The old-fashioned technique has largely fallen from favor, but the cooking is very forgiving and the results incredibly moist.
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 inBusiness, Food, Maine, News
Preparing the Thanksgiving feast begins months ahead at Wild Oats in Brunswick
Making thousands of pies, sides, cookies, breads and everything customers need for their holiday table takes lots of planning and oodles of early mornings.
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Posted inFood
Keep the pantry filled with homemade holiday snacks for hungry guests
Snacks flow freely during the holidays, and it’s easy to make tasty creations beyond a bag of chips.
Posted inFood
This Maine cook asks: Sure, you could make naan at home. But should you?
Food editor Peggy Grodinsky attempts to make the buttery Indian flatbread, an item on her 2025 culinary bucket list.
Posted inFood
Everything but the bird for your Thanksgiving feast
The holiday menu is probably the most traditional on the American calendar. In that spirit, we reprise some favorite recipes.
Posted inFood
For this Mainer, homemade gummy candy is a lesson in learning from failure
Sure, all cooking is science. But some culinary projects are a lot more forgiving than gummycraft.
Posted inFood
Maine’s tomato season is ending. Here’s how to preserve the harvest the Italian way
Is it the wintertime stash of home-canned tomatoes that appeals? Or the traditions surrounding the process of preservation?
Posted inFood, Life & Culture, Maine, News
The comfort food Mainers turn to in discomforting times
On a high stress day, what food makes you feel better? We asked a handful of Mainers who’ve faced added challenges this year.
Posted inLife & Culture, Maine, News, Religion & Values
Yom Kippur fasting feels different for some Jewish Mainers advocating for Gaza aid
Some of the core principles of the most solemn day on the Jewish calendar resonate with them.
Posted inFood, Life & Culture, Maine, News
Two Maine restaurants named to New York Times annual 50 Best List
One is in Deer Isle, the other in Rockland.