Whether your style is a working farm or yoga retreat, there’s something here for you.
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.
How to put fancy, high-fat butter to its best use
Since it costs more, you’ll want to be sure to use it right.
With radishes and turnips, you get 2 veggies for the price of one
This recipe for Ginger-Garlic Miso Soup can be entirely locally sourced.
Ten 2019 food trends you’ll soon see everywhere
From boozy tea to popped water lily seeds, here’s what can expect to eat and drink soon.
To kick up classic chicken salad, turn to your spice rack
Mild, creamy chicken salad is an ideal canvas.
New novel dissects divorce with sharp, funny scalpel
‘Fleishman Is in Trouble,’ by Taffy Brodesser-Akner, takes aim at the complexities of modern marriage.
It’s Worth the Trip: From the first step, the Waterboro Barrens feel different
The preserve, managed by The Nature Conservancy, is home to rare plants, diverse wildlife and an ecotype that usually falls prey to development.
Dine Out Maine: A good bistro-steakhouse is waiting to get out at Odd Duck FSE
The new Brunswick restaurant serves some perfectly decent food. It just needs to chill.
Think of a garden tour as a learning opportunity
Bring a camera, a pen and a notebook.
In Neal Stephenson’s ‘Fall,’ there is life after death
Though the novel has many captivating plot points, its mood is metaphysical.