But for some of the recipes, the devil is in the details.
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, 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.
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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.
Posted inArts & Entertainment, Food & Dining, Life & Culture, Restaurant reviews
Maine Sunday Telegram Dine Out critic Andrew Ross talks shop
Is being a restaurant critic really the best job in the world?
Posted inArts & Entertainment, Food & Dining, Life & Culture, Local & State, Recipes
Recipe recalls the time that Julia Child, Mr. Rogers made spaghetti
Peter and Terry Weyl of Portland still make Marco Polo Spaghetti decades after Child taught Fred Rogers how to cook it on TV.
Posted inCookbook Reviews, Food & Dining, Recipes
‘The Volante Farms Cookbook’ is a farm-to-table tale with a warm spirit
The farm, just outside Boston, celebrates its centennial with a cookbook.
Posted inFood & Dining, Recipes
Garlic-flavored mayonnaise: When did we all become aioli eaters?
A cursory online survey of Greater Portland restaurants finds it on nearly 20 menus.