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

The mosques will likely be off limits, but Ramadan, and iftar, go on

by Peggy Grodinsky April 19, 2020April 22, 2020

Here are three traditional Ramadan recipes for breaking the fast.

Food, Recipes

For this food writer, sourdough bread during the pandemic is a non-starter

by Becky Krystal The Washington Post April 19, 2020April 15, 2020

Despite the peer pressure from housebound foodies everywhere, other responsibilities call.

Arts & Entertainment, Books

Bedside Table

April 19, 2020April 16, 2020

“The Great Mortality: An Intimate History of the Black Death, the Most Devastating Plague of All Time” by John Kelly, Harper Perennial, 364 pages. Paperback, $16.99