof Springtime Sippers

Zero-Proof Springtime Sippers

Build a mocktail bar should booze become uncomfortable

Tying Up the Loose Ends

Tying Up the Loose Ends

Suggestions on How to Use Up All the Edible Bits and Pieces

The Spirits of Fall

The Spirits of Fall

Maine Distilleries Create Cocktails to Reflect Local Harvest

Honeybee Helper

Honeybee Helper

State Apiarist Jennifer Lund keeps Maine hives buzzing

Berry Delicious Summer Pies

Berry Delicious Summer Pies

When Maine berries are ripe for the pickin’, making pies keeps eaters grinnin’

Saffron Grows in Maine

Saffron Grows in Maine

Local farmers are learning how to grow this expensive, exotic spice

The Manhattan

The Manhattan

A taste of NYC, four ways

Simple Comforts

Simple Comforts

Biscuits & Company’s Johannes serves them up as a matter of course

Stacked, Packed, and Hasselbacked

Stacked, Packed, and Hasselbacked

New-Fashioned Party-Ready Maine Potato Dishes

Cooking, Consistency and Connections, and Cooking

Cooking, Consistency and Connections, and Cooking

Northern Union’s Chef Romann Dumorne Discusses Comfort Zones in an Uncomfortable Time

Pitcher Perfect

Pitcher Perfect

Balanced cocktails make for smooth summertime sipping

Strong Coffee, Stronger Women

Strong Coffee, Stronger Women

Portland Roaster’s Cups Brim with Social Justice

The Last Bite: Keep Them Fishing

The Last Bite: Keep Them Fishing

Maine Grains Rise to the Occasion

Maine Grains Rise to the Occasion

Ancient varieties restore terroir to local bread

Nearly Meatless

Nearly Meatless

A reducetarian approach to cooking

Tying Up Issue 16's Loose Ends

Tying Up Issue 16's Loose Ends

Suggestions on how to use up all the edible bits and pieces

Ham Bones and Ice Cream

Ham Bones and Ice Cream

Chaval's Ilma Lopez dishes on sweet innovation

The Secret to Home Vegan Baking for the Masses?

The Secret to Home Vegan Baking for the Masses?

Don’t Mention the Vegan Part

Tying Up Loose Ends

Tying Up Loose Ends

Ways for using up all the edible bits and pieces

Sarah Jackson: Mover and Shaker

Sarah Jackson: Mover and Shaker

The Fastest Female Bartender in New England

Wellness in the Morning

Wellness in the Morning

Recipes for a quick and healthy or slow and soul-food start to the day

Four Courses in Winter Comfort

Four Courses in Winter Comfort

An edible lesson for cold-weather cooking

Fragrant fall dishes

Fragrant fall dishes

Heartier flavors that reflect the change of season