An easy to make and ideal make-ahead dish of poached salmon and Napa cabbage get a flavor boost from zippy, bright dressing.
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
Wrap whole trout in bacon and grill it for a smoky, no-stick fish
The beauty of this technique for cooking whole fish is its simplicity. The fish is stuffed with herbs, wrapped in bacon and grilled until the bacon crisps.
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Posted inArts & Entertainment, Books
Bedside table: A ‘splendid’ and singular memoir
Book recommendations from readers.
Posted inArts & Entertainment, Books, Review
Michael Jackson and Bob Fosse owe their moves to a man named Bubbles
John W. Bubbles was the father of rhythm tap, but the dancer is little known. A new biography explores his life and contribution to the arts.
Posted inFood, Vegan Kitchen
Vegan Kitchen: ‘Ghost’ gear haunts Maine waters, threatening wildlife
A diver’s discoveries shed light on an intensifying marine menace: Discarded fishing lines and nets, broken buoys and traps.
Posted inFood, Green Plate Special, Recipes
Lilac blossoms smell great, look great and – did you know? – taste great, too
Bring lilacs into your kitchen for baking or lemonade.
Posted inFood
How Joyce Chen changed America’s perceptions of Chinese food
Joyce Chen, who filmed on the same set as Julia Child, invented a flat-bottom wok for American stoves, coined the term “Peking ravioli” and more
Posted inFood, Maine Gardener
Maine Gardener: Water neither too much, nor too little, but just right
The key: The newest plants in your garden are the thirstiest/neediest ones.
Posted inArts & Entertainment, Books, Review
Half sisters wrestle with their father’s death and their sibling ties in ‘I Know You Love Me, Too’
Amy Neswald structures her debut novel as linked stories that take place over decades.
Posted inDo This, Food
Eat & Run: Portland welcomes Bulgarian breakfast, brunch and lunch
Nom Cafe is offering a cuisine you may not have known you were missing.