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

With tuna, eggs and potatoes, this Tunisian fricassee sandwich hits all the right notes

by Luke Pyenson Special to The Washington Post September 1, 2019August 31, 2019

Find it in Paris or Tunisia – or make it in your own kitchen.

Arts & Entertainment, Books

The season for fun summer beach reads has ended

by Josh Christie September 1, 2019August 31, 2019

Several excellent new nonfiction works by Mainers, coming this fall, cover topics as wide-ranging as wool, ghosts and Muslim refugees.

Outdoors, Sports

What’s Up in September: Earth strikes a balance on the 23rd

by Bernie Reim September 1, 2019August 30, 2019

How you view the sky depends, in part, on the language you use to describe the experience.

Food, Restaurant reviews

Dine Out Maine: Technique, balance, simplicity. The Other Side Diner gets almost everything right

by Andrew Ross September 1, 2019August 31, 2019

British food writer Elizabeth David famously wrote, “As everybody knows, there is only one infallible recipe for the perfect omelette: your own.” Judging by the Portland diner’s spinach omelette, she got that wrong.