“The cake was a byproduct of Soviet women’s ingenuity and resourcefulness fueled by a strong desire to show hospitality.”
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).
Posted inFood, Recipes
A star chef’s recipe makes the classic pigs in a blanket even better
“The cherished cocktail party staple has dropped off the radar because there are no cocktail parties to cherish them at.”
advertisement
Posted inArts & Entertainment, Books, Review
Abraham Lincoln and John Brown: Imperfect heroes of the fight to end slavery
Throughout, the narrative questions how a good man should act when his country commits a great evil.
Posted inArts & Entertainment, Books, Review
Beside Table: ‘How to be an Antiracist” speaks to our times
Ibram X. Kendi writes personally and with a broad sweep.
Posted inFood, Maine Gardener
Despite the drought, the 2020 gardening season was one for the books
Thanks to watering with a garden hose, both the flowers and vegetables flourished.
Posted inFood
French winemaker Lulu Peyraud taught Americans ‘joie de vivre’
And we owe her for that.
Posted inFood, Recipes
How to make light, chewy, flavor-packed flour tortillas at home
Simply mix the dough, then let it rest so it won’t fight back when rolled.
Posted inFood, Green Plate Special, Recipes
Tired of the same old, same old when it comes to winter squash?
Try these two neat Sunday prep tricks and the possibilities multiply.
Posted inFood, Recipes
Homefront: A teenager’s cooking project takes the form of bagels
When Martin makes Martin’s Bagels, the whole house enjoys the fruits of his labor (we’re not kidding about the labor).
Posted inFood
Dine In/Out Maine: An East End recharge
Before winter closes in, we take a tour of the good food still to be had (and the places we still miss) in Portland’s East End.