Climate change is forcing local chocolate shops to adapt their shipping practices or risk their jewel-like bonbons arriving at destinations as ‘chocolate soup packages.’
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, Recipes
When her oven broke, she turned to the toaster oven
It turns out you don’t need a deluxe Wolf or Bertazzoni stove to make first-rate dinners and desserts.
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Posted inFood & Dining, Recipes
(Mostly) wild blueberries take a walk on the savory side
Explore blueberries’ piquant side with 2 craft products and a recipe.
Posted inFood & Dining, Recipes
Why more cooks – and gardeners – should embrace sorrel, an underrated lemony leaf
The perennial herb comes up in Maine gardens in early spring.
Posted inFood & Dining, Recipes
Add this sweet tahini matzo to your Seder table – and swoon
Much like matzo crunch, this Passover treat is hard to put down.
Posted inFood & Dining, Recipes
Have a crush on your Le Creuset? Here are the kitchen items these Mainers love most
For Valentine’s Day, we asked a handful of Mainers what culinary objects make their hearts full.
Posted inBusiness, Food & Dining, Local & State, News
Want an inside look at the Oscars of the food world?
Here’s the scoop on the James Beard Awards.
Posted inFood & Dining, Local & State, News
James Beard Foundation names 10 semifinalists from Maine
The state’s restaurants and food professionals were nominated in numerous categories, including Outstanding Restaurateur, Best New Restaurant and Best Chef: Northeast.
Posted inFood & Dining
Do you schmear what I schmear? Bagels are the new Christmastime tradition
Local bakeries say demand for the once quintessential Jewish bread spikes during holidays, including Christian ones.
Posted inBusiness, Food & Dining, Local & State, News
The Quarry seemed like an improbable Beard Award winner, unless you’ve met Marilou Ranta
Since winning the prestigious award for Outstanding Hospitality in May, the tireless chef/owner of the Monson restaurant continues to prove why she’s deserving of an onslaught of new customers.