Customize it to suit yourself.
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, Source
Drink craft beer, eat ancient grains and other ways to respond to the planet’s loss of biodiversity
Address climate change, pollution, land management and more one forkful at a time.
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Posted inOutdoors, Sports
Explore nature and history along the flat, paved Mountain Division Trail
Running through Standish, Gorham and Windham, it is one of two existing sections on the proposed Portland-to-Fryeburg trail.
Posted inFood
Chef Max Brody of Buxton Common on the other cook in the family
Back in the day, Lora Brody was a well-known cookbook writer and food personality. On Mother’s Day, her son tells us about her influence on him.
Posted inArts & Entertainment, Food, Life & Culture, Restaurant reviews
Dine Out Maine: Gross Confection Bar in Portland’s Old Port defies expectations at every turn
And for this dessert-only restaurant and bar, that’s excellent news.
Posted inOutdoors
Hunting: Weather has an impact on turkey behavior
But predicting precisely how the birds will behave in the rain isn’t easy.
Posted inFood, Maine Gardener, Source
A how-to on straw-bale gardening
It’s a new trend that our columnist says he doesn’t plan to try.
Posted inFood, Recipes
Preserved lemon makes this zucchini and pea salad pop
Vegan recipes often get a delicious assist from pickled or fermented ingredients.
Posted inFood, Green Plate Special, Recipes
A few good tricks to make a small amount of meat yield big flavors
And by cutting back on meat, you can help save the planet, one delicious plate at a time.
Posted inFood, Recipes
How to make pommes dauphinoise, the dreamy French casserole of potatoes and cream
A step-to-step guide – it’s easier than you may think.