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

Green Plate Special: Seize the day! Eat your tomatoes every which way as they ripen

by Christine Burns Rudalevige July 17, 2022May 14, 2026

Sure, preserving them for later is good. But don’t neglect the pleasure of eating fresh local tomatoes every day while the season lasts.

Arts & Entertainment, Books, Nation & World, News

Anatomy of a book banning

by Dave Eggers Special to The Washington Post July 17, 2022July 11, 2022

A South Dakota school district planned to destroy Dave Eggers’s novel. He went to investigate.

Food, Maine Gardener

Maine Gardener’s garden update: The worries, the glories, the berries

by Tom Atwell July 17, 2022July 16, 2022

Columnist Tom Atwell tells us how his garden grows.

Food, Recipes

Crispy fried cheese will enhance your taco game in so many ways

by G. Daniela Galarza The Washington Post July 17, 2022July 7, 2022

Some call them costras de queso, some call them quesotacos. Either way, they’re a fun mix of crunchy, melty cheese in every bite.

Arts & Entertainment, Food, Review

‘The Bear’ subverts tropes and brings a restaurant kitchen to life

by Emily Heil The Washington Post July 17, 2022July 7, 2022

The FX/Hulu series captures the pressures – and nails the details – of a professional kitchen.

Food, Recipes

Crispy chorizo gives this skillet scallop recipe a flavor boost

by Ann Maloney The Washington Post July 17, 2022July 7, 2022

Big scallops are seared and then basted with a sauce of chorizo, butter and herbs in this one-pan dish.

Food, Recipes

Jamaican-style salsa adds flourish to grilled fish for a festive meal

by Ellie Krieger Special to The Washington Post July 17, 2022July 7, 2022

A confetti-like Jamaican salsa adds tang and a touch of heat to firm grilled fish for a meal that feels like a celebration.

Arts & Entertainment, Books, Review

Book review: Preconceptions – and memory – can cloud historic preservation

by Tobias Carroll July 17, 2022July 16, 2022

‘The Book of Errors’ examines three historic buildings, including Thomaston’s General Henry Knox Museum, and finds that reconstruction doesn’t always stick to the facts.