In a memoir, Bloom writes of her husband’s Alzheimer’s diagnosis and all that followed.
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
Green Plate Special: Don’t call it mud season. March in Maine is spinach season
Even if you buy a very large bag, you won’t run out of delicious ways to use it.
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Posted inFood, Vegan Kitchen
Vegan Kitchen: Making maple syrup the old-fashioned way in Naples
At Little Farm, Joe and Nancy Foran eschew defoamers and fancy equipment to produce intensely flavored syrup that communicates their particular patch of trees, sun, earth and water.
Posted inFood, Recipes
Smothered chicken is a recipe for comfort – any way you like it
This traditional Southern dish is easy to adapt to your own tastes.
Posted inArts & Entertainment, Books, Review
Review: In the last book of the Gwendy trilogy, Stephen King’s likeable heroine faces ‘apocalyptic evil’
As with the other books in the series, King has collaborated with publisher Richard Chizmar.
Posted inFood, Maine Gardener
Maine Gardener: This year’s Maine Garden + Marketplace a scaled-back version of the usual show
Blame lingering impacts of the pandemic, and don’t look for display gardens. With luck, next year…
Posted inFood, Recipes
New Orleans barbecue shrimp is a bowl of big, bold, buttery goodness
Jumbo or extra-large shrimp are best for this dish, so there’s less worry you’ll overcook them.
Posted inFood
Dine Out Maine: Best food and drink this month
From non-alcoholic aperitifs to bagel sandwiches, our restaurant critic is back with another installment.
Posted inFood, Recipes, Uncategorized
Porcini-crusted pork chops will make you believe in the power of dried mushrooms
Ground-dried porcini mushrooms add a flavorful boost to pork chops and creamed kale.
Posted inFood, Recipes
How to make the crispiest roasted chickpeas with an audible crunch
By taking a few simple extra steps, you can roast crispy chickpeas at home that rival, if not surpass, store-bought brands.