‘The New Sugar & Spice: A Recipe for Bolder Baking’

Peggy Grodinsky Food & Books Editor

Latest

Published
June 29, 2016

‘The New Sugar & Spice: A Recipe for Bolder Baking’

Not all the recipes, which infuse exotic spices into American-style baked goods, are precise enough, but when they’re good, they’re very good.
Published
June 29, 2016

Barton Seaver dives deeper into sustainable seafood

With the publication of his sixth book in as many years, we ask the sustainable seafood expert and Maine resident what fuels his productivity.
Published
June 22, 2016

PR specialists help busy chefs in good times and bad

Their passion for food draws Gillian and Jim Britt to food-related clients who need marketing (and occasional reality checks).
Published
June 5, 2016

Editor’s letter: Maine’s many parks truly a gift

Even in this comparatively unpopulated place, the busy world can overwhelm. But the antidote is as close as the nearest park.
Published
May 25, 2016

Cookbook review: ‘Vegetarian India,’ by Madhur Jaffrey

The author’s latest cookbook lets you taste Indian food like few Americans ever do.
Published
May 4, 2016

For Mother’s Day, a chat with mother-daughter Mediterranean cooking experts

Writer Nancy Harmon Jenkins and chef Sara Jenkins co-authored a new cookbook on pasta.
Published
May 1, 2016

With the help of Portland’s Resilience Hub, a new gardener anxiously makes a plan

And the first question is … has she already killed off her strawberries?
Published
April 20, 2016

‘Fire + Ice: Classic Nordic Cooking’ by Darra Goldstein

Scholarship and delicious recipes come wrapped in a gorgeous package.
Published
April 20, 2016

No stranger to restrictions, Vinland’s famously local chef David Levi hosts Passover Seder

On the Passover holiday, and every day at Vinland, limits spur creativity, Levi says.
Published
April 10, 2016

Winners of annual Source Awards truly stand out

The 2016 nominees, and the work they do, stunned and humbled the judges.