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

Beat the heat with this eggplant bruschetta

by Joe Yonan The Washington Post August 29, 2021August 26, 2021

The oven time is mercifully short. The broiler quickly cooks eggplant and toasts bread, which you then smear with garlicky Greek skordalia.

Arts & Entertainment, Books, Review

An idyllic California town and the wildfire everyone should have expected

by Kate Brown Special to The Washington Post August 29, 2021August 24, 2021

Lizzie Johnson chronicles what was lost, and why, when Paradise, Calif., burned in 2018.

Food, Maine Gardener

Grow: Radishes

by Tom Atwell August 29, 2021August 26, 2021

Radishes are generally considered a spring vegetable. They can be planted as soon as the soil is dry enough to work, and three to five weeks later, you get a sharp-tasting, pretty vegetable to add to your salads or otherwise eat. But radishes also can be grown in the fall. Plant them now and you’ll […]