Ramaswamy, who will perform Thursday in Westbrook, teaches a cooking class in conjunction with her company’s tour.
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
New food magazine to be launched in Maine in June
Edible Maine joins a network of publications across the United States with a handcrafted and local approach to food.
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Posted inBooks, Food & Dining
Register now to participate in Portland’s Edible Book Festival
Book lovers and cake lovers unite in this annual event.
Posted inCookbook Reviews, Food & Dining, Recipes
‘Brooklyn Rustic: Simple Food for Sophisticated Palates’ isn’t always as simple as advertised
But the recipe for tandoori chicken is worth the price of admission.
Posted inFood & Dining
How one woman set out to cook her way to being a true Mainer
An out-of-stater prepares chowder and blueberry pie, and she invites a group of Mainers to find out whether she passes muster.
Posted inFood & Dining, Politics, Recipes
For Maine’s Sen. Susan Collins, meatloaf serves as political metaphor
She shares her ‘bipartisan’ recipe in a new cookbook celebrating the widely loved comfort food.
Posted inChop-Chop, Food & Dining, Recipes
Annie Mahle is back with her second ‘Sugar & Salt’ book
Mahle cooks at home and, when it’s summer, in the galley of a schooner plying the waters of Penobscot Bay.
Posted inFood & Dining, Recipes
Three ways to add lobster to your Super Bowl party
No matter who you’re rooting for Sunday, you should be loyal to lobster.
Posted inCookbook Reviews, Food & Dining, Recipes
‘Sweet Sugar, Sultry Spice’ offers unusual, delicious recipes
But Malika Ameen’s cookbook has too many recipes that are overly complicated or imprecisely written.
Posted inSource
Editor’s Letter: Nominate your sustainable hero for our Source Awards
Nominations are due by Feb. 27 for the April awards ceremony.