In the spring, Carey Kish set out to hike from Mexico to Canada. Despite challenges, life on the trail is good. Very good.
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 inArts & Entertainment, Books
In ‘Bookish Life of Nina Hill,’ Abbi Waxman introduces a modern-day Elizabeth Bennet
Wit, dry humor, imagination and a likable heroine elevate this romantic comedy.
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Posted inFood, Recipes
Peach and avocados make a flavorful pair in this summery salad
Green goddess dressing unites the two.
Posted inArts & Entertainment, Books
‘Tapiser’ deftly stitches together family stories separated by 600 years
In Anne Britting Oleson’s new novel, a newly divorced woman inherits a Renaissance tapestry square – and the mysteries it contains.
Posted inFood, Recipes
Add shrimp to quesadillas and you’ve got a party
Cilantro, scallion greens, and lime zest provide freshness, while Monterey Jack adds melty richness.
Posted inFood, Recipes, Uncategorized
Foolproof way to perfectly cook fish? Try your Dutch oven
Beyond its ease, this method also concentrates flavor.
Posted inFood, Recipes
How cooking for charity made me a better cook at home
Know the size of your equipment, how much your pots can hold and what your oven can handle – these and other lessons from a kitchen volunteer.
Posted inFood, Restaurant reviews
Dine Out Maine: The Well at Jordan’s Farm brims with summer flavor
A family-style feast in a reserved gazebo feels homey and miles from civilization.
Posted inFood, Green Plate Special, Recipes
Being green in Maine means buying local, fresh goat cheese
For the farmer, a goat dairy operation is a comparatively easy entry point into the cheese-making world.
Posted inOutdoors, Sports
Canoeing: Exploring the eastern arm of Sebasticook Lake in Newport
Songbirds, loons, fishermen and you – this is a rare quiet spot for canoeing in Maine in July.