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

You may not be able to travel now, but these nine iconic regional foods will come to you

by Hannah Sampson The Washington Post May 10, 2020May 6, 2020

“Cheesy carbs are bringing the world together right now,” says the founder of Goldbelly.

Food, Recipes

Pancakes bursting with the flavor of samosas offer comfort in uncertain times

by Cathy Barrow Special to The Washington Post May 10, 2020May 6, 2020

Using what’s on hand is important right now, but so is variety – for both the cook and the diner.

Food, Maine Gardener

Maine Gardener: No land? Grow vegetables in pots

by Tom Atwell May 10, 2020May 6, 2020

Many Mainers have turned to the garden to wait out COVID-19. Here are some practical tips for growing food, even if you’re short of sunlight or space.

Food, Vegan Kitchen

Vegan Kitchen: Are your favorite vegetarian or vegan restaurants open for takeout?

by Avery Yale Kamila May 10, 2020May 9, 2020

The coronavirus crisis had taken a toll on Portland’s vegetarian eateries, but find out here who is up and running and when you will see others resurface.