Throughout the aviator’s public life, she was tenacious about guarding her privacy, including her desire to be a writer.
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, Recipes
Pair shrimp with shredded Brussels sprouts and a garlicky aioli for a quick, festive supper
This 30-minute recipe is pretty enough for company.
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Posted inFood
Maine-made sausages are getting ever more creative – and ever more popular
Forget the old adage. You may well want to see these sausages being made.
Posted inFood, Recipes
A homemade pumpkin spice recipe to remind us what the season should really taste like
Accept no imitations; homemade pumpkin spice will bring new depth to your fall baking.
Posted inArts & Entertainment, Maine, News, Review
Concert review: At its first in-person concert in more than a year, a spirited program from the PSO
The one-hour performance addressed the parallel ideas of homecoming and moving on.
Posted inArts & Entertainment, Books, Review
Book review: Psychological abuse in childhood leads a young woman down some dark paths
Gina Troisi’s painful, wrenching memoir, ‘The Angle of Flickering Light,’ ultimately veers toward the light.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: The best use yet for lemon rinds
Make the Japanese seasoning shio tare, and add it to dishes from salad dressing to gravy, for a powerful flavor punch.
Posted inFood, Maine, Recipes
A culinary quest for the best mushrooms led this Maine professor back into the woods
When she isn’t teaching political philosophy at Bowdoin, Jean Yarbrough can be found scouring the woods looking for edible mushrooms or in her kitchen cooking with her stash.
Posted inArts & Entertainment, Food, Recipes
Here’s how Milk Bar makes those addictive Ted Lasso biscuits
Christina Tosi serves up an inspired recipe for the most popular food in the streaming world.
Posted inBooks, Food, Maine Gardener
Maine Gardener: New book suggests you design your garden for the unlikeliest of seasons – winter
In ‘Winterland,’ Maine gardener Cathy Rees argues that if your garden shines in the snowy season, imagine how great it will look in spring, summer and fall.