Start with a pretzel crust, and add a no-bake cheesecake filling, berries and fruit-flavored gelatin – although not everyone agrees it’s meant for dessert.
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 inBusiness, Food, Maine, News
On a farm in Cape Elizabeth, two families have cultivated a joint history
The Maxwells have been farming the land, now known for its strawberries, for nine generations. The Rodriguezes have joined them for the last three.
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Posted inArts & Entertainment, Books, Review
A naïve prep school student in Maine falls under the sway of a fanatical classmate
In ‘The World Cannot Give,’ writer Tara Isabella Burton reckons with both grand questions and contemporary trials.
Posted inArts & Entertainment, Books, Review
The historical novel ‘Horse’ sheds light on real-life racism
Pulitzer winner Geraldine Brooks’s latest book is a sweeping tale that uses the true story of a famous 19th-century racehorse to explore the roots and legacy of enslavement.
Posted inArts & Entertainment, Books, Review
Bedside table: ‘Crying in H Mart’ left this reader crying. But that’s a-OK
Book recommendations from readers.
Posted inFood, Sports, Vegan Kitchen
In his latest run, vegan endurance athlete Brendan Walsh raises money for MS
The Portland resident said compassion for animals and his belief that a vegan diet makes him a better athlete inspire his food choices.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Make-ahead scones of every hue and season
Add seasonal fruit compote to the dough, then, whenever you get a craving, pull the scones from the freezer and bake. Bonus: It’s a good way to use up less than perfect fruit.
Posted inFood, Maine Gardener
Maine Gardener: In ornamental gardens, sometimes bigger leaves are better
Flowers get all the attention, but beautiful large leaves can add a lot of interest to your garden.
Posted inFood, Recipes
Silken tofu with crunchy toppings is a delightful study in contrasts
This decorated tofu is to Japanese cuisine what the Caprese salad is to Italian: flexible, no-cook – and featuring a neutral, creamy base.
Posted inFood, Recipes
Is mint taking over hearth and home? Think of it as an opportunity
There are probably as many ways to use fresh mint in the kitchen as there are varieties of mint.