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

Solid recipes and solid writing make ‘Repertoire’ a useful and appealing cookbook

by Peggy Grodinsky July 11, 2018July 10, 2018

The Candy Pork was a standout.

Source

New gardener tumbles down rabbit hole of roses

by Peggy Grodinsky July 8, 2018July 8, 2018

She gets advice after feeling discouraged by unrealized dreams of fragrant blossoms lining her home.

Source

Worried about rats near your home? We’ve got answers

by Peggy Grodinsky July 1, 2018June 28, 2018

Do not automatically reach for the poison. Here are the sustainable steps to take to get rid of them.

Source

Rat facts: Why are they here? Why do we hate them?

July 1, 2018July 2, 2018

And what, if anything, is there to like about them?

Food

Four Mainers take home awards and honors for writing about food

by Peggy Grodinsky June 26, 2018June 26, 2018

The awards honor New England cookbooks and food books.

Food

A last-minute grain salad turned out tastier than the cook had any right to expect

by Peggy Grodinsky June 6, 2018June 5, 2018

Barley-Fiddlehead-Asparagus Salad is a nice taste of spring.

Cookbook Reviews, Food, Recipes

‘The Harvest Baker’ isn’t groundbreaking, but when the recipes are this good – who cares?

by Peggy Grodinsky May 30, 2018May 29, 2018

Ken Haedrich’s book should be a mainstay in your kitchen.

Food

Portland’s ever-crowded restaurants explain why they don’t take reservations

by Peggy Grodinsky May 30, 2018May 30, 2018

While such policies can infuriate customers, local restaurateurs counter that hospitality doesn’t mean taking a reservation – it means treating customers well.