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Peggy Grodinsky Food Editor

Latest

Published
July 25, 2018

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?
Published
July 18, 2018

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.
Published
July 11, 2018

Solid recipes and solid writing make ‘Repertoire’ a useful and appealing cookbook

The Candy Pork was a standout.
Published
July 8, 2018

New gardener tumbles down rabbit hole of roses

She gets advice after feeling discouraged by unrealized dreams of fragrant blossoms lining her home.
Published
July 1, 2018

Worried about rats near your home? We’ve got answers

Do not automatically reach for the poison. Here are the sustainable steps to take to get rid of them.
Published
July 1, 2018

Rat facts: Why are they here? Why do we hate them?

And what, if anything, is there to like about them?
Published
June 26, 2018

Four Mainers take home awards and honors for writing about food

The awards honor New England cookbooks and food books.
Published
June 6, 2018

A last-minute grain salad turned out tastier than the cook had any right to expect

Barley-Fiddlehead-Asparagus Salad is a nice taste of spring.
Published
May 30, 2018

‘The Harvest Baker’ isn’t groundbreaking, but when the recipes are this good – who cares?

Ken Haedrich’s book should be a mainstay in your kitchen.
Published
May 30, 2018

Portland’s ever-crowded restaurants explain why they don’t take reservations

While such policies can infuriate customers, local restaurateurs counter that hospitality doesn’t mean taking a reservation – it means treating customers well.