The holiday menu is probably the most traditional on the American calendar. In that spirit, we reprise some favorite recipes.
Peggy Grodinsky
Staff Writer
Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
Posted inBusiness, Food, Local & State, News
Model T Coffee in Portland Arts District has closed
The coffee shop had opened in the old Coffee by Design space in spring, 2024.
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Posted inBusiness, Food, Local & State, News
Chef David Turin to receive lifetime achievement award
HospitalityMaine will give the award to the longtime Greater Portland chef at its annual banquet.
Posted inFood, Recipes
For this Mainer, homemade gummy candy is a lesson in learning from failure
Sure, all cooking is science. But some culinary projects are a lot more forgiving than gummycraft.
Posted inBusiness, Food, Local & State, News
Frosty’s Donuts scheduled to reopen in Bath on Friday
The new store will replace one that the owners closed during the pandemic.
Posted inFood, Recipes
Maine’s tomato season is ending. Here’s how to preserve the harvest the Italian way
Is it the wintertime stash of home-canned tomatoes that appeals? Or the traditions surrounding the process of preservation?
Posted inFood, Life & Culture, Local & State, News, Recipes
The comfort food Mainers turn to in discomforting times
On a high stress day, what food makes you feel better? We asked a handful of Mainers who’ve faced added challenges this year.
Posted inLife & Culture, Local & State, News, Religion and Values
Yom Kippur fasting feels different for some Jewish Mainers advocating for Gaza aid
Some of the core principles of the most solemn day on the Jewish calendar resonate with them.
Posted inFood, Recipes
A lesson from this 91-year-old Mainer could be the key to perfecting stuffed grape leaves
Rhoda Conley has made more than 150,000 of the savory Greek dish over nearly a century.
Posted inBooks, Food, Life & Culture
In a new book, a UNE professor examines the meaning of restaurant meals
In ‘Restaurant,’ Brian Duff argues that eateries are uniquely positioned to foster conversation and connections.