Produce and pies have long played a role in theater, political and otherwise.
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 inBooks, Review
The rebels who made the skies a lot friendlier for flight attendants
In the 1960s and 1970s, stewardesses organized to fight sexism and transformed the airline industry, Nell McShane Wulfhart writes.
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Posted inFood, Recipes
Little Gem lettuce boats with feta are bright, crunchy and fun to eat
This uncomplicated salad option offers a delightful combination of crispy and creamy.
Posted inFood, Restaurant reviews
At Helm Oyster Bar & Bistro, flavor-driven dishes spotlight the bounty of Maine’s sea
Four stars for a beautiful restaurant where the food feels at once ‘approachable and intricate.’
Posted inFood, Recipes
A meal to savor – chicken, olive and preserved lemon tagine – inspires a home cook
Reconstructing a memorable Moroccan restaurant dish perfumes the kitchen with the aromas of saffron, ginger, coriander and chicken fat.
Posted inFood
Make it a double: Siblings share close ties and a passion for bartending
Sylvi and Rob Roy have worked at bars all over the city and are known as consummate cocktail makers.
Posted inArts & Entertainment, Books, Review
Portland shares top billing in Jule Selbo’s cinematic debut mystery
“10 Days” is a substantive ticking-clock thriller that introduces an officer who has lost a limb but not her mettle.
Posted inFood, Maine Gardener
Role reversal: Try vegetables among the flowers, and vice versa
Vegetables can be beautiful. Flowers can be edible. This season, why not mix them up?
Posted inFood, Maine Gardener
Maine Gardener: A new book helps gardeners choose plants to benefit wildlife and, by extension, us
In an online talk, Uli Lorimer, the author of the soon-to-be-published ‘The Northeast Native Plant Primer’ discussed the hows and whys of native plant gardening.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Repurpose leftovers into a rich, creamy risotto
Once you understand the basic risotto-making techniques, the classic Italian dish can be endlessly flexible.