Take a trip along the Cobbosseecontee Stream to Pleasant Pond in Gardiner.
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, Green Plate Special
Green Plate Special: When beer goes bad, bake a cake
Skunked beer has several uses, culinary and otherwise.
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Posted inFood, Vegan Kitchen
Vegan Kitchen: Common Ground Country Fair is full of beans
For over 25 years, volunteers from a chapter of Maine Organic Farmers and Gardeners have served tens of thousands of bowls of vegan beans at the fair.
Posted inFood, Recipes, Uncategorized
The only pasta salad recipe you’ll ever need
When tossed warm with a Thai-inspired fish sauce vinaigrette, the pasta stays tender and soaks up the sauce’s spicy, savory tang.
Posted inArts & Entertainment, Books
Late author mastered the softer side of murder
‘Thread on Arrival’ is last in Lea Wait’s the Mainely Needlepoint series.
Posted inFood, Green Plate Special, Recipes
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.’
Posted inFood, Recipes
Melissa Copeland’s veggie-rich Mexican rice: A meal in itself
This easy vegan version is inexpensive, too.
Posted inOutdoors, Sports
Hunting: Answers in the debate among bowhunters
One study compares the recovery rates of mechanical and fixed broadheads.
Posted inFood, Maine Gardener
Maine Gardener: Garlic – so many choices
Columnist Tom Atwell plants, and compares, four varieties . Which will he pick to plant again next year?
Posted inFood
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.