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, Vegan Kitchen

Vegan Kitchen: Sure you could buy them, but have you made veggie burgers yourself?

by Avery Yale Kamila October 17, 2021October 16, 2021

This good, old-fashioned homemade version relies on chickpeas and rice for its base.

Food, Recipes

Sheet-pan chicken – or cauliflower – with lemony potatoes makes a Greek-inspired meal

by G. Daniela Galarza The Washington Post October 17, 2021October 11, 2021

Missing an ingredient? Don’t like cilantro? On a vegan diet? The best recipes, this one included, adapt to you.

Arts & Entertainment, Books, Review

A long and winding road through the hopes and failures of mid-century America

by Hamilton Cain Special to The Washington Post October 17, 2021October 11, 2021

In ‘The Lincoln Highway,’ Amor Towles tells the story of a motley crew on a cross-country journey, reveling in the junkyards of broken dreams and the optimism of the postwar era.

Arts & Entertainment, Books

Bedside table: Inspirational reading from a fellow dad and athlete

October 17, 2021October 12, 2021

“The book on my bedside table right now is ‘Still Sideways’ by Devon Raney, a gifted father and athlete and who surfs and snowboards despite being blind. His memoir tells of his transition from normal vision to blindness after taking a serious fall while surfing. He talks about the challenges and triumphs he has experienced […]