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).

Food, Recipes

Aromatic roasted chicken with adobo is an updated take on a classic meal

by Christian Vazquez The Washington Post June 6, 2021May 28, 2021

Fragrant roasted chicken is brined in homemade adobo and finished with a bright citrusy sauce.

Food, Recipes

Tear-and-share scones make for an easy weekend treat

by Becky Krystal The Washington Post May 30, 2021May 21, 2021

This easy recipe – no rolling and cutting – is a mash-up of scones, muffins and drop biscuits, and comes with a built-in baked berry compote.

Food, Recipes

Orzo, zucchini, feta and dill make a fast, flavorful pasta salad

by Ann Maloney The Washington Post May 30, 2021May 21, 2021

Toss shredded zucchini and herbs with quick-cooking pasta for an easy grilling-season side dish.

Arts & Entertainment, Books

Rockport librarian wins Crime Wave Flash Fiction contest

May 30, 2021May 29, 2021

Some clues: a lime-green handbag, a beige car and $100 bill in the parking lot.

Arts & Entertainment, Books

Bedside table: An animal helped this reader get through the pandemic

May 30, 2021May 25, 2021

“Right now I’m reading and studying ‘Horse Speak: The Equine-Human Translation Guide’ by Sharon Wilsie and Gretchen Vogel. It’s about listening and talking with horses using the same body language and breath sounds that they use to communicate with each other. Using the techniques in the book, I’m building a deeper understanding and a more […]