In ‘We are All Whalers,’ scientist Michael J. Moore lays the blame on all of us.
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
Bedside table: How did we get here? Meant for kids, but good for adults, too
Book recommendations from readers.
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Posted inFood, Vegan Kitchen
Try a vegan charcuterie board for your Super Bowl party (and invite Tom Brady)
Follow our suggestions to get it just right.
Posted inFood, Maine Gardener
In the depths of winter, a gardener looks for something, anything, to do
It’s too early to plant, but not too early to plan.
Posted inFood, Green Plate Special, Recipes
Lemons aren’t (remotely) local. Can you substitute something else?
It’s situational, depending on the dish and technique, but sumac, for one, may work.
Posted inFood, Recipes
How to use Korean rice cakes (tteok), a chewy, versatile delight
Korean rice cakes, Romanized as tteok, are a staple ingredient in the country’s cuisine. Here’s what you need to know.
Posted inFood, Recipes
This chale is a spiced tomato sauce to enhance just about any protein
Based on a Ghanaian staple, this flavorful tomato-based sauce can elevate any protein, including fish, meat or eggs.
Posted inArts & Entertainment, Books
Bedside table: A chilling classic
Book recommendations from readers.
Posted inFood, Green Plate Special, Recipes
Too much of a good thing? How to preserve leftover cream
Freeze it. Some tips on how best to do so.
Posted inFood, Recipes
Bag the lettuce for a winter fruit salad that is all fun stuff
A winter fruit salad with a soft nutty dressing to cheer up your palate – and mood.