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 three-cheese pasta bake is comforting, better for you and easy to make

by Ellie Krieger Special to The Washington Post January 9, 2022December 31, 2021

It’s a healthier spin on a familiar favorite, baked ziti, made with whole-grain pasta and packed with mushrooms, broccoli and sun-dried tomatoes.

Food, Recipes

To rescue bland winter fruit salads, keep 9 simple guidelines in mind

by Peggy Grodinsky January 9, 2022January 8, 2022

It’s easier to eat healthfully in the new year (or any time) if the stuff you are eating actually tastes good.

Arts & Entertainment, Books

Bedside Table: Plagues, then and now

January 9, 2022January 5, 2022

“I just finished reading ‘The American Plague: The Untold Story of Yellow Fever, the Epidemic that Shaped Our History’ by Molly Caldwell Crosby. Its 285 pages-plus begins with an author’s note that ends with a chilling quotation from John Edgar Wideman’s book ‘Fever’: ‘Nothing is an accident. Fever grows in the secret places of our […]

Arts & Entertainment, Books, Review

Book review: In ‘Good Boy: My Life in Seven Dogs,’ a strong case for a new way of storytelling

by Tobias Carroll January 9, 2022January 8, 2022

Writer Jennifer Finney Boylan recounts her joys and sorrows, and ruminates on mortality, through the lens of dogs she has known, lived with and loved.