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

How to store peaches, corn and melons, and stop wasting summer’s best produce

by Becky Krystal The Washington Post August 11, 2019August 5, 2019

The season for perfect, abundant produce is oh-so-fleeting. Don’t squander its gifts.

Cookbook Reviews, Food, Recipes

Let’s get real: with s’mores, it’s hard to go wrong

by Stefanie Manning August 11, 2019August 5, 2019

A new cookbook by Dan Whalen offers, as the subtitle says, “Gooey, Melty, Crunchy Riffs on the Campfire Classic.”

Outdoors, Sports

In hiking adventures, make new friends but keep the old

by Josh Christie August 11, 2019August 10, 2019

Camden Hills State Park is an old favorite, but it hasn’t lost one speck of its luster.

Food, Recipes

Take your stuffed tomatoes to the next level

by AMERICA'S TEST KITCHEN for the Associated Press August 11, 2019August 5, 2019

Hasselbacking, a technique where a vegetable is sliced accordion style, buttered, crumbed and baked, often is used for potatoes. The approach also works wonders on tomatoes.

Food, Vegan Kitchen