Look to your bread drawer, cereal box and fridge for all sorts foodstuffs that can be crumbled or crisped up.
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, Maine Gardener
Garden journals aren’t the only way to record what you grow
If writing isn’t for you, there are other ways to keep track of your gardening successes and failures.
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Posted inFood & Dining, Vegan Kitchen
Stores, cafes and home cooks are serving up vegan eggs, every style
Consumers seeking an alternative to chicken eggs – for price, health or lifestyle reasons – have a growing number of choices.
Posted inFood & Dining, Green plate special, Recipes
Dandelions are the key to a locally sourced piccata
The flower’s buds can be made into capers, which typically come from a plant that doesn’t grow in the U.S.
Posted inFood & Dining, Green plate special, Recipes
In a nutshell: One nut is pretty much like another
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.
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.
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, Maine, 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.