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: Freezing pie crusts can help save on time and cleanup

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

You can also freeze whole, unbaked pies ahead of time to reduce stress on Thanksgiving.

Food, Recipes

Skillet caramelized cabbage with yogurt and dill is a surprisingly dazzling dish

by Ellie Krieger Special to The Washington Post November 14, 2021November 11, 2021

Coax earthy sweetness and silky texture from workaday cabbage by caramelizing it.

Books

Bedside Table: Sister power powers these novels

November 14, 2021November 9, 2021

“As one of three sisters myself (the eldest!), a novel featuring a similar trio will always grab my attention. Two novels I’ve read this past year feature this theme and I loved them both. For an added bonus (in my opinion), both rotate among the three sisters throughout the novels so you can enjoy their […]