Rich, spirited Chicken Marengo comes with a fanciful tale about the world-famous general.
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, Books, Review
If you loved ‘Everything Everywhere All at Once,’ try these novels
The multiverse has captivated writers for generations. Two novelists talk about some of their favorites in this genre.
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Posted inArts & Entertainment, Books, Review
Book review: A boy goes on a quest through mysterious realms to atone for his mother’s fatal mistake
In ‘Osmo Unknown and the Eightpenny Woods,’ writer Catherynne M. Valente’s sense of place is imaginative and gripping.
Posted inDo This, Food
Eat & Run: All ducks in a row at West End’s new Ugly Duckling
Service, food and atmosphere all come together at this charming bakery and cafe.
Posted inFood, Green Plate Special, Recipes
Recycled bourbon barrels are adding value, and savor, to the maple syrup industry
The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.
Posted inFood, Recipes
This burrata-topped burger is big, beautiful and ready in about 30 minutes
To create this big-flavored, messy burger, roasted red bell peppers, Italian sausage and parmesan are added to the patties.
Posted inFood, Maine Gardener
What impact will this winter’s waffling weather have on your garden this summer?
The answer has to do in part with how well you readied the garden last fall.
Posted inFood, Restaurant reviews
Dine Out Maine: Twelve isn’t perfect, but has many high points
The highly anticipated Portland restaurant, still finding its identity, earns four stars.
Posted inFood, Green Plate Special, Recipes
The waffle iron is your secret weapon in the fight to reduce food waste
Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
Posted inFood, Maine Gardener
For better-looking lettuce, look to one-cut varieties
The heads produce a greater number of uniform leaves with a single cut.