Peggy Grodinsky – Page 21 – The Portland Press Herald

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, Maine Gardener

When the blossoms have gone by, plant your Easter lily outside

by Tom Atwell April 9, 2023March 30, 2023

If you’re lucky, you’ll get blooms in the garden the following year, apt for a flower that symbolizes rebirth.

Food, Recipes

Rethink muffins with this savory goat cheese and chive version

by Ellie Krieger Special to The Washington Post April 9, 2023March 31, 2023

With whole-grain flour, low-fat yogurt and olive oil, they’re also healthful.

Arts & Entertainment, Books, Review

The rise and fall of Monson, Maine

by Thomas Urquhart April 9, 2023April 4, 2023

‘Here & Everywhere Else’ tells the story of the remote town over several hundred years. But be forewarned: it’s dense reading.

Arts & Entertainment, Books

Bedside table: Reading fiction and nonfiction in tandem

April 2, 2023April 12, 2023

Book recommendations from readers.

Food, Recipes

This herby sesame sauce is great on noodles or straight from the spoon

by Daniela Galarza The Washington Post April 2, 2023April 1, 2023

Blending spinach, cilantro and scallions with tahini or sesame paste produces a vibrant sauce that’s great on noodles, chicken, fish, tofu or vegetables.

Food, Recipes

Let this asparagus pasta with grated apple usher you into spring

by Ann Maloney The Washington Post April 2, 2023April 1, 2023

Grated apple brightens up this pungent pasta salad made with blue cheese, asparagus and walnuts.

Food, Recipes

A jewel-toned vegetable spread for Passover, or any occasion

by Ellie Krieger Special to The Washington Post April 2, 2023April 1, 2023

Use this spread to top crackers, dip vegetables into, or as an addition to sandwiches.

Food, Green Plate Special, Recipes

Green Plate Special: A fool for fools? Who can blame you?

by Christine Burns Rudalevige April 2, 2023April 1, 2023

This centuries-old English dessert is not only simple and delicious, but it’s also an excellent vehicle for using up leftover fruits, jams, syrups and other bits and bobs from your refrigerator and pantry.