How to find the right bottle for you,
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 inFood, Restaurant reviews
Dine Out Maine: The Best Policy
When the paper resumes publishing restaurant reviews, honest feedback – both positive and negative – is the way to go.
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Posted inArts & Entertainment, Books
Bedside table: ‘Middlemarch’ – because they’re called classics for a reason
“Members of our College Club Book Review have all just read ‘Middlemarch,’ a historic novel by a woman (Mary Ann Evans) many years ahead of her time in England, who herself had to pose as a male – George Eliot was her pen name – to get her novels published. (The book was published in […]
Posted inFood, Recipes
Grilled eggplant with tomatoes and yogurt is a summer dish to have on repeat
This grilled dish is a lighter, more summery riff on an Afghan recipe in which the eggplant is fried.
Posted inArts & Entertainment, Books, Review
Children’s book celebrates the color brown in all its glory
‘Magnificent Homespun Brown’ is as joyful as the confident little girls it depicts.
Posted inFood, Maine Gardener
The list of invasive plants banned for import and sale in Maine soon to grow
A committee has been meeting to decide which plants should be on the list, the state’s second.
Posted inArts & Entertainment, Books, Review
Bedside Table: Many perspectives on Maine in these books
“I have two books on my bedside table, and, no coincidence, both are about Maine. As a retired physician who spent my career on the West Coast I have returned back East and relocated from Portland (OR) to Portland (ME). Knowing little of the rich history of the District and then the State […]
Posted inFood, Recipes
This whole-wheat zucchini bread cuts the refined sugar for a better, more flavorful loaf
Because there is less sugar and less fat, too, the nutty whole-wheat flour and bright citrus flavors can shine.
Posted inArts & Entertainment, Books, Review
Fresh out of medical school, they volunteered to help battle the coronavirus pandemic
What six med school graduates saw as the coronavirus tore through New York hospitals.
Posted inFood, Green Plate Special, Recipes
What’s for dinner? Toast. Think it sounds unsophisticated? Then call it tartine
It’s fast, it’s creative, and you can use up all your leftovers.
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