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.
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PublishedMarch 26, 2023
A Scottish chicken soup with a cheeky name for chilly spring nights
Cock-a Leekie takes humble ingredients – barley, chicken, carrots – and transforms them into a soothing, nourishing meal.
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PublishedMarch 26, 2023
In ‘Monkey,’ writer Agnes Bushell meditates on the Russian novel
The novel tracks the search for a lost book within the book, also called ‘Monkey,’ as well as the writer of that unusual book.
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PublishedMarch 19, 2023
Bedside table: Reading this brings happiness
Book recommendations from readers.
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PublishedMarch 19, 2023
Dig into Chicken Marengo, a saucy dish inspired by Napoleon himself
Rich, spirited Chicken Marengo comes with a fanciful tale about the world-famous general.
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PublishedMarch 19, 2023
If you loved ‘Everything Everywhere All at Once,’ try these novels
The multiverse has captivated writers for generations. Two novelists talk about some of their favorites in this genre.
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PublishedMarch 19, 2023
Book review: A boy goes on a quest through mysterious realms to atone for his mother’s fatal mistake
In ‘Osmo Unknown and the Eightpenny Woods,’ writer Catherynne M. Valente’s sense of place is imaginative and gripping.
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PublishedMarch 13, 2023
Eat & Run: All ducks in a row at West End’s new Ugly Duckling
Service, food and atmosphere all come together at this charming bakery and cafe.
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PublishedMarch 12, 2023
Recycled bourbon barrels are adding value, and savor, to the maple syrup industry
The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.
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PublishedMarch 12, 2023
This burrata-topped burger is big, beautiful and ready in about 30 minutes
To create this big-flavored, messy burger, roasted red bell peppers, Italian sausage and parmesan are added to the patties.
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PublishedMarch 12, 2023
What impact will this winter’s waffling weather have on your garden this summer?
The answer has to do in part with how well you readied the garden last fall.
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