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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PublishedSeptember 15, 2019
Green Plate Special: My pantry resembles the condiments aisle, but, hey, I write about food for a living
The new sidebar to this column that serves to both inspire cooks and contain food waste will be called ‘No Loose Ends.’
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PublishedSeptember 15, 2019
Melissa Copeland’s veggie-rich Mexican rice: A meal in itself
This easy vegan version is inexpensive, too.
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PublishedSeptember 15, 2019
Hunting: Answers in the debate among bowhunters
One study compares the recovery rates of mechanical and fixed broadheads.
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PublishedSeptember 15, 2019
Maine Gardener: Garlic – so many choices
Columnist Tom Atwell plants, and compares, four varieties . Which will he pick to plant again next year?
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PublishedSeptember 15, 2019
Don’t want to mess up that big piece of meat you just bought? Enter the reverse sear.
Keep this handy technique in your back pocket as the holidays approach.
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PublishedSeptember 15, 2019
The key to better sweet and sour chicken?
Make it crispy and bright – and at home.
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PublishedSeptember 15, 2019
‘The Anti-Inflammatory Kitchen Cookbook’ can help you devise, deliciously, a healthful diet
And the recipe for White Bean & Basil Cakes is a keeper.
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PublishedSeptember 15, 2019
Dine Out Maine: Bitter End’s quirky, campy decor outshines its food
The outdoor space is diverting and a lot of fun.
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PublishedSeptember 8, 2019
Try these wok-roasted mussels with lemongrass, cilantro and garlic toast
The recipe comes from a recent cookbook from Boston’s Myers+Chang restaurant.
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PublishedSeptember 8, 2019
Henry Ford, soybean visionary. Yep, that Henry Ford
Cars are partly to blame for climate change. A diet of beans can help combat it. The two intersected nearly a century ago with onetime Maine summer resident and industrialist Henry Ford.
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