Our columnist hopes for a little peace, quiet and calm – and a lot of cut flowers.
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, 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.’
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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.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Even if you don’t have to, you might want a container garden
Planting in pots is decorative, and you can get a jump on tomato season.
Posted inFood & Dining, Recipes
The best thing to do with store-bought hummus: Bake it
Baking hummus stems from a Turkish tradition; this version adds harissa-coated cherry tomatoes and whole chickpeas.
Posted inArts & Entertainment, Books
Review: An ambitious novel set in the 1950s-60s tackles the story of ‘America’ through four linked characters
Writer Mike Bond’s novel, the first of seven in a series about this nation, is a departure from his usual thrillers.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: Two years after COVID-19 upended the food world, we’re reviewing restaurants again
But we may be judging them a little more gently than in the past.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: If you live in Maine, skipping Russian vodka is no sweat
You’ve a plethora of excellent Maine-made options to choose from.
Posted inFood & Dining
Three kosher wines to go with your Passover meal, from start to finish
Recommended: A sweet moscato, a Bordeaux-blend and a chenin blanc.