They cook quickly and, when done right, are crisp and charred outside and juicy and tender inside.
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, Life & Culture
‘Star-Crossed’ is a mix of the horoscope section and ‘Love Actually’
Minnie Darke’s latest is a fun read with many interconnected characters and plot lines.
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Posted inFood, Green Plate Special, Recipes
The sear, steam and sauce formula for sustainable vegetable cookery
Bonus: At the end of the day, you’ve just a single pan to wash.
Posted inArts & Entertainment, Books, Life & Culture
Anna Quindlen tours the wild world of grandparenting
Take a trip to ‘Nanaville’ with a wise and witty tour guide.
Posted inArts & Entertainment, Food, Life & Culture, Restaurant reviews
Dine Out Maine: Freeport’s Azure Cafe loses some of its charm
Blame a higgledy-piggledy menu and sometimes sloppy execution.
Posted inCookbook Reviews, Food, Life & Culture
Looking for healthy, easy recipes? (Who isn’t?) ‘Ultimate One-Pan Oven Cookbook’ has your name on it
Julia Konovalova’s book is a guide to mastering oven cooking – with numerous photos.
Posted inArts & Entertainment, Life & Culture
In Ann Beattie’s latest, the elusive narrator drifts from job to job, and girl to girl
“A Wonderful Stroke of Luck” sometimes reads more like a short story collection than a novel, to its detriment.
Posted inOutdoors, Sports
Hiking: Awesome scenery, good company, cold beer, belly laughs on the Pacific Crest Trail
A million footsteps and counting, the columnist encounters deep snow – and figures out a workaround.
Posted inFood
Flavored salt is the latest extravagance for seasoned foodies
Chefs and bartenders are spiking the seasoning with everything from lemons and fennel to blood oranges and ramps.
Posted inFood, Life & Culture, Vegan Kitchen
Maine animal rights groups up the ante with billboards, ads and videos
‘Some of the footage is pretty disturbing,’ says an organizer. ‘But these are disturbing industries doing disturbing things to animals.’