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.

Food, Recipes

Lowering the bar: Baking through the pandemic with an 11-pound chocolate bar

by Peggy Grodinsky May 16, 2021May 15, 2021

The ritual provides several comforts during a difficult year.

Arts & Entertainment, Books

Bedside table: The classic novel, and its author, reimagined

May 16, 2021May 11, 2021

“Recently I finished ‘Becoming Jane Eyre’ by Sheila Kohler. Kohler entwined Charlotte Bronte’s best-known character, Jane Eyre, with Bronte’s own real life experiences, as well as that of her equally famous sisters, Emily and Anne. A fast read with a description of life in the Victorian age, filled with conversations of strained silences and thoughtful […]

Food, Recipes

A garlicky pistachio puree turns beans into an irresistible topping for toast, salads and more

by Joe Yonan The Washington Post May 16, 2021May 13, 2021

From France’s Languedoc region, aillade combines pistachios with wine, garlic, lemon and oil – and then enriches simply cooked white beans.

Food, Green Plate Special, Recipes

Green Plate Special: Did you thank a farmer today?

by Christine Burns Rudalevige May 16, 2021May 15, 2021

Nationwide, farms are struggling to find enough farmhands to raise and pick crops. In Maine, legislators are considering a law to raise their pay.

Do This, Food

Run & Eat: At Dina’s Cuisine, the name has changed but the food has not

by Peggy Grodinsky May 10, 2021May 7, 2021

The menu at the former Ameera Bread in Portland offers a tour of the Middle East and parts of the Mediterranean.

Food, Green Plate Special, Recipes

Green Plate Special: New UMaine program helps towns to turn food waste into ‘black gold’

by Christine Burns Rudalevige May 9, 2021May 8, 2021

At home, you can put sour milk to use in pancakes.

Food, Maine Gardener

Maine Gardener: Plant sales have returned

by Tom Atwell May 9, 2021May 8, 2021

And more farmers are getting in on the action, offering their own seedling sales. But take care you don’t transfer any pests — plant or insect — with your new plants.

Food, Maine Gardener

Grow: onions

by Tom Atwell May 9, 2021May 5, 2021

Onions are a wonderful plant to grow because, if things go well, you can eat them beginning in June and keep eating them all the way to March. People who start their seeds inside can start them as early as February. Now is the time to plant seedlings or onion sets – which are dried […]