And the dwindling supply caused by the previous poor seasons drove up the price.
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
Bedside Table: The Napoleonic wars, a cracking good tale and a swashbuckling anti-hero
Book recommendations from readers.
advertisement
Posted inFood, Green Plate Special, Recipes
For Mother’s Day, wisdom from Nonna
A simple yet memorable soup made that can be made from even the barest of cupboards.
Posted inFood
Trump’s killer tomatoes emerge from a rich history of food as protest projectiles
Produce and pies have long played a role in theater, political and otherwise.
Posted inBooks, Review
The rebels who made the skies a lot friendlier for flight attendants
In the 1960s and 1970s, stewardesses organized to fight sexism and transformed the airline industry, Nell McShane Wulfhart writes.
Posted inFood, Recipes
Little Gem lettuce boats with feta are bright, crunchy and fun to eat
This uncomplicated salad option offers a delightful combination of crispy and creamy.
Posted inFood, Restaurant reviews
At Helm Oyster Bar & Bistro, flavor-driven dishes spotlight the bounty of Maine’s sea
Four stars for a beautiful restaurant where the food feels at once ‘approachable and intricate.’
Posted inFood, Recipes
A meal to savor – chicken, olive and preserved lemon tagine – inspires a home cook
Reconstructing a memorable Moroccan restaurant dish perfumes the kitchen with the aromas of saffron, ginger, coriander and chicken fat.
Posted inFood
Make it a double: Siblings share close ties and a passion for bartending
Sylvi and Rob Roy have worked at bars all over the city and are known as consummate cocktail makers.
Posted inArts & Entertainment, Books, Review
Portland shares top billing in Jule Selbo’s cinematic debut mystery
“10 Days” is a substantive ticking-clock thriller that introduces an officer who has lost a limb but not her mettle.