Don’t let it go bad and pour it down the sink. Much better to make stone fruit crumble.
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
The herring shortage has led Maine’s puffin population to change its diet
Humans should follow suit to help Maine’s fisheries rebound.
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Posted inFood
Musings from a wine guy (and his cohorts) in a beer town
‘When a guest asks about beer, is there a little part of you that is disappointed? Do you ever try to sway a customer to wine even when they ask for something else?’
Posted inFood, Recipes
The surprising history served with a plate of biscuits and gravy
The indulgent meal, once a food of want and poverty, is now ingrained in the fabric of America’s breakfast and brunch culture.
Posted inArts & Entertainment, Books
A wannabe warrior tries to figure out her place in her family — and the world
Drest, the 12-year-old heroine of “The Hunt for Mad Wolf’s Daughter,” may live in 13th-century Scotland, but she has plenty to teach her 21st century counterparts.
Posted inFood, Maine Gardener
Cover crops enrich the soil, prevent erosion, inhibit weeds and more
Have an empty space in your vegetable bed? Here’s how to fill it with a cover crop.
Posted inFood
How to store peaches, corn and melons, and stop wasting summer’s best produce
The season for perfect, abundant produce is oh-so-fleeting. Don’t squander its gifts.
Posted inCookbook Reviews, Food, Recipes
Let’s get real: with s’mores, it’s hard to go wrong
A new cookbook by Dan Whalen offers, as the subtitle says, “Gooey, Melty, Crunchy Riffs on the Campfire Classic.”
Posted inOutdoors, Sports
In hiking adventures, make new friends but keep the old
Camden Hills State Park is an old favorite, but it hasn’t lost one speck of its luster.
Posted inFood, Recipes
Take your stuffed tomatoes to the next level
Hasselbacking, a technique where a vegetable is sliced accordion style, buttered, crumbed and baked, often is used for potatoes. The approach also works wonders on tomatoes.