Combining risotto with the sauce from penne alla vodka yields a luxe, flavorful dish that’s out of this world.
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).
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Andrew Sean Greer’s Pulitzer Prize-winning ‘Less’ gets a sequel.
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The trick is to treat it like a potato in the kitchen. (Also, plenty of creme fraiche and half & half).
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Book recommendations from readers.
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Also a new bar slated for the Old Port and a pub plans to open in Libbytown.