The classic gets a snappy, salty, pleasingly sour update.
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, Recipes
Winter squash dishes dressed up for company but easy enough for weeknights
Stuffed squash can serve as a meatless main course or an elegant side.
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Posted inFood, Maine Gardener
Maine Gardener: And the envelope please …
What plants are walking the red carpet, so to speak, in 2020? Plant associations announce their favorites.
Posted inArts & Entertainment, Books, Review
Mysterious deaths set the latest Michael Cassidy thriller in motion
Filled with impeccable period 1950s detail, ‘Night Watch’ is populated with Nazis, CIA operatives and an unknown psychopath. David C. Taylor’s detective definitely has his hands full.
Posted inOutdoors, Sports
Hunting: Planning your grand slam
When talking turkey, a grand slam means to shoot one of each of the four subspecies of wild turkey found in the U.S. Completing a grand slam requires good organization.
Posted inOutdoors, Sports
Hiking: Mt. Agamenticus offers more than you may realize
The views of the Atlantic are well-known, but did you know the preserve is the largest unfragmented parcel of coastal forest between Acadia and New Jersey’s Pine Barrens?
Posted inArts & Entertainment, Books
Scholars have dismissed debutante balls, but ‘The Season’ digs in to the strange, fascinating history
Author Kristen Richardson draws on her own personal history, too.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Beans are good for the planet, but can be tiresome to eat
The solution? Next time you cook, play hide-and-seek with the legumes.
Posted inFood, Recipes
Wild blueberries in January? Time to go to bat for Maine’s troubled, iconic fruit
Most of the crop is frozen, anyway, so resolve this year to eat more of what may be the healthiest – and tastiest – berry there is.
Posted inFood, Maine Gardener
Maine Gardener: Read catalogs to preview the coming gardening season
What’s in and what’s out? Prepare to bid farewell to Iona Petit Pois and say hello to cover cropping.