Ken Haedrich’s book should be a mainstay in your kitchen.
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 inBooks, Business, Food & Dining
With hard work and a good idea, two cousins launched a fast-growing business
A new book details how Cousins Lobster grew from one food truck in one city to many food trucks, and more, around the country.
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Posted inFood & Dining, News, Sports
Portland restaurateurs big fans of the Sea Dogs – and the Sea Dog Biscuit
Briana and Andrew Volk, owners of Hunt + Alpine and Little Giant, aren’t above eating cheese fries from a souvenir helmet.
Posted inFood & Dining, Recipes
An unusual meatloaf debuts in Portland
You’ll never guess the secret ingredient.
Posted inFood & Dining, Local & State, News
Former chef of Tempo Dulu in Portland dies unexpectedly
Lawrence Klang was scheduled to start work at the Blair Hill Inn this spring.
Posted inFood & Dining
For Passover, a haroset that’s made in Maine
This recipe adds blueberries to a traditional Passover food.
Posted inCookbook Reviews, Food & Dining, Recipes
‘A Modern Way to Cook’ has great ideas, but falls short of its promised ‘quick’ meals
When all was said and done, our reviewer was left with eight things to wash, not counting the kitchen towel.
Posted inSource
Meet the 2018 Russell Libby Agricultural Scholarship winners
This year’s crop of farming scholarship winners are full of passion, pluck and plans.
Posted inFood & Dining, Recipes
Beer and brownies: A delicious St. Patrick’s Day treat made with Maine stout
The owner of Biddeford’s Biscuits & Company offers this recipe for Banded Horn Stout Brownies with Bailey’s Ganache.