No matter who you’re rooting for Sunday, you should be loyal to lobster.
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, Recipes
‘Sweet Sugar, Sultry Spice’ offers unusual, delicious recipes
But Malika Ameen’s cookbook has too many recipes that are overly complicated or imprecisely written.
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Posted inSource
Editor’s Letter: Nominate your sustainable hero for our Source Awards
Nominations are due by Feb. 27 for the April awards ceremony.
Posted inFood, Recipes
‘So bovine’: Maine singer-songwriter Denny Breau’s pot roast strikes a chord
Breau, whose family is music royalty in the state, has been preparing the meal since his 20s. It inspired his only song about food.
Posted inFood
It wouldn’t be Christmas at Little Bigs without elaborately molded cookies
When she was an art student in California, bakery co-owner Pamela Plunkett carved the molds, copying from medieval designs.
Posted inChop-Chop, Food
Don Lindgren shares his thoughts on rare, old cookbooks and what they can teach us
Rabelais, Lindgren’s shop in Biddeford, holds its annual sale in mid-November.
Posted inFood, Politics
At Portland polling places, voting is sweetened by homemade treats
The Italian Heritage Center offered an elaborate spread of sweets and dinners to go. At First Baptist Church in North Deering, tray after tray of homemade cookies – all free.
Posted inSource
Open Book: A green house handbook for the rest of us
Bowdoin resident Helen Watts has written two accessible booklets on saving energy in the home you have.
Posted inCookbook Reviews, Food
In ‘Essential Oyster,’ Rowan Jacobsen offers eater’s guide
Maine gets seven oysters, 18 pages and a lot of enthusiasm.
Posted inChop-Chop, Food, Recipes
For Five Fifty-Five pastry chef Yazmin Saraya, Day of the Dead is an important celebration
The Mexican holiday, celebrated in early November, entices the spirits of the deceased back to Earth with their favorite foods.