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, Health

Stress eating? How to train your brain to crave healthy foods

by Anahad O'Connor The Washington Post October 23, 2022October 14, 2022

Stress and anxiety can promote belly fat and cravings, making you eat more. But you can train your brain to crave healthier foods during stressful times.

Food, Green Plate Special, Recipes

Green Plate Special: 13 tips for cooking in a chilly kitchen

by Christine Burns Rudalevige October 23, 2022May 14, 2026

Here are some tricks to prepare ingredients and equipment before cooking begins.

Arts & Entertainment, Books, Review

A new book about Stephen King promises a lot – and it delivers

by Michael Berry October 23, 2022October 22, 2022

In ‘Stephen King: A Complete Exploration of His Work, Life, and Influences,’ Bev Vincent is at once curious, thorough, scholarly and lively.

Business, Food, Maine, News

Why Hugo’s won’t reopen but Portland fine dining will live on

by Peggy Grodinsky October 21, 2022October 21, 2022

Yes, you can blame the pandemic, but no, there isn’t a plan to expand Eventide.

Food

Baking spices add complexity to savory dishes. Here’s how to use them.

by Aaron Hutcherson The Washington Post October 16, 2022October 7, 2022

East Asian, Middle-Eastern and North African cuisines have been using spices like cinnamon, ginger, allspice, cloves, star anise, cardamom and nutmeg in savory dishes for millennia.