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

Cabbage with noodles and dill evokes cozy memories of grandma’s cooking

by Ellie Krieger Special to The Washington Post March 26, 2023March 16, 2023

But update her dish with a few touches to make it more in line with how we cook now.

Books

Bedside table: Way ahead of her time

March 26, 2023March 23, 2023

Book recommendations from readers

Food, Green Plate Special, Recipes

Avoid wasting bread by making the freezer your friend

by Christine Burns Rudalevige March 26, 2023May 14, 2026

Sliced bread freezes beautifully, and is always at hand when you need it.

Food, Maine Gardener

Build your own mini indoor garden at Portland plant shop Terrarium

by Tom Atwell March 26, 2023March 25, 2023

Horticulturalist and business owner Rob Sinnott will show you how.

Business, Food

Cereal before bed? Food makers push ‘sleep’ snacks at night.

by Anahad O'Connor and Teddy Amenabar The Washington Post March 26, 2023March 20, 2023

Marketing late-night meals as sleep enhancers is a food-industry tactic to create a so-called fourth meal. But some studies have shown late-night snacks can worsen your sleep.

Food, Restaurant reviews

Dine Out: Eat in or take out. Either way, Taco Trio gets most things right

by Andrew Ross March 26, 2023March 25, 2023

Long an area favorite, the Mexican restaurant is now producing old favorites and an expanded menu in bigger digs in South Portland’s Knightville neighborhood.