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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PublishedOctober 17, 2021
Here’s how Milk Bar makes those addictive Ted Lasso biscuits
Christina Tosi serves up an inspired recipe for the most popular food in the streaming world.
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PublishedOctober 17, 2021
Maine Gardener: New book suggests you design your garden for the unlikeliest of seasons – winter
In ‘Winterland,’ Maine gardener Cathy Rees argues that if your garden shines in the snowy season, imagine how great it will look in spring, summer and fall.
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PublishedOctober 17, 2021
Maine Gardener: New book suggests you design your garden for the unlikeliest of seasons – winter
In ‘Winterland,’ Maine gardener Cathy Rees argues that if your garden shines in the snowy season, imagine how great it will look in spring, summer and fall.
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PublishedOctober 17, 2021
Vegan Kitchen: Sure you could buy them, but have you made veggie burgers yourself?
This good, old-fashioned homemade version relies on chickpeas and rice for its base.
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PublishedOctober 17, 2021
So you want to forage for mushrooms? Here’s what you need to know
A ‘phenomenal year’ for fungi is just another reason to get outside, but experts urge caution when scavenging for wild foods.
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PublishedOctober 13, 2021
The Wrap: In which we bid biscuits goodbye and welcome Friends & Family
Plus, Cong Tu Bot wins acclaim from the New York Times.
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PublishedOctober 12, 2021
New York Times names Cong Tu Bot to its 2021 restaurant list
The Portland restaurant, recently reopened for breakfast and lunch, is among 50 places across the country named by the Times.
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PublishedOctober 10, 2021
Fall makes for strange (garden) bedfellows
What do peonies and garlic have in common? You can plant both of them now.
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PublishedOctober 10, 2021
Stuffed squash boats are versatile and easy to prep ahead
The roasted vessels can be filled with a host of different ingredient combinations – the only limit is your imagination.
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PublishedOctober 10, 2021
Collard greens: From down South to Down East
Some days, it is easy being green.
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