During winter, our columnist catches up on his reading and finds plenty of note in Douglas Tallamy’s ‘The Nature of Oaks.’
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, Green Plate Special, Recipes
Green Plate Special: Salt pork then and now
Much of the difference is in how we use it today, less as the center of a meal than as a way to flavor dishes.
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Posted inFood, Restaurant reviews
Dine Out Maine: A restaurant for every situation and occasion
Taking kids along? Seeking a quiet spot? Craving a special snack? We’ve got you covered.
Posted inBusiness, Food
The Wrap: The Treehouse closes in Deering Center
And special events multiply during Portland’s quiet restaurant months.
Posted inFood, Recipes
Queso, the Tex-Mex cheesy dip that begs for just one more scoop
This new and improved recipe for the Tex-Mex dip adds layers of flavor and spice without sacrificing the traditional creamy texture.
Posted inFood, Maine Gardener
The Maine Gardener’s Hawaiian Adventure, Part 2
Even when he’s away from his garden, Atwell thinks about gardens. In Hawaii, he visited a thriving organic farm and learned how chocolate is made.
Posted inBusiness, Food, Green Plate Special, Recipes
From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab
Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It’s local, pungent and could be one way to reduce the crabs’ numbers.
Posted inFood, Recipes
A West African vermicelli and rice dish stirs up Rice-A-Roni memories
A recipe for vermicelli, rice and spinach from Marie Kacouchia’s book ‘Vegan Africa’ came from her mother but is globally relatable.
Posted inFood, Vegan Kitchen
Locally sourced vegan meats are here
No need to rely on the national brands. Plenty of Maine businesses are crafting their own vegan bacon, fried chicken, pepperoni and more.
Posted inFood, Recipes
Baklava sticky buns are nutty, flaky and soaked in honey butter
While not crispy like baklava, these honey-cinnamon sticky buns with walnuts have the same flavors as the popular Middle Eastern dessert.