The author created a story-within-a-story for a cookbook set in the fictional nation.
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).
Posted inFood & Dining, Recipes
How to make aushak, Afghan leek dumplings with a meaty sauce
A simply sublime dish from a nearby restaurant inspired a diner to try to make it himself.
advertisement
Posted inFood & Dining, Vegan Kitchen
Maine native and vegan chef Matthew Kenney adds to his restaurant empire
Some of his newest projects are in Boston. Is it the vegan diet that gives Kenney so much energy?
Posted inArts & Entertainment, Books
Bedside table: We intend to steal this wise tip
Book recommendations from readers.
Posted inFood & Dining, Recipes
Butter-basted lamb chops make a fast, celebratory spring meal
If you’re short on time, marinate these lamb chops for just 10 minutes on the counter while you cook your favorite spring vegetable.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Improving soil on farms also improves health of environment
And preliminary data says it’ll improve your own health, too.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Garden plans: This year, it’s all about the flowers
Our columnist hopes for a little peace, quiet and calm – and a lot of cut flowers.
Posted inFood & Dining, Vegan Kitchen
Maine chef makes many Mallomars and recalls her days at Pure Food and Wine
The restaurant’s tumultuous trajectory is detailed in the new Netflix series ‘Bad Vegan.’
Posted inFood & Dining
What makes a wine kosher and how to understand the certifications
Kosher wine is the subject of many misconceptions and questions. We answer some FAQs.
Posted inFood & Dining, Recipes
One-pot roast chicken with bread and drippings is a weeknight feast
Seasoned with one of spring’s most tender herbs, this roasted chicken’s secret is a built-in dressing of chicken jus-dressed bread.