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.
-
PublishedNovember 21, 2021
Bedside Table: In the ‘Land of Cockaigne,’ reinvention proves difficult
“The Land of Cockaigne by Jeffrey Lewis”: “I can’t remember the last time a novel left me this helpless with emotion. The title refers to a mythical medieval Eden, but in this novel that Eden is a tract of land in Maine that a from-away couple try to turn into their own version of paradise. […]
-
PublishedNovember 18, 2021
Stonewall Kitchen closing cooking school after 13 years
The specialty food company says it will open a Stonewall Home Store in the space at its York headquarters in the spring.
-
PublishedNovember 14, 2021
Vegan Kitchen: With these Thanksgiving centerpieces, you won’t even miss the turkey
This year and every year, Maine vegans are grateful for warming entrees from nut loaf to vegetable Wellington.
-
PublishedNovember 14, 2021
Channeling fall, this black bean and pumpkin stew is hearty, pantry-friendly and ready in 20 minutes
It’s got a surprise ingredient: Canned pumpkin.
-
PublishedNovember 14, 2021
Though the planet’s future seems bleak, Jane Goodall still has hope
The conservationist on the hope that guides her – and why it’s not the same as optimism.
-
PublishedNovember 14, 2021
Green Plate Special: Freezing pie crusts can help save on time and cleanup
You can also freeze whole, unbaked pies ahead of time to reduce stress on Thanksgiving.
-
PublishedNovember 14, 2021
Skillet caramelized cabbage with yogurt and dill is a surprisingly dazzling dish
Coax earthy sweetness and silky texture from workaday cabbage by caramelizing it.
-
PublishedNovember 14, 2021
Bedside Table: Sister power powers these novels
“As one of three sisters myself (the eldest!), a novel featuring a similar trio will always grab my attention. Two novels I’ve read this past year feature this theme and I loved them both. For an added bonus (in my opinion), both rotate among the three sisters throughout the novels so you can enjoy their […]
-
PublishedNovember 14, 2021
Sheet-pan salmon with a honey-Dijon glaze hits the mark between tangy and sweet
This salmon is baked just until the pecan and breadcrumb topping is golden brown for a crisp exterior atop a flaky, moist fish.
-
PublishedNovember 14, 2021
The traveling friendship of Guy Fieri and Sammy Hagar
The pair, tequila-brand owners, talk about Cabo, sushi on guitars and flying private during the pandemic.
- ← Previous Page
- 1
- …
- 72
- 73
- 74
- 75
- 76
- …
- 222
- Next Page →