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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PublishedNovember 17, 2019
Maine Gardener: As storms become more severe, do some trees cope better?
Leaf drop is a critical factor. Trees that keep leaves late into the fall are more susceptible to wind and likelier to fall during a Nor’easter.
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PublishedNovember 10, 2019
Restaurants put climate change on the menu
‘Chefs possess all this cultural capital, they’re agile, they get stuff done and make things work. This could become a global movement of chefs who want to do the right thing.’
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PublishedNovember 10, 2019
Green Plate Special: One squash to rule them all
In the run-up to Thanksgiving, we figure out the best local cucurbit for your pie.
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PublishedNovember 10, 2019
Vegan Kitchen: Maine farms and animal sanctuaries are hosting kinder, gentler Thanksgivings
Gentle Thanksgiving showcases plant-based holiday meals and the living, breathing turkeys that won’t get eaten.
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PublishedNovember 10, 2019
A strong-willed wife, her devoted husband and a losing battle with cancer
In ‘Passing: A Memoir of Love and Death,’ novelist and editor Michael Korda becomes the voice for so many caregivers.
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PublishedNovember 10, 2019
Maine Gardener: Over the winter, keep your hand in with houseplants
The plants suggested here do require a little attention but are still easy to grow.
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PublishedNovember 10, 2019
A nameless boy has much to deal with in this understated and moving debut novel
In Dave Patterson’s ‘Soon the Light Will Be Perfect,’ the 12-year-old narrator tries to make sense of his mother’s illness, his father’s job instability and other complexities of approaching adulthood.
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PublishedNovember 10, 2019
Dine Out Maine: At The Garrison, ‘thoughtful’ food you won’t soon forget
Chef Christian Hayes’ creative Mediterranean-and-Asian inflected modern American menu underpromises and seriously overdelivers.
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PublishedNovember 10, 2019
This pasta dish combines the best elements of a fall cheese plate
Pears, dried cranberries and Gorgonzola work as well with pasta as on a cheese plate.
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PublishedNovember 10, 2019
Bold and colorful, this shrimp sheet pan dinner is ready in 30 minutes
Thai curry paste, fish sauce, ginger and garlic, and a spray of fresh herbs are the secrets to this easy yet vibrant dish.
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