Peggy Grodinsky

Staff Writer

Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).

Arts & Entertainment, Books, Review

Has the U.S. suffered a fall from grace, or is it just setting up a leap of faith?

by Beverly Gage Special to The Washington Post June 20, 2021June 17, 2021

A former Obama speech writer travels the world to uncover how we’re seen, and whether it matters.

Food, Recipes

Why verjus has become the darling of nonalcoholic-drink makers

by Julia Bainbridge Special to The Washington Post June 20, 2021June 13, 2021

Whether or not you’re avoiding alcohol, a verjus spritz is refreshing and delightful to drink.

Arts & Entertainment, Books, Review

A hospital chaplain tends to the souls of patients in Ellen Cooney’s eloquent new novel

by Joan Silverman June 20, 2021June 17, 2021

Told through a series of vignettes, ‘One Night Two Souls Went Walking’ beautifully rides the line between daily life and deep meaning.

Food, Green Plate Special, Recipes

This pizza crust is really good

by Christine Burns Rudalevige June 20, 2021May 14, 2026

Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.

Food, Recipes

Grilled clams with a chorizo white wine sauce is a flavorful and breezy starter

by Ellie Krieger Special to The Washington Post June 20, 2021June 13, 2021

Perfect for Father’s Day, and nothing simpler.

Food, Recipes

Make whipped ricotta toasts with peas and prosciutto for a spring-into-summer meal

by G. Daniela Galarza The Washington Post June 20, 2021June 13, 2021

With toast, the sky’s the limit.

Food, Maine Gardener

Grow: Garlic

by Tom Atwell June 20, 2021June 13, 2021

Garlic is a backwards plant. During the high-activity spring season, this tasty member of the onion family can be ignored. Feeding with balanced fertilizer is recommended, when the plants first sprout and a few weeks later, but that takes little time. You can remove the mulch that you put on last fall to protect the […]