His seventh book, “American Seafood,” offers facts about myriad fish, recipes and his opinion about the finest kind of lobster.
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 inGreen plate special, Source
Green Plate Special: A little schmaltz wouldn’t kill you
A tradition of Jewish grandmothers is revived in time for Hanukkah.
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Posted inFood & Dining, Recipes
Stubbornly cold oven threatens to derail Thanksgiving meal
For Food editor Peggy Grodinsky, the hours leading up to the holiday feast were calm. Too calm.
Posted inCookbook Reviews, Food & Dining, Recipes
‘Grains, Seeds and Legumes’ offers recipes for the way we eat today
This cookbook boasts a clean design and rewards patience in the kitchen, but it takes a puzzling approach to listing ingredients.
Posted inSource
New book encourages you to record your own observations of nature
‘The Naturalist’s Notebook’ by two Maine scientist/naturalists is filled with practical guidance for systematic study.
Posted inFood & Dining, News
Maine lobster chefs of the year named at annual Harvest on the Harbor
Stephen Richards of the Fisherman’s Wharf Inn and Nathaniel Adam of the Boothbay Harbor Country Club take this year’s honors.
Posted inLocal & State, News, Source
The nonprofit Wolfe’s Neck Farm refines its mission for a new generation
The newly christened Wolfe’s Neck Center for Agriculture and the Environment hopes to lead the way in the field of regenerative agriculture.
Posted inCookbook Reviews, Food & Dining, Recipes
Looking for a gift for the serious-minded cook?
‘The Art of Flavor’ offers rigorous lessons, with intriguing recipes to back them up.
Posted inCookbook Reviews, Food & Dining, Recipes
‘Beirut to Boston’ holds promise but doesn’t build trust with readers
Shortcomings such as inconsistent measurements for recipes are enough to give cooks pause.