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, Green Plate Special, Recipes

Maine’s seaweed industry is growing, and that’s a reason to celebrate

by Christine Burns Rudalevige April 16, 2023May 14, 2026

Maine’s fifth annual Seaweed Week will get underway soon.

Food, Recipes

Bourbon-glazed lamb chops are a festive weeknight meal with meaning

by Ann Maloney The Washington Post April 9, 2023March 30, 2023

The glaze is a nod to chef Toya Boudy’s hometown of New Orleans.

Food

Five roommates. One fridge. Much drama.

by Maxwell Rabb Special to The Washington Post April 9, 2023March 31, 2023

Organizational experts and real roomies share strategies for dealing with leftovers, fridge cleanouts and who ate what.

Food, Green Plate Special, Recipes

This goose egg is definitely not a zero

by Christine Burns Rudalevige April 9, 2023May 14, 2026

Spring is the height of egg-laying season. If you’re lucky enough to score a local goose egg, make this beautiful, buttery pasta, which sings of the season.