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 7, 2021
Green Plate Special: Laid low? Feeling sneezy, sniffly and scratchy? Sip this
A ‘killer’ broth to cure (okay assuage) the common cold.
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PublishedNovember 7, 2021
Dine In Maine: Tonight’s dinner comes to you, courtesy of TikTok
Hashtag Dinner
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PublishedNovember 7, 2021
Maine Gardener: Tackle invasive plants now, as they are easy to spot
The never-ending job: Tips on removing honeysuckle, multiflora (and sadly many more) from your garden.
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PublishedOctober 31, 2021
Can you skip the raking this year? Should you?
Whatever you do, please skip that noisy, noxious, polluting leaf blower.
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PublishedOctober 31, 2021
Upcycle Halloween candy into truffles, pudding and cake
Employ these baking tricks to turn unpopular Halloween leavings into real treats: Butterfinger Truffles, Whopper Bread Pudding and Almond Joy Bundt Cake.
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PublishedOctober 31, 2021
An annual Halloween transformation, and no we don’t mean small children turning into ghosts
This mom makes her child’s candy disappear and magically replaces it with vegan versions of the sweet treats.
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PublishedOctober 24, 2021
Maine Gardener: Another gardening season draws to a close
The weather was weird, very dry, then very wet, and often unusually warm. But by and large, the plants didn’t complain.
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PublishedOctober 24, 2021
Betwixt and between: When summer produce lingers, but the calendar says it’s fall
What to do? Apply cold weather cooking methods, such as roasting and braising, to summery produce.
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PublishedOctober 24, 2021
Maine-made sausages are getting ever more creative – and ever more popular
Forget the old adage. You may well want to see these sausages being made.
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PublishedOctober 17, 2021
A culinary quest for the best mushrooms led this Maine professor back into the woods
When she isn’t teaching political philosophy at Bowdoin, Jean Yarbrough can be found scouring the woods looking for edible mushrooms or in her kitchen cooking with her stash.
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