Fried snacks, well-mixed cocktails and the cheeseburger are all excellent bets on the imaginative, eclectic menu.
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.
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The declining fortunes of a founding family of Maine unspool with a light touch
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But they’re pretty enough for company, too.
Andrew Krivak’s ‘The Bear’ takes gentler approach to post-apocalyptic fiction
The last girl on Earth befriends a bear, but must fend for herself when winter induces him to hibernate.
Ask a Naturalist: Is it strange to see groundhogs in February?
In a new column, Maine Audubon Staff Naturalist Doug Hitchcox answers your questions about wildlife.
Another modern classic from British cookbook writer Diana Henry
‘From the Oven to the Table’ is chock-full of imaginative yet not overly demanding recipes.
Dine Out Maine: At Back Bay Grill, the food is still stellar, along with the service
Four decades in, the dining room could use an update, but the excellent food makes up for any decorative shortcomings.