In addition to migrating birds are those sent off course by storms and birds whose internal compasses malfunction.
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
Go ahead, cook with chocolate, and not just dessert
Especially in its unsweetened state, cocoa can bring brightness, richness and depth to a raft of savory dishes.
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Posted inFood, Restaurant reviews
Dine Out Maine: At Dizzy Birds Rotisserie, the food is fab and the service is … not
Comfort food classics, rotisserie chicken front and center, are mostly terrific. But the wait for your order is too long.
Posted inArts & Entertainment, Books
Memoir details a long life, an adventurous spirit and a passion for boats
In ‘Wayfarer,’ James S. Rockefeller Jr. goes from Maine to Tahiti and back again, finding love and excitement along the way.
Posted inFood, Recipes
Here’s a hearty way to get your greens: In a cheesy pan of lasagna
Kale, mushrooms and smoked mozzarella enliven this lasagna.
Posted inArts & Entertainment, Books, Review
Though set in the Great Depression, Jojo Moyes’ new novel is remarkably contemporary
Delivering library books by horseback to remote Kentucky towns, the heroine of “The Giver of Stars” discovers her inner resources and courage.
Posted inFood, Recipes
Tomatoes and apples are at their peak. Here are 2 delicious ways to use them
The temperature has dropped, you can turn on the oven again. For brunch, try baked chilaquiles and a tender apple cake.
Posted inFood, Green Plate Special
Green Plate Special: Georgetown kindergarteners learn about bees by raising them
It’s never too early to get some firsthand knowledge of species and food systems.
Posted inFood, Recipes
The secret to a deeply flavorful vegetarian soup: Dried porcini mushrooms
The soup can easily be made vegan, too.
Posted inFood, Restaurant reviews
Dine Out Maine: At East Ender, bistro classics and experimental dishes impress regularly
The service can be spotty, but never the food.