But it tastes like a luscious indulgence.
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 inArts & Entertainment, Books
In her new book, Leslie Lambert Rounds tells a dark, true-life tale
The Saco library and museum director researched the murder of a young New Hampshire mother.
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Posted inFood, Recipes
Soba noodles, tomatoes, zucchini and bright vinegar make this pasta salad fit for summer
A Chinese-American kitchen yields a surprising, spunky and flavorful salad.
Posted inFood, Recipes
These simple, lemony crab cakes let the star ingredient shine
Use good ingredients and scant binder, plus other tips to guarantee the best crab cakes.
Posted inArts & Entertainment, Books
Bedside Table: ‘The Splendid and the Vile’
And we think we’ve got troubles!
Posted inBusiness, Food, Maine
Savage Oakes Vineyard in Union is for sale
Owners Elmer and Holly Savage say they’ve been considering the change for some time, but the pandemic sped up their schedule.
Posted inFood, Restaurant reviews
Mulling over what made Drifters Wife and Piccolo so special
The two restaurants have both closed for good, casualties of the pandemic. Our restaurant critic reflects on their legacy of trust.
Posted inFood, Recipes
Avoid the oven entirely, and the stove mostly, with these recipes for very hot days
What to eat when it’s sweltering? Salad, mostly.
Posted inFood, Recipes
Homefront: Baking France’s most famous cookie reminds high schooler of her interrupted year
The pandemic cut short Anna Yankee’s exchange year abroad. Madeleines take her back.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Give DIY fermentation a try
In which columnist Christine Burns Rudalevige stares down her fear, gives lacto-fermentation another go, and lives to tell the tale.