The old-fashioned technique has largely fallen from favor, but the cooking is very forgiving and the results incredibly moist.
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
Keep the pantry filled with homemade holiday snacks for hungry guests
Snacks flow freely during the holidays, and it’s easy to make tasty creations beyond a bag of chips.
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Posted inBusiness, Food, Maine, News
Preparing the Thanksgiving feast begins months ahead at Wild Oats in Brunswick
Making thousands of pies, sides, cookies, breads and everything customers need for their holiday table takes lots of planning and oodles of early mornings.
Posted inFood, Recipes
This Maine cook asks: Sure, you could make naan at home. But should you?
Food editor Peggy Grodinsky attempts to make the buttery Indian flatbread, an item on her 2025 culinary bucket list.
Posted inFood, Recipes
Everything but the bird for your Thanksgiving feast
The holiday menu is probably the most traditional on the American calendar. In that spirit, we reprise some favorite recipes.
Posted inBusiness, Food, Maine, News
Model T Coffee in Portland Arts District has closed
The coffee shop had opened in the old Coffee by Design space in spring, 2024.
Posted inBusiness, Food, Maine, News
Chef David Turin to receive lifetime achievement award
HospitalityMaine will give the award to the longtime Greater Portland chef at its annual banquet.
Posted inFood, Recipes
For this Mainer, homemade gummy candy is a lesson in learning from failure
Sure, all cooking is science. But some culinary projects are a lot more forgiving than gummycraft.
Posted inBusiness, Food, Maine, News
Frosty’s Donuts scheduled to reopen in Bath on Friday
The new store will replace one that the owners closed during the pandemic.
Posted inFood, Recipes
Maine’s tomato season is ending. Here’s how to preserve the harvest the Italian way
Is it the wintertime stash of home-canned tomatoes that appeals? Or the traditions surrounding the process of preservation?