Book recommendations from readers.
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 & Dining, Green plate special, Recipes
Green Plate Special: For perfect kebabs, start with metal skewers
Using the sustainable tool is one of several tips that will ensure proper, efficient preparation of the summertime favorite.
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Posted inArts & Entertainment, Books
A naïve prep school student in Maine falls under the sway of a fanatical classmate
In ‘The World Cannot Give,’ writer Tara Isabella Burton reckons with both grand questions and contemporary trials.
Posted inArts & Entertainment, Books
Bedside table: ‘Crying in H Mart’ left this reader crying. But that’s a-OK
Book recommendations from readers.
Posted inFood & Dining, Sports, Vegan Kitchen
In his latest run, vegan endurance athlete Brendan Walsh raises money for MS
The Portland resident said compassion for animals and his belief that a vegan diet makes him a better athlete inspire his food choices.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Make-ahead scones of every hue and season
Add seasonal fruit compote to the dough, then, whenever you get a craving, pull the scones from the freezer and bake. Bonus: It’s a good way to use up less than perfect fruit.
Posted inFood & Dining, Maine Gardener
Maine Gardener: In ornamental gardens, sometimes bigger leaves are better
Flowers get all the attention, but beautiful large leaves can add a lot of interest to your garden.
Posted inFood & Dining, Recipes
Is mint taking over hearth and home? Think of it as an opportunity
There are probably as many ways to use fresh mint in the kitchen as there are varieties of mint.
Posted inFood & Dining, Maine Gardener
Plant propagation: The hows and the whys
There are several ways to propagate plants yourself, and there are several good reasons to do so. Coastal Maine Botanical Gardens experts explain.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Cucumbers three ways, all of them delicious
They grow well, and eat well, in Maine.