But the results don’t consistently bear that out.
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, Recipes
Chocolate Seder gives the story of Passover a sugar high
The Falmouth event, happening April 7, is a decade-long tradition.
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Posted inCookbook Reviews, Food & Dining
It’s a taste of Japan, and boy, is it tasty
A new book promises classic and modern Japanese recipes to cook at home, and delivers.
Posted inArts & Entertainment, Food & Dining, Life & Culture
Documentary at Maine Jewish Film Festival tells the tale of a beloved 20th-century restaurant
‘The Automat’ depicts the rise and fall of American culinary icon Horn & Hardart.
Posted inFood & Dining
New year, new resolutions from food lovers
What are Mainers resolving to do on the subjects of food and drink in 2019? We asked a range of hobbyists and professionals.
Posted inBusiness, Food & Dining, Local & State, News
Federal Spice in Portland has closed for good
The restaurant’s chef says he was unable to renew his lease.
Posted inCookbook Reviews, Food & Dining, Recipes
Cookbook review: Lots to like about Yvette van Boven’s latest, ‘Home Made Christmas’
But the recipes don’t always work perfectly.
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.
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.