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).

Arts & Entertainment, Books, Review

Jane Austen-inspired books keep coming. Some work better than others.

by Clare McHugh Special to The Washington Post November 20, 2022November 15, 2022

‘Godmersham Park’ is just the latest novel to reimagine Jane Austen’s life and work.

Food, Green Plate Special, Recipes

The Sisterhood of the Traveling Sides

by Christine Burns Rudalevige November 20, 2022May 14, 2026

Rules for making and bringing a side dish that will surely make your Thanksgiving host thankful.

Food, Recipes

Pumpkin pie or pecan pie? You don’t have to choose

by Daniela Galarza The Washington Post November 20, 2022November 11, 2022

Even after you’ve stuffed yourself silly with turkey and all of the glorious sides, there’s always room for pie on Thanksgiving. This year, rather than making multiple pies, just pick one: pumpkin or pecan. Then, dress it up a little. If you opt for pumpkin pie, add a Pecan Butterscotch Sauce – it’s the best […]