There is nothing to it, and it saves tons of plastic waste.
Peggy Grodinsky
Staff Writer
Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).
The ingredients every Maine beach read needs
Dead body, old family cottage, crusty lobsterman, dark secrets… bingo. Sounds like you’ve got a classic Maine beach read.
Bedside table: And for a Massachusetts beach read, read on
Book recommendations from readers.
Eager customers line up at vegan food trucks and carts
But food truck owners say diners are patient about the waits.
Maine’s wild blueberry crop rebounded last year and is poised for another bountiful season
And the dwindling supply caused by the previous poor seasons drove up the price.
Bedside Table: The Napoleonic wars, a cracking good tale and a swashbuckling anti-hero
Book recommendations from readers.
For Mother’s Day, wisdom from Nonna
A simple yet memorable soup made that can be made from even the barest of cupboards.
At Helm Oyster Bar & Bistro, flavor-driven dishes spotlight the bounty of Maine’s sea
Four stars for a beautiful restaurant where the food feels at once ‘approachable and intricate.’
Make it a double: Siblings share close ties and a passion for bartending
Sylvi and Rob Roy have worked at bars all over the city and are known as consummate cocktail makers.
Portland shares top billing in Jule Selbo’s cinematic debut mystery
“10 Days” is a substantive ticking-clock thriller that introduces an officer who has lost a limb but not her mettle.