Judy Gibson in Knightville to shut its doors, Baba’s Cafe on Peaks Island to temporarily transform itself, and more.
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
How to use bitters beyond cocktails in everyday cooking and baking
Because of bitters’ ability to balance sweetness, cut through rich foods and add an extra oomph to dishes, their uses in the kitchen are endless.
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Posted inArts & Entertainment, Books, Review
A stirring guide to the great Dutch painters
In ‘The Upside-Down World,’ Pulitzer Prize winner Benjamin Moser combines biography, art criticism and touches of memoir.
Posted inDo This, Food
Eat & Run: At its new location in New Gloucester, Maples is as good as ever
The bakery/cafe is known for its bagels and excellent sandwiches.
Posted inFood, Outdoors
Before hitting the 100-Mile Wilderness, Appalachian Trail hikers tell tales of hunger
Shaw’s Hiker Hostel in Monson serves a bountiful breakfast that’s legendary among hikers.
Posted inOp-eds, Opinion
Insight: Memory, my mother and me
As Mom is less and less herself, I’m trying to come to terms with the person she’s becoming.
Posted inBusiness, Food, Maine
The Danforth in Portland’s West End is closing next week
The bar and restaurant is just 14 months old but could not afford to stay open, an owner said Friday.
Posted inBusiness, Food, Maine, News
Portland restaurateur sues ex-wife over payment for Boone’s Fish House
Harding Lee Smith, owner of ‘The Rooms’ restaurants, has sued Darcy Smith, owner of Boone’s, claiming she and her business owe him $150,000.
Posted inFood, Recipes
In its energetic new director, Maine Jewish Museum also got a professional cook
Dawn LaRochelle’s long and winding career includes owning catering businesses and a restaurant. With that behind her, she now cooks with freedom and love.
Posted inDo This, Food
Eat & Run: The fried chicken sandwiches at Black Salt go down easy
Sweet, hot, crispy and moist, the food truck’s made-to-order sandwiches satisfy on many counts.