Peggy Grodinsky

Staff Writer

Latest

Published
May 14, 2023

Garden journals aren’t the only way to record what you grow

If writing isn’t for you, there are other ways to keep track of your gardening successes and failures.
Published
May 14, 2023

Stores, cafes and home cooks are serving up vegan eggs, every style

Consumers seeking an alternative to chicken eggs – for price, health or lifestyle reasons – have a growing number of choices.
Published
May 14, 2023

The terrors of climate change are front and center in ‘Blue Skies’

In this dark family drama, catastrophe looms large.
Published
May 14, 2023

A little sugar won’t ruin healthful eating, as this ricotta dip shows

This delicious no-cook dessert can be thrown together in minutes and is great for special days – or everyday.
Published
May 14, 2023

Cheesy broccoli strudel is a taste of the magic of ‘Moosewood Cookbook’

The strudel is one of the many approachable recipes in this best-selling 1977 cookbook. Nearly 50 years later, it more than holds up.
Published
May 14, 2023

A World War I soldier sculpts masks to ‘repair’ the faces of fellow soldiers disfigured by war

Don J. Snyder’s ‘The Tin Nose Shop’ is loosely based on a real life story.
Published
May 14, 2023

She raised a family and ran a restaurant in Portland. Now citizenship solidifies Huong Le’s home

As a young mother, she emigrated from Vietnam to Maine, where her family and their food continue to enrich the community.
Published
May 14, 2023

Among these local bakeries, you can find an English muffin for every occasion

The morning carb is rising in popularity.
Published
May 14, 2023

Dandelions are the key to a locally sourced piccata

The flower’s buds can be made into capers, which typically come from a plant that doesn’t grow in the U.S.
Published
May 14, 2023

Bedside table: ‘The Extraordinary Journey of David Ingram’ by Dean Snow

Book recommendations from readers.