Book recommendations from readers.
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 inFood, Vegan Kitchen
Maine companies are whipping up more vegan products, from soap to pasta sauce
Baked goods, fresh spreads and frozen treats are among the other new, locally made, plant-based foodstuffs.
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Posted inArts & Entertainment, Books, Review
In ‘The Sun Walks Down,’ a boy disappears into the Australian outback
Fiona McFarlane’s masterful historical novel is set in the late 19th century and encompasses a huge, kaleidoscopic cast.
Posted inArts & Entertainment, Books, Review
A boy dealing with a shattering loss finds a group of friends facing troubles of their own
Sasha Kaufman’s “Sardines” doesn’t settle for easy answers.
Posted inBusiness, Food, News
A year after record-breaking catch, value of Maine lobster landings are lowest in a decade
The volume of the 2022 harvest was about the same as the 2020 catch, but the dollar value was only half the total of last year’s.
Posted inFood
Why don’t we farm lobster?
Many have tried over time, but most believe that Maine’s management of the fishery is the most economical method for getting it to market.
Posted inArts & Entertainment, Books, Review
A freelancer writer encounters dread and mystery on assignment in England
Compelling characters and nimble plotting distinguish Anne Britting Oleson’s ‘Aventurine and the Reckoning.’
Posted inFood, Recipes
This French onion pasta is internet famous – and lives up to the hype
This dish, popularized on TikTok, turns French onion soup into a one-pot pasta full of onion flavor that captures the essence of the classic soup.
Posted inFood, Recipes
Simply seared fish gets a briny finish with a caper-olive salsa
Chopped olives and capers come together with fresh herbs to create a big-flavored salsa that would be tasty on just about any white-fleshed fish.
Posted inFood, Recipes
Jump-start your morning with Caribbean-inspired greens and eggs
Inspired by callaloo, a mix of spinach and Swiss chard enlivens breakfast eggs with color, texture and nutrition.