They name Otto, Micucci and Slab among the ‘truly gourmet options.’
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 inCookbook Reviews, Food, Recipes
‘The Cardamom Trail: Chetna Bakes with Flavours of the East,’ may be a struggle in American kitchens
But if you’re willing, the delicious results are worth the trouble.
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Posted inCookbook Reviews, Food, Recipes
‘The New Sugar & Spice: A Recipe for Bolder Baking’
Not all the recipes, which infuse exotic spices into American-style baked goods, are precise enough, but when they’re good, they’re very good.
Posted inChop-Chop, Food, Recipes
Barton Seaver dives deeper into sustainable seafood
With the publication of his sixth book in as many years, we ask the sustainable seafood expert and Maine resident what fuels his productivity.
Posted inChop-Chop, Food
PR specialists help busy chefs in good times and bad
Their passion for food draws Gillian and Jim Britt to food-related clients who need marketing (and occasional reality checks).
Posted inSource
Editor’s letter: Maine’s many parks truly a gift
Even in this comparatively unpopulated place, the busy world can overwhelm. But the antidote is as close as the nearest park.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Vegetarian India,’ by Madhur Jaffrey
The author’s latest cookbook lets you taste Indian food like few Americans ever do.
Posted inFood, Recipes
For Mother’s Day, a chat with mother-daughter Mediterranean cooking experts
Writer Nancy Harmon Jenkins and chef Sara Jenkins co-authored a new cookbook on pasta.
Posted inChop-Chop, Food
No stranger to restrictions, Vinland’s famously local chef David Levi hosts Passover Seder
On the Passover holiday, and every day at Vinland, limits spur creativity, Levi says.
Posted inChop-Chop, Food
Runner, writer and Yarmouth resident Jen Van Allen talks about her new book, “Run to Lose: A Complete Guide to Weight Loss for Runners.”
Cookie cutter diet strategies won’t work, she says.