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.
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 inArts & Entertainment, Food & Dining, Recipes
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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Posted inBooks, Food & Dining, Maine Authors, Maine Gardener
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.
Posted inBooks, Food & Dining, Maine Authors, Maine Gardener
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.
Posted inFood & Dining, Recipes, Vegan Kitchen
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.
Posted inFood & Dining, Local & State, Outdoors
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.
Posted inBusiness, Food & Dining
The Wrap: In which we bid biscuits goodbye and welcome Friends & Family
Plus, Cong Tu Bot wins acclaim from the New York Times.
Posted inFood & Dining, Local & State, News
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.
Posted inFood & Dining, Maine Gardener
Fall makes for strange (garden) bedfellows
What do peonies and garlic have in common? You can plant both of them now.
Posted inFood & Dining, Green plate special, Recipes
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.