Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
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PublishedJanuary 7, 2018
How-to: Recycle correctly
We can’t be the only one who has ever stood in our kitchen, gripping a random item in midair as we wondered, can this be recycled? This very morning, we opened a large tub of yogurt, peeled off its round of interior protective foil and hesitated – trash? Recyclable? We want to do the right […]
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PublishedDecember 13, 2017
Chef/author Barton Seaver takes deep dive into seafood, from A to almost Z
His seventh book, “American Seafood,” offers facts about myriad fish, recipes and his opinion about the finest kind of lobster.
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PublishedDecember 10, 2017
Green Plate Special: A little schmaltz wouldn’t kill you
A tradition of Jewish grandmothers is revived in time for Hanukkah.
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PublishedNovember 29, 2017
Stubbornly cold oven threatens to derail Thanksgiving meal
For Food editor Peggy Grodinsky, the hours leading up to the holiday feast were calm. Too calm.
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PublishedNovember 8, 2017
‘Grains, Seeds and Legumes’ offers recipes for the way we eat today
This cookbook boasts a clean design and rewards patience in the kitchen, but it takes a puzzling approach to listing ingredients.
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PublishedOctober 22, 2017
New book encourages you to record your own observations of nature
‘The Naturalist’s Notebook’ by two Maine scientist/naturalists is filled with practical guidance for systematic study.
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PublishedOctober 20, 2017
Maine lobster chefs of the year named at annual Harvest on the Harbor
Stephen Richards of the Fisherman’s Wharf Inn and Nathaniel Adam of the Boothbay Harbor Country Club take this year’s honors.
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PublishedOctober 12, 2017
The nonprofit Wolfe’s Neck Farm refines its mission for a new generation
The newly christened Wolfe’s Neck Center for Agriculture and the Environment hopes to lead the way in the field of regenerative agriculture.
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PublishedOctober 8, 2017
The continuing education of a new gardener
Planting is not going according to plan.
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PublishedSeptember 27, 2017
Looking for a gift for the serious-minded cook?
‘The Art of Flavor’ offers rigorous lessons, with intriguing recipes to back them up.
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