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 21, 2023
Maine’s peach crop this year is a total loss
Frigid temperatures and high winds in February doomed the fruit, which grows on trees that are sensitive to the cold.
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PublishedAugust 20, 2023
Hummus turns into a sauce for this fast one-pot pasta
Using hummus instead of chickpeas saves time, helps avoid waste, and puts a sometimes-pasty store-bought product to good use.
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PublishedJuly 30, 2023
A cake to weather a storm, from Cathie Pelletier’s ‘Northeaster’
This frugal, old-fashioned Blueberry Cake with Nutmeg Sauce appears in her new book about Mainers in the blizzard of 1952.
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PublishedJuly 23, 2023
Can ChatGPT help Maine food professionals save time?
We tested the chatbot’s knowledge of the local food scene and got results that ranged from boring to blatantly wrong to borderline genius.
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PublishedJune 5, 2023
The Quarry in Monson wins a prestigious James Beard Foundation Award
The restaurant, which won in the Outstanding Hospitality category, was the culmination of a longtime dream of Philippines-born chef/owner Marilou Ranta.
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PublishedJune 4, 2023
Satisfy your craving for crunch with these salad toppers
Look to your bread drawer, cereal box and fridge for all sorts foodstuffs that can be crumbled or crisped up.
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PublishedMay 14, 2023
Garden journals aren’t the only way to record what you grow
If writing isn’t for you, there are other ways to keep track of your gardening successes and failures.
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PublishedMay 14, 2023
Stores, cafes and home cooks are serving up vegan eggs, every style
Consumers seeking an alternative to chicken eggs – for price, health or lifestyle reasons – have a growing number of choices.
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PublishedMay 14, 2023
Dandelions are the key to a locally sourced piccata
The flower’s buds can be made into capers, which typically come from a plant that doesn’t grow in the U.S.
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PublishedMay 7, 2023
In a nutshell: One nut is pretty much like another
In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.
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