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, Restaurant reviews

Dine Out Maine: Contrasting ideas are at the heart of Miyake

by Andrew Ross March 8, 2020March 8, 2020

Go for the high-end sushi. Stay for the more casual dishes. Together, they add up to four stars.

Food, Recipes

Get the bold flavors of a Jamaican beef patty with these collard leaf wraps

by Ellie Krieger Special to The Washington Post March 8, 2020March 7, 2020

The recipe will make you blanch – but just go with it.

Cookbook Reviews, Food, Recipes

A vegan diet definitely doesn’t translate to deprivation

by Lily Horne March 8, 2020March 7, 2020

‘Vegan Everything’ makes that clear from the cover to the last page.

Food, Maine Gardener

Maine Gardener: Now’s the time to prune your shrubs and small trees

by Tom Atwell March 8, 2020March 5, 2020

In March, the plants are still dormant, the weather isn’t (usually) too bad, and you have an unobstructed view of the branches.

Food, Recipes, Uncategorized

Canned tomatoes are pantry all-stars

by Martha Holmberg Special to The Washington Post March 8, 2020March 7, 2020

Here’s how to choose and use them.

Arts & Entertainment, Books, Review

All the presidents’ books

by James T. Kloppenberg Special to The Washington Post March 8, 2020March 26, 2020

In ‘Author in Chief,’ Craig Fehrman tells little-known stories about how presidents, or their ghostwriters, produced, published and sold their books.

Outdoors, Sports

Ask a Naturalist: Doesn’t that red-winged blackbird realize it’s February?

by Doug Hitchcox March 8, 2020March 7, 2020

Wildlife questions from real Mainers answered by Maine Audubon Staff Naturalist Doug Hitchcox

Food, Vegan Kitchen

Vegan Kitchen: Vegan goes glam during Maine Restaurant Week

by Avery Yale Kamila March 1, 2020February 28, 2020

Think torchons made from wild mushrooms, soy milk, Madeira, brandy and thyme, then sprinkled with toasted almonds, shaved celery and rye crumble. And that’s just for starters.