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

A clandestine road trip powers Jessica Barry’s skillful second thriller

by Nell Beram October 11, 2020October 10, 2020

“Don’t Turn Around” hinges on two women making a nighttime drive from Lubbock to Albuquerque for a reason initially unclear.

Food, Maine Gardener

Maine Gardener: From bearberry to vinca, make groundcovers your friend

by Tom Atwell October 4, 2020October 5, 2020

They have many uses in the garden, among them helping you reduce the size of your environmentally destructive lawn.

Food, Recipes

This healthful twist on the French dip is also fun finger food

by Ellie Kreiger Special to The Washington Post October 4, 2020October 1, 2020

Turn the sandwich into a wrap.

Food

Why making your diet part of your identity is bad for your health – and society

by Tamar Haspel Special to The Washington Post October 4, 2020October 1, 2020

Remember the Plain-Belly Sneetches and the Star-Belly Sneetches? Yeah, like that.

Food

Dine In Maine: You may not be able to globe-trot, but your dinner can

by Andrew Ross October 4, 2020October 5, 2020

The pandemic has complicated travel, but ordering food from elsewhere – for yourself and for others – is one way to experience other places, and to connect during these pretty strange times.