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.

Arts & Entertainment, Books, Review

When a loving Maine farm family encounters tragedy, it proves their undoing

by Ilana Masad November 8, 2020November 7, 2020

In quiet, stirring prose, ‘Beneficience’ ponders existential questions of goodness and love.

Food, Recipes

Homefront: This year, we could all use a little luck

November 8, 2020November 2, 2020

Black-eyed peas to the rescue.

Food, Green Plate Special, Recipes

One bag of sugar (granulated) is all you need

by Christine Burns Rudalevige November 8, 2020November 5, 2020

With it, you can make your own brown, caster, confectioners’ and other sugars, and eliminate unnecessary packaging.

Food, Maine Gardener

Maine Gardener: Have your office plants survived the pandemic?

by Tom Atwell November 8, 2020November 2, 2020

House plant SOS! When employees were sent home to work in March, in some cases their office plants felt the neglect.

Food, Recipes

Dine In Maine: Craving Palace Diner’s legendary flapjacks?

by Andrew Ross November 8, 2020November 7, 2020

We have the (very large) recipe.

Arts & Entertainment, Books

Bedside Table: Book calls for an end to ‘generational feminism’

November 8, 2020November 2, 2020

The issues of older women are as important as those of younger ones, especially in a #MeToo time, according to this book pick from reader Joan Souza.

Food, Recipes

Turn cod into a swoon-worthy sheet-pan meal with herby, spicy bread crumbs

by Ellie Krieger Special to The Washington Post November 8, 2020November 2, 2020

This simple, healthful fish dinner punches far above its weight.

Food

She began by baking lasagna for her city, and now her program spans every U.S. state

by Kyle Melnick The Washington Post November 8, 2020November 2, 2020

Lasagna Love’s goal? Volunteers cook trays of lasagna and deliver them free to families struggling with food insecurity and other challenges during the pandemic.