Andy Baraghani shares a quick, delightful seafood recipe from his new cookbook, ‘The Cook You Want to Be.’
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 inArts & Entertainment, Books, Review
They found the source of the Nile – and became lifelong enemies
The 19th-century British explorers Richard Burton and John Hanning Speke were mismatched from the start, writer Candice Millard explains.
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Posted inArts & Entertainment, Books, Review
A forgotten 19th-century Maine comic writer gets his day in the sun
Lots of fascinating material in ‘Diggio, Haybis Korpus & E Plewrisy Unicorn!’ if you can get past the fact that the imaginary Ethan Spike was a ‘reprehensible bigot.’
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Get to know the versatile Hakurei turnip
Thank you, Japan, for this sweet, mild spring root vegetable and the many, delightful ways we can cook it.
Posted inFood
Welcome to the wide world of mustard
So many different types of mustards. So little time. Here are five of the most common types, and how to use them.
Posted inFood, Recipes
Carrot top pesto is a tasty, versatile recipe to cut kitchen waste
Don’t toss those carrot top greens! Make them into a delicious pesto instead.
Posted inFood, Maine Gardener
Maine Gardener: Maine Audubon shifts the focus of its annual native plants sale
Less sale, more educational festival. Also, one of the day’s programs to offer a multicultural perspective on fighting the invasive emerald ash borer.
Posted inArts & Entertainment, Books
Bedside table: Solace, and a new perspective, in a difficult time
Book recommendations from readers.
Posted inFood, Restaurant reviews
Dine Out Maine: Is Judy Gibson the neighborhood restaurant that wasn’t?
We’ve got a theory about that. Also, four stars to hand out.
Posted inFood, Recipes
Roasted seaweed is the powerhouse ingredient in this pantry pasta
Food writer and Korean-American Eric Kim calls the dish – chewy bucatini in a garlicky sauce with roasted seaweed – ‘a simple, perfect little black dress of a pantry dish.’