Sarah Leah Chase publishes her first new work in 20 years, ‘New England Open-House Cookbook.’
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 inChop-Chop, Food, Recipes
Patti Hamilton makes really terrific cole slaw – for 900 hungry people
The food director for the Bicycle Coalition of Maine chops all that slaw by hand.
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Posted inFood, Green plate special, Source
Green Plate Special: Use stone fruit pits to give desserts a haunting almond flavor
The French call it noyaux. We call it delicious.
Posted inFood
Four foods that make one Mainer proud to call herself an American
What foods do the same for you?
Posted inChop-Chop
Packed with clippings, recipe book stirs sweet memories of Dad
He didn’t cook, but he sure liked to think about food.
Posted inFood
Portland exhibit re-examines the pickle fork
A 19th-century implement gets a fresh look.
Posted inFood, Lifestyle
Collector’s addiction: Maine food editor owns nearly 500 cookbooks
Why? The easy answer is because she writes about food for a living. But there’s more to it than that.
Posted inFood
Bite: A very special PB&J
Among all the temptations at Ten Ten Pié, a kids’ sandwich bewitched.
Posted inChop-Chop, Food, Recipes
Recipe exhibit at Maine Historical Society shows state’s changing tastes
Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’
Posted inFood, Recipes
Shannon Bard of Portland’s Zapoteca writes her first cookbook
‘The Gourmet Mexican Kitchen’ offers recipes for everything from guacamole and drinks to moles and desserts.