A video from Food Network’s Molly Yeh for popcorn salad elicits immense internet criticism that it didn’t really deserve.
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, Maine Gardener
Making plans for the 2021 gardening season
By now, columnist Tom Atwell can grow vegetables in his sleep. This year, he’ll focus on ornamentals.
advertisement
Posted inFood, Recipes
Learn to make cajeta, a Mexican confection with multilayered sweetness and history
You need only a handful of ingredients to make this versatile treat your own.
Posted inFood, Green Plate Special, Recipes
A scouring pad – and a recipe – provide more reasons to love coconut
This surprising workhorse scrubber helps you wash up anything and everything. Celebrate your clean kitchen sink with a delectable dish of Coconut Cream with Rhubarb Compote.
Posted inFood, Restaurant reviews
Dine Out Maine: Once a critic, always a critic
Our current restaurant critic talks with his predecessors. What did they love? What changes did they chronicle? And where are we going next?
Posted inArts & Entertainment, Books, Review
Classical thinkers profoundly shaped America’s founders, and by extension, America
In his engaging and meticulously researched new history, Thomas Ricks also investigates the cognitive dissonance that allowed the founders to argue for freedom, yet keep slaves.
Posted inFood, Green Plate Special, Recipes, Source
Toast the 2021 Source Award winners with a homemade concoction
And take a moment to reflect on how to cook and eat more sustainably, starting by exercising that muscle that reduces food waste.
Posted inFood, Maine Gardener
Five essential tools for the vegetable gardener
True gardening hoe: Use the hoe to weed and to create depressed rows for planting seeds. Get one four or five inches wide and about two inches deep. Spading fork: Use it to turn the soil, loosening it in the spring and turning in compost you’ve added. Since we got rid of our rototiller, we […]
Posted inFood, Maine Gardener
Remember to water regularly
Even before drought seemed to hit every year, watering was essential. As I write this, this spring is already looking drier than usual. Water perennial flower transplants and shrubs every day for the first month or two. Vegetable seedlings also need regular watering. If it hasn’t rained for two days, water your seedlings. Water seeds […]
Posted inFood, Maine Gardener
Four essential vegetables for the new (and otherwise) gardener
Beans: They come in many types: thin, flat and those grown for dried beans. Whichever type you chose, they are easy to grow and produce a lot. Cherry tomatoes: These are easier to grow than full-sized tomatoes. If you’re like us, you eat as many in the garden as ever make it into the house. Leaf […]