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

A sweet potato and mushroom quesadilla-pizza mash-up that’ll surprise you

by Joe Yonan The Washington Post October 18, 2020October 9, 2020

Two cooks from very different backgrounds share a refreshingly unpretentious attitude in the kitchen.

Arts & Entertainment, Books, Review

Bedside Table: An oldie but goodie

October 18, 2020October 13, 2020

Now we get it. Alexis de Toqueville’s classic predicted everything!

Food, Recipes

When food is so much more than dinner…

by Peggy Grodinsky October 12, 2020October 12, 2020

A column on sumac inspires an impassioned response, and a recipe for melokhyia, a dish enjoyed in Palestine that is little known in the U.S.

Food, Recipes

With offices closed, work lunch gets a new look

by Peggy Grodinsky October 12, 2020October 12, 2020

Lunch is much better mid-pandemic, offering a sense of community and a real break. Lunch is much worse – what, now we have to cook for ourselves? And everything in between.