It’s too early to plant, but not too early to plan.
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, Green plate special, Recipes
Lemons aren’t (remotely) local. Can you substitute something else?
It’s situational, depending on the dish and technique, but sumac, for one, may work.
advertisement
Posted inFood & Dining, Green plate special, Recipes
Too much of a good thing? How to preserve leftover cream
Freeze it. Some tips on how best to do so.
Posted inFood & Dining, Recipes
With these desserts, you’ll have them begging for rutabagas
And don’t forget the parsnip and the beet. These cold-weather root veggies, longtime New England staples, can make excellent sweets.
Posted inArts & Entertainment, Books
‘This Might Hurt’ furnishes estranged sisters, an evil dad, a cult-like leader, secrets and a remote Maine island
Stephanie Wrobel’s new thriller seems to have it all, but the book suffers from its constantly shifting, confusing timeline.
Posted inFood & Dining, Maine Gardener
Skip the grow lights. Try a method that’s stood the test of time
A centuries-old gardening method for starting seedlings is finding new life.
Posted inFood & Dining, Maine Gardener
Viles Arboretum experiments with ‘Forest of the Future’
As climate change alters conditions for Maine’s flora, the arboretum experiments with non-native trees to figure out which species could thrive in warmer conditions.
Posted inFood & Dining, Green plate special, Recipes
Radicchio – the leafy vegetable that’s almost too pretty to eat
But get over that. It’s also delicious, in season now and available from your local farmer.
Posted inFood & Dining, Local & State, News
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.
Posted inFood & Dining, Vegan Kitchen
Maine was once home to a pioneering U.S. tofu expert
In the late 1970s, Peter Golbitz began making tofu in his home kitchen in Bar Harbor. He went on to an illustrious career in the soybean field.