The Mexican holiday, celebrated in early November, entices the spirits of the deceased back to Earth with their favorite foods.
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 inCookbook Reviews, Food, Recipes
If your Jewish grandmother wasn’t a great cook, borrow one from ‘Bubbe and Me in the Kitchen’
As Jews around the world celebrate the new year, bake an apple cake from ‘Bubbe and Me in the Kitchen’ to ensure a sweet year to come.
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Posted inGreen plate special, Source
Savor corn three ways – on cob, in soup and in water-saving
Indian-spiced fresh corn goes into two recipes without wasting anything.
Posted inSource
A fig tree grows in Maine
An Italian-American who grew up relishing fruit from his family’s Brooklyn garden battles the cold here to produce his own fresh figs.
Posted inFood, News
Esquire magazine names Portland among the 5 best cities for pizza
They name Otto, Micucci and Slab among the ‘truly gourmet options.’
Posted inCookbook Reviews, Food, Recipes
‘The Cardamom Trail: Chetna Bakes with Flavours of the East,’ may be a struggle in American kitchens
But if you’re willing, the delicious results are worth the trouble.
Posted inCookbook Reviews, Food, Recipes
‘The New Sugar & Spice: A Recipe for Bolder Baking’
Not all the recipes, which infuse exotic spices into American-style baked goods, are precise enough, but when they’re good, they’re very good.
Posted inChop-Chop, Food, Recipes
Barton Seaver dives deeper into sustainable seafood
With the publication of his sixth book in as many years, we ask the sustainable seafood expert and Maine resident what fuels his productivity.
Posted inChop-Chop, Food
PR specialists help busy chefs in good times and bad
Their passion for food draws Gillian and Jim Britt to food-related clients who need marketing (and occasional reality checks).
Posted inSource
Editor’s letter: Maine’s many parks truly a gift
Even in this comparatively unpopulated place, the busy world can overwhelm. But the antidote is as close as the nearest park.