International Carrot Day was established to celebrate the healthfulness of the root vegetable.
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).
Tomato paste is an umami-rich pantry powerhouse. Here’s how to use it
While you won’t always taste it, it’s a stealth MVP for unlocking savory depth of flavor.
A new dance collective in Maine promotes veganism through art
‘Art is a bridge. It can connect all different kinds of people,’ says Backyard Terrestrials co-founder Zara Boss.
A boy struggles with the death of a beloved father and the acquisition of a violent stepfather
In Jim Nichols’ terrific coming-of-age tale, we meet the boy, the man, and his music.
Horseradish and matzoh-crusted cod is an ideal sheet pan dinner for Passover – or any other night
The cod is roasted with root vegetables and drizzled with zippy mustard sauce for a healthy, flavorful, Passover-friendly meal.
Bedside table: The inspirational George M. Houser and his decades-long commitment to racial justice
“I had just finished reading and appreciating the most recent, excellent biography of John Lewis, when Sheila Collins’ book ‘Ubuntu: George M. Houser and the Struggle for Peace and Freedom on Two Continents’ was published last year. It is on my bedside table, and I’m in the last chapter. I didn’t meet George Houser until […]
Anthony Bourdain’s forthcoming book ‘World Travel’ is inspiring our post-pandemic trips
How to use wisdom from his latest book when you hit the road again.
Forget avocado toast. Have you tried avocado pesto?
‘Along the Italian Riviera, chefs add potatoes and green beans. In California, I add avocados,’ chef David Kinch says.
We’ll have what he’s having: Our critic reveals some of the best things he’s been eating
These are a few of his favorite things.
Spiced meatballs with carrots and labne call for hands-on cooking
It’s no replacement for a hug, but cooking is a tactile craft. So put your hands to work making meatballs.