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, Green Plate Special, Recipes

A come-back for carob?

by Christine Burns Rudalevige January 17, 2021January 19, 2021

Forget its poor-substitute-for-chocolate hippie overtones. Carob has many uses and can supply deep flavor to savory cooking.

Food

How to safely defrost meats, soups, baked goods and more

by Becky Krystal The Washington Post January 17, 2021January 13, 2021

Do it right to prevent food poisoning or other illness.

Books, Food, Vegan Kitchen

A new book argues for lifestyle changes to avoid serious, chronic diseases

by Avery Yale Kamila January 17, 2021January 13, 2021

A plant-based diet is among the adjustments Dr. Stancic advocates for in ‘What’s Missing from Medicine.’

Food, Maine Gardener

A ‘natural design’ garden will attract nature to your garden

by Tom Atwell January 17, 2021January 13, 2021

Skip the lawn, and let your garden mimic the natural cycles of wildland.

Food, Recipes

3 nourishing soup recipes to revive you

by Aaron Hutcherson The Washington Post January 17, 2021January 13, 2021

These soups offer warmth, comfort and flavor without weighing you down.

Food, Green Plate Special, Recipes

At Panera, you can find out just how sustainable your meal is

by Christine Burns Rudalevige January 10, 2021January 9, 2021

The chain has joined a D.C.-based program that calculates the emissions caused in making each meal, with the hope of persuading diners to choose the menu option that helps fight climate change.