Add peanut butter. Honest to God.
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
Vegan Kitchen: Save money, save your health, save the world, eat vegan!
A new study from researchers at Oxford University says eating vegan, in developed countries, costs consumers far less than eating a traditional western diet does.
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Posted inFood & Dining, Recipes
To rescue bland winter fruit salads, keep 9 simple guidelines in mind
It’s easier to eat healthfully in the new year (or any time) if the stuff you are eating actually tastes good.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Sixty-three plant species could be banned for sale under a new state proposal
The plants are highly invasive and threaten Maine’s native wildlife.
Posted inFood & Dining, Green plate special, Recipes
Fireplace cookery 101: Since the fire is going, try making dinner
Cook chestnuts, s’mores, sausage stew and much more.
Posted inFood & Dining
Maine Food A to Z: Our annual roundup in 2021
What a year! We adapted, we quit in droves, we begged for common courtesy, we mourned the loss of an iconic factory. And so much more.
Posted inFood & Dining, Vegan Kitchen
In 2021, vegan food was here, there and everywhere
From Hollywood to British royalty, from fast food to Michelin-starred restaurants, the popularity of vegan eating surged this past year.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Sure, it’s pleasant to have warm days into December … if it weren’t for climate change
Flowers are blooming at weird times, but should we – can we – enjoy that?
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Winter salads deserve a spot in your kitchen
No juicy, peak season tomatoes or tender kernels of just picked corn, but winter salads in Maine can offer heft, crunch, tang and charm all their own.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Making pasta is a tasty way to spend quality time with kids
Cavatelli doesn’t require any special equipment and, with this recipe, you might get them to eat their broccoli too.