Blame a higgledy-piggledy menu and sometimes sloppy execution.
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 inCookbook Reviews, Food, Life & Culture
Looking for healthy, easy recipes? (Who isn’t?) ‘Ultimate One-Pan Oven Cookbook’ has your name on it
Julia Konovalova’s book is a guide to mastering oven cooking – with numerous photos.
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Posted inArts & Entertainment, Life & Culture
In Ann Beattie’s latest, the elusive narrator drifts from job to job, and girl to girl
“A Wonderful Stroke of Luck” sometimes reads more like a short story collection than a novel, to its detriment.
Posted inOutdoors, Sports
Hiking: Awesome scenery, good company, cold beer, belly laughs on the Pacific Crest Trail
A million footsteps and counting, the columnist encounters deep snow – and figures out a workaround.
Posted inFood
Flavored salt is the latest extravagance for seasoned foodies
Chefs and bartenders are spiking the seasoning with everything from lemons and fennel to blood oranges and ramps.
Posted inFood, Life & Culture, Vegan Kitchen
Maine animal rights groups up the ante with billboards, ads and videos
‘Some of the footage is pretty disturbing,’ says an organizer. ‘But these are disturbing industries doing disturbing things to animals.’
Posted inArts & Entertainment, Books, Life & Culture
Jack the Ripper’s victims are famous in death, but what were their lives like?
This is a story of life, not death – of the ordinary lives of five women killed in one violent spree.
Posted inMaine Gardener, Source
Roses are no longer the high-maintenance, finicky creatures they used to be
Two rose experts talk about the many disease-resistant, cold-hardy roses now on the market.
Posted inFood, Recipes
Rotisserie chicken makes dinner easy. Try these simple recipes
Start with a store-bought chicken, and you’re halfway to a creative, but still convenient dinner.
Posted inArts & Entertainment, Food, Life & Culture, Restaurant reviews
Dine Out Maine: David’s 388 turns out rock-solid dishes, while David’s has hidden gems
Don’t forget to save room for the the pecan-bourbon tartlette or the carrot cake roulade, respectively.