The final in a series in which we share a recipe, here for Shaved Brussels Sprout Salad, from a 2020 Beard Award finalist.
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).
This sheet-pan cornbread dressing has even more of the crispy, crunchy bits we love
Thanksgiving bonus: The flat profile of the sheet pan means you can fit multiple dishes in your oven at once.
Mix and match for the pie of your dreams
‘Thanksgiving is to pie what cake is to birthdays.’
Maine Gardener: When it comes to Christmas trees, balsam or Fraser?
Each of the firs has its advantages: The balsam smells wonderful. The Fraser doesn’t lose its needles as fast.
Homefront: The casserole of her heart is a simplified eggplant parm
Thank you, Sam Sifton.
Vegan Kitchen: Why can’t we all just get along?
Tension around the turkey? Some Thanksgiving tips for a meeting of the minds, if not the palates, of vegans, vegetarians and carnivores.
‘Moonflower Murders’ offers 2 mysteries for the price of 1
In ‘Moonflower Murders,’ clues to solving the brutal murder of a wedding guest may lie within the murder mystery novel within the murder mystery novel.
Green Plate Special: Turkey soup gets an elegant upgrade
Take a page from the French approach to potage.
What does a gardener need for winter? A good book about gardening, of course
Read on for tidbits from and summaries of several gardening books published in 2020.
This one-pot riff on stuffed cabbage has all the flavors of the classic
Make this version in half the time without sacrificing taste.