Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
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, Review
The declining fortunes of a founding family of Maine unspool with a light touch
In Jason Brown’s latest collection of linked stories, ‘A Faithful But Melancholy Account of Several Barbarities Lately Committed,’ everybody has plans for the family’s decaying property.
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Posted inFood, Recipes
Stuffed chicken rolls make a good weeknight dinner
But they’re pretty enough for company, too.
Posted inArts & Entertainment, Books, Review
Andrew Krivak’s ‘The Bear’ takes gentler approach to post-apocalyptic fiction
The last girl on Earth befriends a bear, but must fend for herself when winter induces him to hibernate.
Posted inOutdoors, Sports
Ask a Naturalist: Is it strange to see groundhogs in February?
In a new column, Maine Audubon Staff Naturalist Doug Hitchcox answers your questions about wildlife.
Posted inCookbook Reviews, Food, Recipes
Another modern classic from British cookbook writer Diana Henry
‘From the Oven to the Table’ is chock-full of imaginative yet not overly demanding recipes.
Posted inFood, Restaurant reviews
Dine Out Maine: At Back Bay Grill, the food is still stellar, along with the service
Four decades in, the dining room could use an update, but the excellent food makes up for any decorative shortcomings.
Posted inFood, Maine Gardener
Maine Gardener: Here’s a gardening project while you wait for tomato season
You can grow tiny, tasty (and trendy) microgreens inside under a grow light.
Posted inFood, Vegan Kitchen
Vegan Kitchen: A natural, plant-based cure for what ails you
Local tea shops, juiceries and herbalists told us what they recommend their customers drink when they are feeling under the (cold, wet, winter) weather.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Bright, salty, funky preserved lemons to get you through a Maine winter
Making them requires few ingredients – and a long wait.