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, Maine Gardener

Maine Gardener: When buying new plants, don’t believe the hype

by Tom Atwell October 16, 2022October 15, 2022

Chasing award-winning plants has its perils. Despite the plaudits, they won’t necessarily be winners in your garden.

Food, Recipes

Skillet cake with honey and pears is a beauty with rustic charm

by Ellie Krieger Special to The Washington Post October 16, 2022October 7, 2022

A subtly sweet cake made with whole-grain flour, polenta and caramelized pears.

Food, Green Plate Special, Recipes

Green Plate Special: Save the Jacob’s Cattle heirloom bean!

by Christine Burns Rudalevige October 16, 2022October 15, 2022

Given that they are a ‘fine eating bean’ – rich, nutty, dense, meaty and fragrant – this assignment is a cinch.

Food, Vegan Kitchen

Vegan Kitchen: Maine VegFest returns

by Avery Yale Kamila October 16, 2022October 15, 2022

The festival was cancelled for two years because of the pandemic but has returned to Portland with several speakers and vegan food.

Arts & Entertainment, Books, Review

Book review: ‘Mother Brain’ delves into the science of how our brains are rewired by parenthood

by Andrea Lani October 16, 2022October 17, 2022

The book interweaves research and data with personal stories from new parents.

Food

Sandwiches must be cut diagonally, and I’m not taking questions

by Emily Heil The Washington Post October 16, 2022October 6, 2022

After Smitten Kitchen’s Deb Perelman cut a grilled cheese horizontally, people correctly freaked out about it.

Food, Restaurant reviews

Dine Out Maine: North Carolina barbecue? If it’s Wilson County Barbecue, bring it on!

by Andrew Ross October 9, 2022October 16, 2022

I’ve long believed that some foods rewire your brain when you taste them. Through some combination of surprise and intensity, they forever alter your perception. Nordic salty licorice, with its breathy ammoniac undertones, is one example. Lacrima di Morro d’Alba, an Italian red wine that tastes like a glassful of liquid violets, is another. Or […]