A silky, deeply flavored soup that uses every last bit.
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
Spring has not yet sprung, but it’s time to get started in the garden
Good chores for early spring? Sharpen tools, grow seedlings and prune.
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Posted inFood, Recipes
Fragrant saffron and sweet onions make this Persian-style chicken and rice a feast for the senses
This meal-in-one-pot recipe is based on an Iranian rice dish called adas polo
Posted inFood, Recipes
Want golden, crispy fish without deep-frying?
This air fryer recipe is for you.
Posted inFood
Food was my life – until a heart attack at 41 almost killed me
In an era of Instagram, ‘We live in a society that celebrates food in excessive ways. We eat less for nourishment and more for sport.’
Posted inFood
Dine In/Out Maine: State of anticipation
We asked food-focused people from around the state where they were most looking forward to eating post-pandemic.
Posted inArts & Entertainment, Books, Review
A trio of Maine-themed books to celebrate Maine’s 200th birthday-plus-one
Chickadees, Chester and chowder – all present and accounted for.
Posted inFood, Recipes
Homefront: For culinary comfort on a dreary March night, reach for this Moroccan chicken
“This recipe for Moroccan chicken is a combination of ideas from various Middle Eastern cookbooks including ‘Sephardic Cooking’ by Copeland Marks, ‘Sababa’ by Adeena Sussman and suggestions from Allrecipes.com. During these long dark winter nights, I had cravings for rich, savory foods with depth of flavors and richness of taste. It is a one-pot dish […]
Posted inBooks, Food, Vegan Kitchen
A new cookbook invites non vegans to explore vegan cuisine
No pressure. In its relaxed and lively style, ‘The VegNews Guide to Being a Fabulous Vegan’ reminds readers they won’t starve and they needn’t give up cake.
Posted inFood, Recipes, Vegan Kitchen
Brisket and matzo ball soup seem unlikely candidates for vegan makeovers
But Kenden Alfond ably tackles the job in her latest cookbook, ‘Beyond Chopped Liver.’