Thank you, Japan, for this sweet, mild spring root vegetable and the many, delightful ways we can cook it.
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
Welcome to the wide world of mustard
So many different types of mustards. So little time. Here are five of the most common types, and how to use them.
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Posted inFood, Recipes
Carrot top pesto is a tasty, versatile recipe to cut kitchen waste
Don’t toss those carrot top greens! Make them into a delicious pesto instead.
Posted inFood, Maine Gardener
Maine Gardener: Maine Audubon shifts the focus of its annual native plants sale
Less sale, more educational festival. Also, one of the day’s programs to offer a multicultural perspective on fighting the invasive emerald ash borer.
Posted inArts & Entertainment, Books
Bedside table: Solace, and a new perspective, in a difficult time
Book recommendations from readers.
Posted inFood, Restaurant reviews
Dine Out Maine: Is Judy Gibson the neighborhood restaurant that wasn’t?
We’ve got a theory about that. Also, four stars to hand out.
Posted inFood, Recipes
Roasted seaweed is the powerhouse ingredient in this pantry pasta
Food writer and Korean-American Eric Kim calls the dish – chewy bucatini in a garlicky sauce with roasted seaweed – ‘a simple, perfect little black dress of a pantry dish.’
Posted inFood, Recipes
Citrus-miso dressing adds luster to salmon and a napa cabbage slaw
An easy to make and ideal make-ahead dish of poached salmon and Napa cabbage get a flavor boost from zippy, bright dressing.
Posted inFood, Recipes
Wrap whole trout in bacon and grill it for a smoky, no-stick fish
The beauty of this technique for cooking whole fish is its simplicity. The fish is stuffed with herbs, wrapped in bacon and grilled until the bacon crisps.
Posted inArts & Entertainment, Books
Bedside table: A ‘splendid’ and singular memoir
Book recommendations from readers.