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

This rice salad with greens and beans is a fast and filling dinner

by Ann Maloney The Washington Post April 3, 2022March 25, 2022

If you have leftover rice on hand, you can make this filling salad in 15 minutes.

Food, Maine Gardener

Water wise: How to channel it during downpours and save it for a sunny day

by Tom Atwell April 3, 2022April 2, 2022

Invaluable notes from a garden water expert to make every drop count.

Arts & Entertainment, Food

I tried one of Dolly Parton’s new cake mixes, and it got me out of my 9-to-5 funk

by Emily Heil The Washington Post April 3, 2022March 25, 2022

Dolly Parton’s “favorite” banana pudding cake was a sweet mood lifter, even if it wasn’t as tasty as it was pretty.

Green Plate Special, Recipes

Green Plate Special: Homemade yogurt is as easy as ABC

by Peggy Grodinsky April 3, 2022May 14, 2026

Plus, making it yourself means bringing one less single-use plastic container into your kitchen.

Arts & Entertainment, Books, Review

A vigorous examination of ‘Mr. NAACP,’ who passed as white

by Kevin Boyle Special to The Washington Post April 3, 2022March 28, 2022

A. J. Baime recounts the extraordinary life of the NAACP’s Walter White who wrote late in life: “I am a Negro. My skin is white, my eyes are blue, my hair is blond. The traits of my race are nowhere visible upon me.”

Business, Food, Maine, News

Three Maine restaurants emerge from a second winter of hardships with hope

by Peggy Grodinsky March 27, 2022March 28, 2022

Broken Arrow, Maine Street Steak & Oyster and Old Port Sea Grill take on a labor shortage and COVID surges during what’s always the slowest season with nothing to lean on but their will to survive.