Sliced snap peas, juicy English cucumbers and peppery radishes get together for a fresh, crunchy accompaniment to seared sea scallops.
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 inBooks, Life & Culture
A novella takes on Zen and the art of the breakup
In John Manderino’s ‘Bopper’s Progress,’ a newly heartbroken slacker visits a monastery to give spiritual enlightenment a whirl.
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Posted inArts & Entertainment, Life & Culture, Review
Two new sculptures light up Woodfords Corner, literally and figuratively
Taken together, they remind us to keep hope (and fun) alive
Posted inOutdoors
Hiking: A long-anticipated hike on Frenchboro was worth the wait
The Maine Coast Heritage Trust has preserved many acres on the island, saving it from second-home development.
Posted inLife & Culture, Outdoors
Birding: If you’re a bird, it pays to be a good mimic
Northern mockingbirds and other skilled impersonators (er, imbirdators?) get the gals and the food.
Posted inBooks
‘The River’s’ wilderness overflows with beauty and suspense
In Peter Heller’s new novel, what starts as a leisurely canoe trip through the northern wilderness turns into a harrowing dash.
Posted inArts & Entertainment, Books, Life & Culture
Sara Collins’ ‘The Confessions of Frannie Langton’ is a startling debut
A former slave stands trial for murdering her master and his wife in the historical novel.
Posted inFood, Restaurant reviews
Dine Out Maine: Kittery’s year-old Festina Lente is a splendid gem hiding in plain sight
Chef and owner Sam Ostrow cooks Italian, mostly, with intention and care.
Posted inFood, Source, Vegan Kitchen
When is a fish not a fish?
When it’s a plant-based fish. Rep. Jared Golden jumps into the labeling fray over vegan foods.