This good, old-fashioned homemade version relies on chickpeas and rice for its base.
Peggy Grodinsky
Staff Writer
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.
Posted inFood & Dining, Local & State, Outdoors
So you want to forage for mushrooms? Here’s what you need to know
A ‘phenomenal year’ for fungi is just another reason to get outside, but experts urge caution when scavenging for wild foods.
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Posted inBusiness, Food & Dining
The Wrap: In which we bid biscuits goodbye and welcome Friends & Family
Plus, Cong Tu Bot wins acclaim from the New York Times.
Posted inFood & Dining, Local & State, News
New York Times names Cong Tu Bot to its 2021 restaurant list
The Portland restaurant, recently reopened for breakfast and lunch, is among 50 places across the country named by the Times.
Posted inFood & Dining, Maine Gardener
Fall makes for strange (garden) bedfellows
What do peonies and garlic have in common? You can plant both of them now.
Posted inFood & Dining, Green plate special, Recipes
Stuffed squash boats are versatile and easy to prep ahead
The roasted vessels can be filled with a host of different ingredient combinations – the only limit is your imagination.
Posted inFood & Dining, Recipes
Collard greens: From down South to Down East
Some days, it is easy being green.
Posted inFood & Dining, Vegan Kitchen
Vegan Kitchen: Maine’s Right to Food referendum, yea or nay?
Mainers will vote on the referendum in November. Supporters say it takes power from corporate food interests. But opponents argue it could endanger animals and threaten food safety.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Atlantic salmon have an upstream battle in Maine
The population is declining and that’s likely to continue, but there are other places to find the fish or species that can substitute.
Posted inFood & Dining, Maine Gardener
Grow: Next year’s trees, shrubs and perennials
Now is the time to prowl garden centers and nurseries for bargains. Most people shop for trees, shrubs and perennials in the spring because they are out buying annuals anyway, plus they’re excited about the new gardening season. But for the health of the plants, the fall is just as good a time, if not […]