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.
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Posted inFood, Maine Gardener

Pick: Cherry Tomatoes

by Tom Atwell

Cherry tomatoes are ripening now. They are tasty, plentiful and require almost no work in the kitchen. In fact, they’re good as a snack just as they are should you walk by them in the garden and want to sample. All cherry-sized tomatoes are indeterminate, which means the vines keep growing and producing new fruit […]

https://stage.pressherald.com/author/peggy-grodinsky/page/98