Vegan Kitchen columnist Avery Yale Kamila tells how, 30 years ago, she became an impassioned vegan – and never looked back.
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: That smartphone you can’t put down? It all began here
“I started programming computers in the late 1970s, before Windows but after ENIAC. ‘Geniuses at War,’ subtitled ‘Bletchley Park, Colossus, and the Dawn of the Digital Age,’ by David A. Price, tells the story of amazing men who invested their time and talents and developed a machine to help them decode the codes used by […]
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Posted inFood, Green Plate Special, Recipes
Green Plate Special: The many reasons dill blossoms are kind of a big deal
You can use different parts of the plant in all sorts of ways.
Posted inArts & Entertainment, Books
When COVID struck the Wolitzers, Meg and Hilma bonded by creating a book. Let them tell you about it.
Meg Wolitzer talks to her mom, Hilma, about motherhood, writing and Hilma’s new collection, ‘Today a Woman Went Mad in the Supermarket.’
Posted inFood, Recipes
Like a certain honey flavor? You have bees to thank
The nectar chosen by the insects, which varies by season and region, determines how different honeys taste.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Foolproof Hollandaise keeps you from wasting precious local eggs
Goodbye anxiety in the kitchen, hello luscious Hollandaise on the plate.
Posted inBusiness, Food
Truffles, gold leaf and triple-digit prices: Status dishes are back
French fries for $200? Diners are looking for a new kind of comfort food these days.
Posted inFood
Dine Out Maine: Standout side dishes for Labor Day – let others do the cooking for you
And they’ll work for Thanksgiving, too.
Posted inFood, Recipes
Smoked trout and canned lentils make this no-cook salad fast, filling and flavorful
Too hot and sticky to cook? This salad is your secret weapon.
Posted inArts & Entertainment, Books, Cookbook Reviews
Four Maine books coming out this fall you shouldn’t miss
Portland bookseller Josh Christie’s recommendations range from food to philosophy to fiction.
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