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: Stumped by how to use up the leftover cranberry sauce?

by Christine Burns Rudalevige November 28, 2021May 14, 2026

Here is a cornucopia of options for making use of that one last thing in the fridge.

Arts & Entertainment, Books, Review

Book review: Lily King’s new short story collection is a paragon of the genre

by Joan Silverman November 28, 2021November 27, 2021

‘Five Tuesdays in Winter’ ‘speaks volumes in short form.’

Food, Recipes

Spinach lasagna soup is a bowl of goodness you’ll want to make again and again

by Ellie Krieger Special to The Washington Post November 28, 2021November 19, 2021

With a rich tomato broth, bright green spinach and pieces of lasagna noodles, this soup is sure to hit the spot.

Food, Maine Gardener

Maine Gardener: Cliff Trail at Fort Williams Park to get whole new look

by Tom Atwell November 28, 2021November 27, 2021

That area of the Cape Elizabeth park was a snarl of invasive plants. Thanks to a true community effort, they are being replaced with natives.

Food, Vegan Kitchen

Bloom time: Vegan food options proliferate in Maine

by Avery Yale Kamila November 28, 2021December 6, 2021

From a Portland company making seaweed-based burgers to a community center in Dexter serving vegan meals, the state’s plant-based portfolio grew in 2021.