Cindy Tibbetts, of Hummingbird Farm, has expanded the varieties of clematis vines she sells and propagates.
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
How to make sorbet from almost any summer fruit
Follow this simple fruit sorbet recipe formula for a creamy, scoopable dessert.
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Posted inLocal & State, News
More than half of Maine in moderate drought
The worsening conditions mean increased costs for farmers and their customers, but there’s a silver lining for fans of Maine blueberries.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Seize the day! Eat your tomatoes every which way as they ripen
Sure, preserving them for later is good. But don’t neglect the pleasure of eating fresh local tomatoes every day while the season lasts.
Posted inArts & Entertainment, Books, Nation & World, News
Anatomy of a book banning
A South Dakota school district planned to destroy Dave Eggers’s novel. He went to investigate.
Posted inFood, Maine Gardener
Maine Gardener’s garden update: The worries, the glories, the berries
Columnist Tom Atwell tells us how his garden grows.
Posted inFood, Recipes
Crispy fried cheese will enhance your taco game in so many ways
Some call them costras de queso, some call them quesotacos. Either way, they’re a fun mix of crunchy, melty cheese in every bite.
Posted inArts & Entertainment, Food, Review
‘The Bear’ subverts tropes and brings a restaurant kitchen to life
The FX/Hulu series captures the pressures – and nails the details – of a professional kitchen.
Posted inFood, Recipes
Crispy chorizo gives this skillet scallop recipe a flavor boost
Big scallops are seared and then basted with a sauce of chorizo, butter and herbs in this one-pan dish.
Posted inFood, Recipes
Jamaican-style salsa adds flourish to grilled fish for a festive meal
A confetti-like Jamaican salsa adds tang and a touch of heat to firm grilled fish for a meal that feels like a celebration.