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We’re embarking on the time of year when Maine’s food scene shines brightest, with seasonal restaurants opening and fresh produce starting to fill farmers markets. Where should you take visitors to eat while they’re in town? How can you make the most of the summer’s bounty in your own kitchen?

Our food experts answered all your Maine dining and cooking questions.

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).
Read some of Peggy’s most recent work.

Tim Cebula has been a food writer and editor for more than two decades. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years.
Read some of Tim’s most recent work.

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