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

KFC’s new plant-based nuggets look and taste close to the real thing

by Emily Heil The Washington Post January 23, 2022January 22, 2022

We tried the plant-based nuggets offered by the chain famous for its real poultry offerings.

Food, Recipes

Soup steeped in flavors of the Caribbean and Latin America

by G. Daniela Galarza The Washington Post January 23, 2022January 14, 2022

Topped with mango-avocado salsa, coconut black bean soup is creamy, bright and deeply satisfying.

Food, Vegan Kitchen

Vegan lunches restart in Portland’s elementary schools, making the district a national leader

by Avery Yale Kamila January 23, 2022January 24, 2022

Despite challenges from supply chain disruptions, staff shortages and the pandemic, the food services director says her team continues to refine the options.

Food, Green Plate Special, Recipes

Green Plate Special: This little piggy is better for the farmer, the field and the eater

by Christine Burns Rudalevige January 23, 2022January 22, 2022

The farmers at Roaring Lion Farm are raising Meishan heritage pigs.

Arts & Entertainment, Books

Bedside Table: No light reading here

January 23, 2022January 18, 2022

Book recommendations from readers

Business, Food

After 72 years, FDA says French dressing won’t have a legal definition

by Amy Cheng The Washington Post January 23, 2022January 14, 2022

Under the FDA’s “standard of identity,” French dressing had to contain vinegar, lemon or lime juice, with vegetable oil making up at least 35 percent of the product’s weight.