In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.
Peggy Grodinsky
Staff Writer
Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
Posted inFood & Dining, Maine Gardener
Potted plants add lots of interest to your garden
Give some thought to the pots, the soil and the plants themselves.
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Posted inFood & Dining, Maine Gardener
No Mow May can help threatened pollinators, and by extension, us
Plus, a whole month to skip a chore? Now if only we could figure out a way to avoid doing the laundry.
Posted inFood & Dining, Green plate special, Recipes
An inadequate kitchen years ago came with some surprising sustainability lessons
Yes to leftovers and efficient meals. No to wasting water. And bacon and sausages are the wise cook’s go-tos for fast flavor.
Posted inBusiness, Food & Dining, Local & State, News
Alcohol to go is here to stay
The once-temporary measure to help restaurants and bars during the pandemic became law on Monday, and now includes beer and wine by the glass as well as cocktails.
Posted inFood & Dining, Green plate special, Recipes
Tamar Adler’s new cookbook on leftovers is encyclopedic, smart and useful
‘The Everlasting Meal Cookbook: Leftovers A-Z’ is filled with clever, unusual – and pretty quick – ideas for meals.
Posted inFood & Dining, Maine Gardener
From beech leaf disease to browntail moths, Maine’s forests face a multitude of threats
Though the state is 90 percent forested, invasive insects, diseases and a warming climate imperil the health of the trees.
Posted inBusiness, Food & Dining, Vegan Kitchen
Little Lad’s will pop into new markets with national expansion
The popular vegan popcorn company based in Maine is poised to open a larger production facility in Vermont.
Posted inFood & Dining, Maine Gardener
Maine Gardener: And so it begins
Baseball fans have their opening day. So do gardeners.
Posted inFood & Dining, Green plate special, Recipes
Maine’s seaweed industry is growing, and that’s a reason to celebrate
Maine’s fifth annual Seaweed Week will get underway soon.