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.

Arts & Entertainment, Books, Review

Book review: ‘Portraits of Racial Justice’ captures community of fighters, in paintings and words

by David Canarie, Jr. July 31, 2022July 30, 2022

Robert Shetterly adds context and quotations to turn his art project into a book.

Food, Recipes

These crispy smashed potatoes helped me crack the TikTok code

by Emily Codik The Washington Post July 31, 2022July 20, 2022

The potatoes get cooked once, then smashed and roasted until crispy. Serve them with a creamy chimichurri sauce.

Food, Green Plate Special, Recipes

Green Plate Special: A Limington farm is making labne, a Middle Eastern yogurt cheese delicious no matter how you spell it

by Christine Burns Rudalevige July 31, 2022July 30, 2022

Try labne as a spread with bread and olive oil or in an Israeli couscous salad.

Food, Outdoors

A brief (and personal) guide to campfire cooking

by Juliana Vandermark July 31, 2022July 23, 2022

I pulled together this quick campfire cooking checklist of sorts, based on my interviews and my own experience. Here goes: Research the fire rules at your campsite. Never assume. Review safety. For the Girl Scouts of Maine, this includes keeping long hair out of your face and away from the fire, ensuring no more than […]