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.
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PublishedNovember 28, 2021
Green Plate Special: Stumped by how to use up the leftover cranberry sauce?
Here is a cornucopia of options for making use of that one last thing in the fridge.
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PublishedNovember 28, 2021
Maine Gardener: Cliff Trail at Fort Williams Park to get whole new look
That area of the Cape Elizabeth park was a snarl of invasive plants. Thanks to a true community effort, they are being replaced with natives.
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PublishedNovember 28, 2021
Bloom time: Vegan food options proliferate in Maine
From a Portland company making seaweed-based burgers to a community center in Dexter serving vegan meals, the state’s plant-based portfolio grew in 2021.
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PublishedNovember 21, 2021
A few of restaurant critic Andrew Ross’s favorite things
We’ll have what he’s having.
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PublishedNovember 21, 2021
Houseplants that announce the holidays are here
Houseplants are the gardeners’ answer to winter.
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PublishedNovember 21, 2021
In time for Thanksgiving, the air-fryer makes a new convert
It frees up oven space, and air-fried Brussels sprouts make a strong argument for the appliance.
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PublishedNovember 18, 2021
Stonewall Kitchen closing cooking school after 13 years
The specialty food company says it will open a Stonewall Home Store in the space at its York headquarters in the spring.
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PublishedNovember 14, 2021
Vegan Kitchen: With these Thanksgiving centerpieces, you won’t even miss the turkey
This year and every year, Maine vegans are grateful for warming entrees from nut loaf to vegetable Wellington.
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PublishedNovember 14, 2021
Green Plate Special: Freezing pie crusts can help save on time and cleanup
You can also freeze whole, unbaked pies ahead of time to reduce stress on Thanksgiving.
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PublishedNovember 14, 2021
Maine Gardener: In ‘Plants Go to War,’ readers can observe history through an unusual lens
Ethnobotanist Judith Sumner has written a surprising, plants’-eye view of World War II, chock full of fascinating facts.
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