With fresh and canned clams and crunchy lemony bread crumbs, this pasta dish is sure to win anyone over.
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
How to convert your favorite recipes for the Instant Pot
Not all stovetop or oven recipes will work, but many will. Use these tips to adapt them to your appliance.
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Posted inFood, Green Plate Special, Recipes
Some of us love trash, and some of us love beets…
Happy Valentine’s, Oscar the Grouch (and the rest of you, too). Please sing along!
Posted inArts & Entertainment, Books, Review
Book review: An injured Iraqi war vet returns home to Maine and struggles to adjust
In “Silence,” William Carpenter’s latest novel, a deaf vet takes refuge on an undeveloped island, where things are not as simple as they seem.
Posted inArts & Entertainment, Books, Review
For Rep. Raskin, personal grief and national trauma collided
The Maryland congressman reflects on his son’s suicide and, days later, the insurrection at the Capitol.
Posted inFood, Maine Gardener
Maine Gardener: When you plant a tree or shrub, get to the root of the matter
Healthy root systems are key to growing a successful plant.
Posted inFood, Recipes
A weeknight-friendly red bean stew will teach you a thing or two about walnuts
The stew takes its cues from a traditional Georgian dish.
Posted inFood, Recipes
How to make seven-layer dip, the customizable classic
The dip is always a crowd-pleaser. Here are a few tips and ideas for how to maximize enjoyment and make it your own, layer by layer.
Posted inArts & Entertainment
Of Black History month and their work, Black and brown artists say, ‘it’s complicated’
The annual tribute is a double-edged sword. Maine artists wrestle with whether it’s a celebration or maybe a sidelining.
Posted inFood, Recipes, Vegan Kitchen
Vegan Kitchen: Low in fat, high in protein, tofu is delicious, too
These two recipes are reliable kitchen workhorses.