Stalwart carrots don’t often get a chance to steal the spotlight, but here, it does.
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 inArts & Entertainment, Books, Review
Book review: Poems and prints commune in ‘What Rough Beasts’
Leslie Moore mediates on the natural world and what it has to teach us.
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Posted inFood, Recipes
Cook leftover quinoa like fried rice for a fast, flavor-packed meal
You’ll want to have leftover quinoa on hand just to have this dish on rotation.
Posted inBooks, Food, Green Plate Special, Recipes
Green Plate Special: Tamar Haspel’s new book offers much food for thought
The Washington Post columnist grew, gathered, fished and hunted for her own food, and wrote about the experience.
Posted inFood, Maine Gardener
Maine Gardener: The forest edge is a critical environmental zone, and you can enhance it
For many wild creatures, living on the edge has benefits.
Posted inArts & Entertainment, Books, Review
Book review: Distorted identity deepens the mystery of ‘Mirror Lake’
An English translation of Quebec author Andrée A. Michaud’s 2006 thriller was published last year.
Posted inFood, Recipes
Creamy mushroom pasta with hazelnuts is a 20-minute meal built for speed and elegance
This pasta recipe calls for a mix of chestnut, oyster, portobello and shiitakes.
Posted inFood, Recipes
Nutty, seedy salsa macha makes avocado toast unforgettable
A simple combination based on an intoxicatingly complex, unusual Mexican salsa from cookbook author Pati Jinich.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Mexico, Paris, China, Norway – Maine’s got ’em. Up next: Aleppo, Maine?
A gift of locally grown, harvested, dried and crushed Aleppo pepper delighted this spice-loving, locally minded cook.