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.
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PublishedAugust 14, 2022
Bedside Table: A fictional 1955 ‘mass dragoning’ has plenty of relevance for real world 2022
Book recommendations from readers.
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PublishedAugust 14, 2022
Dine Out Maine: At Costa Rican-and-Caribbean-inspired Café Louis, hard work pays off (in 4½ stars)
The team at the small restaurant in South Portland’s Knightville neighborhood is at the top of its game.
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PublishedAugust 14, 2022
Maine Gardener: Some tomato talk for tomato season
If you don’t know the indigo cherry, you are in for a happy surprise. They’re bountiful, easy to grow and mighty nice to eat, too.
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PublishedAugust 7, 2022
Book review: Honoring Maine’s organic farming past and embracing the future
A book about 50 years of the Maine Organic Farmers and Gardeners Association offers many perspectives on the organization’s history – and its potential future.
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PublishedAugust 7, 2022
Bedside table: If it’s good enough for Kurt Vonnegut, it’s good enough for us
Book recommendations from readers.
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PublishedJuly 31, 2022
Maine Gardener: The thing about gardening? There are always surprises
This week it was the berries on the potato plants. You read that right: potato berries.
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PublishedJuly 31, 2022
Book review: ‘Portraits of Racial Justice’ captures community of fighters, in paintings and words
Robert Shetterly adds context and quotations to turn his art project into a book.
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PublishedJuly 31, 2022
Green Plate Special: A Limington farm is making labne, a Middle Eastern yogurt cheese delicious no matter how you spell it
Try labne as a spread with bread and olive oil or in an Israeli couscous salad.
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PublishedJuly 31, 2022
A brief (and personal) guide to campfire cooking
I pulled together this quick campfire cooking checklist of sorts, based on my interviews and my own experience. Here goes: Research the fire rules at your campsite. Never assume. Review safety. For the Girl Scouts of Maine, this includes keeping long hair out of your face and away from the fire, ensuring no more than […]
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PublishedJuly 24, 2022
Green Plate Special: Flower power on the plate (and in the glass)
Use edible flowers to add whimsy, flavor, texture and dimension to your meals, fancy or not.
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