Several new spots across the state now offer vegan soft-serve ice cream, making the treat available to vegans, the lactose-intolerant and everybody else, too.
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
Fluffy peach fritters are a celebration of peak-season stone fruit
Peach preserves stirred into the batter double down on the peach flavor, and the maple-bourbon sauce takes the fritters to a new level.
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Posted inArts & Entertainment, Books
Bedside table: Father and son share stories of survival
Book recommendations from readers.
Posted inDo This, Food
Eat & Run: A sophisticated seafood lunch at Browne Trading Co.
The renowned seafood supplier started serving a lunch menu in June, but it still seems to be a little-known secret.
Posted inArts & Entertainment, Books, Review
History’s famous delusions, those who believed them – and why
Victoria Shepherd explains some of psychology’s landmark cases with empathy and understanding.
Posted inFood, News
Rising temperatures hit restaurant workers especially hard
New rules could help despite trying to create them with a variety of climates, buildings and businesses that say they don’t need government intervention.
Posted inFood, Recipes
Espresso martini granita delivers cooling relief with a buzz
Take a beloved Italian dessert and marry it with a trendy cocktail for a lovely, spirited refresher.
Posted inFood, Recipes
A Greek salad with couscous and lentils maximizes efficiency, and joy
Ali Slagle’s Greek salad recipe uses smart tricks to streamline your time in the kitchen.
Posted inArts & Entertainment, Books, Review
Book review: In his latest novel, Jeffrey Lewis tackles some very big questions
‘Land of Cockaigne’ examines the impact the wealthy have on their communities, the ugliness of reactionary politics, and the sometimes insular nature of small towns.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Eat your water
Parched? Eating foods with a high water content is a smart way to stay hydrated in the August heat.