When you try to rewild your garden, you don’t always get what you expect.
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 inArts & Entertainment, Food, Life & Culture, Restaurant reviews
Maine Sunday Telegram Dine Out critic Andrew Ross talks shop
Is being a restaurant critic really the best job in the world?
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Posted inArts & Entertainment, Books, Life & Culture
A 3-volume collection of the late New England short-story writer Andre Dubus has many Maine connections
This is the moment for an underappreciated writer.
Posted inArts & Entertainment, Food, Life & Culture, Maine, Recipes
Recipe recalls the time that Julia Child, Mr. Rogers made spaghetti
Peter and Terry Weyl of Portland still make Marco Polo Spaghetti decades after Child taught Fred Rogers how to cook it on TV.
Posted inCookbook Reviews, Food, Recipes
‘The Volante Farms Cookbook’ is a farm-to-table tale with a warm spirit
The farm, just outside Boston, celebrates its centennial with a cookbook.
Posted inFood, Life & Culture, Recipes, Religion and Values
Heavenly cookies await at St. Peter’s Italian Bazaar
For 93 years, church parishioners have been baking and selling the soft, anise-flavored treats.
Posted inFood, Recipes
Garlic-flavored mayonnaise: When did we all become aioli eaters?
A cursory online survey of Greater Portland restaurants finds it on nearly 20 menus.
Posted inFood
A thinly disguised plea to get readers to send the food editor their just-picked cherry and berry crops?
Or just a nice recipe for Sour Cherry-Sour Cream Streusel Pie?
Posted inFood, Recipes
Beloved blueberry cake shows why Marjorie Standish is Maine’s home cooking icon
The 1950s recipe for Melt-in-Your-Mouth Blueberry Cake still holds up today.
Posted inFood
Solid recipes and solid writing make ‘Repertoire’ a useful and appealing cookbook
The Candy Pork was a standout.