Also: Speaking some hard-to-accept truths about junk food, lettuce, and buying local.
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
Creamy goat cheese dip will upgrade your snack board
In just a few minutes, whirring creamy goat cheese with a handful of ingredients, herbs included, delivers a dreamy dip for a better-for-you snack board.
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Posted inFood
A guide to tahini, including tips on storing and using it
Tahini is a staple of Middle Eastern cuisine. Here’s what you need to know about it.
Posted inFood
For a fun way to cool down, make your own popsicles
Come up with your own flavor combinations or follow these recipes for an easy, rewarding summertime treat.
Posted inFood, Recipes
Grilled corn smothered with peanut sauce is a brilliant, tasty mess
The idea came from Indonesian gado-gado.
Posted inArts & Entertainment, Books, Review
‘The Foundling’ turns a serious subject into a perfect beach read
Ann Leary’s thrilling novel was inspired by the early 20th-century incarceration of “feebleminded” women.
Posted inArts & Entertainment, Books, Review
Book review: In fictional ‘Oslo, Maine,’ a musical couple from away collides with the locals
Unfortunately, neither the characters nor the town are believably drawn.
Posted inFood, Recipes
How a root cellar saved my Ukrainian family when the war came
Growing up, it was my magical happy place, full of fermented vegetables and more. Now, it was a bomb shelter.
Posted inFood, Maine Gardener
Maine Gardener: A ray of hope for getting rid of the destructive emerald ash borer
A group of UMaine students and their professor are on the job, combining an array of tactics to try to eliminate the invasive pest, which could decimate Maine’s ash trees.
Posted inFood, Restaurant reviews
Dine Out Maine: Knotted Apron is a neighborhood restaurant with a lot of potential, some of it unrealized
The restaurant, which opened just weeks before the pandemic hit, is still finding its footing.