Over time, the challenge turned from a burden to an obsession.
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, Green Plate Special, Recipes
Green Plate Special: Asparagus, it’s time for a talk
Local farmers market asparagus doesn’t come cheap. But there are ways to make this favorite vegetable stretch.
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Posted inFood, Restaurant reviews
Dine Out Maine: Small, chickpea-sized surprises and big flavors at Nura
Four stars for the hummus and falafel bar on Portland’s Monument Square, which offers superbly executed Middle Eastern staples.
Posted inFood, Recipes
A from-scratch blueberry poke cake upgrades a retro classic
Skip the Cool-Whip and Jell-O pudding with this homemade cake from expert baker Jessie Sheehan.
Posted inFood, Maine Gardener
Maine Gardener: When we were very young, spending money on annuals seemed an extravagance
Now the Atwells revel in their beauty, in the garden and in the vase.
Posted inFood, Recipes
Chicken piccata is saucy, speedy and works with a vegetarian mushroom swap
This recipe for the tangy, bright Italian-American classic is quick and adaptable.
Posted inArts & Entertainment, Books, Review
Steve Toltz’s novel about death, ‘Here Goes Nothing,’ is gravely funny
A darkly comic novel about an afterlife with no harps, no wings, only bad coffee and a job at the umbrella factory. ‘Really? This again?’ the protagonist grumbles.
Posted inFood, Recipes
Crisped fried cheddar crowns this fresh asparagus and bean salad
It’s a crunchy, satisfying salad from Lukas Volger’s ‘Snacks for Dinner.’
Posted inFood
Kareemi Atallah, a remembrance
You get to meet all sorts of amazing people as a reporter, and you get to enter their world, even if briefly. It’s one of the great joys of reporting, and it’s a big piece of what hooks you and keeps you going through deadlines, and more deadlines. One of the people I was lucky […]
Posted inArts & Entertainment, Books
Bedside table: Nature is all around us
Book recommendations from readers.