You could do worse. A lot worse.
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, Recipes
Crispy Eggplant makes a creamy vegetarian entrée
And dinner takes under 15 minutes.
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Posted inFood, Green Plate Special, Recipes
Green Plate Special: Brussels sprout stalks are edible, too
Yes, prepping it is a bit of work. But you get to feel good about yourself for not throwing food away.
Posted inFood, Recipes
Tomato-less chili verde opens up world of comforting possibilities
It stars poblano and jalapeño peppers, white beans, hominy and ground pork and offers meaty flavor in every bite.
Posted inFood, Restaurant reviews
Dine Out Maine: Quiero Café makes the case for Latin food that’s more than tacos
In its new branch in Portland, it’s a mostly delicious lesson to learn.
Posted inFood, Maine Gardener
Maine Gardener: As storms become more severe, do some trees cope better?
Leaf drop is a critical factor. Trees that keep leaves late into the fall are more susceptible to wind and likelier to fall during a Nor’easter.
Posted inFood
Restaurants put climate change on the menu
‘Chefs possess all this cultural capital, they’re agile, they get stuff done and make things work. This could become a global movement of chefs who want to do the right thing.’
Posted inFood, Green Plate Special, Recipes
Green Plate Special: One squash to rule them all
In the run-up to Thanksgiving, we figure out the best local cucurbit for your pie.
Posted inFood, Vegan Kitchen
Vegan Kitchen: Maine farms and animal sanctuaries are hosting kinder, gentler Thanksgivings
Gentle Thanksgiving showcases plant-based holiday meals and the living, breathing turkeys that won’t get eaten.
Posted inArts & Entertainment, Books
A strong-willed wife, her devoted husband and a losing battle with cancer
In ‘Passing: A Memoir of Love and Death,’ novelist and editor Michael Korda becomes the voice for so many caregivers.