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

Nutty, seedy salsa macha makes avocado toast unforgettable

by Joe Yonan The Washington Post February 27, 2022February 17, 2022

A simple combination based on an intoxicatingly complex, unusual Mexican salsa from cookbook author Pati Jinich.

Food

Restaurant service has taken a hit in the pandemic

by Tom Sietsema The Washington Post February 27, 2022February 17, 2022

Here’s how to turn it around.

Food, Green Plate Special, Recipes

Green Plate Special: Mexico, Paris, China, Norway – Maine’s got ’em. Up next: Aleppo, Maine?

by Christine Burns Rudalevige February 27, 2022February 26, 2022

A gift of locally grown, harvested, dried and crushed Aleppo pepper delighted this spice-loving, locally minded cook.

Arts & Entertainment, Books

Bedside Table: Dana Wilde’s ‘Winter’ a comfort over the season’s many months

February 27, 2022February 22, 2022

Book recommendations from readers.

Food, Maine Gardener

Maine Gardener: Botanist makes the case for healthy hunter-gatherers

by Tom Atwell February 27, 2022February 26, 2022

Foragers hold the key to greater nutrition, argues Arthur Haines of Native Plant Trust. But he concedes, with almost 8 billion people to feed on Earth, wild food has its limits.