But the recipes don’t always work perfectly.
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
Among losses, a lingering sweetness in Simple Sesames
A yen to create in the kitchen then, a recipe reclaimed in the now.
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Posted inFood & Dining, Recipes
Cranberry-Pecan Pie for Thanksgiving?
Some of us think this recipe is the best.
Posted inFood & Dining
Evo chef Matt Ginn returns to Food Network’s ‘Chopped’
This time, the prize for the Portland chef could be $50,000.
Posted inCookbook Reviews, Food & Dining, Recipes
In ‘Pure Simple Cooking,’ the ideas are grand and the photos alluring
But for some of the recipes, the devil is in the details.
Posted inFood & Dining, News
Eight Maine lobster chefs claw their way to the top
When the forks are down, Avery Richter of The Black Tie Co., wins the judges’ award in this year’s Harvest on the Harbor.
Posted inFood & Dining
The Wrap: The Kerrymen Pub, a Saco institution, closes
‘For 40 years, people brought their joys and they brought their sorrows,’ proprietor John Kerry says.
Posted inFood & Dining
The Kerrymen Pub, a longtime family affair in Saco, has closed for good
After four decades, the Kerrys are hanging up their flat cap.
Posted inLife & Culture, Source
Freeport photographer creates images of ‘vote’ to rev up Mainers
Kerry Michaels’ naturalistic images urge viewers to vote for the environment.
Posted inSource
Snakes and bats and wasps, oh my!
When you try to rewild your garden, you don’t always get what you expect.