Peggy Grodinsky

Staff Writer

Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.

Chop-Chop, Food, Recipes

Recipe exhibit at Maine Historical Society shows state’s changing tastes

by Peggy Grodinsky April 22, 2015April 24, 2015

Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’

Food, Recipes

Shannon Bard of Portland’s Zapoteca writes her first cookbook

by Peggy Grodinsky April 8, 2015

‘The Gourmet Mexican Kitchen’ offers recipes for everything from guacamole and drinks to moles and desserts.

Food, Recipes

Standard Baking Company’s Coconut Macaroons for Passover

by Peggy Grodinsky April 1, 2015April 3, 2015

An unusual technique yields crisp yet moist texture.

Chop-Chop, Food

Andrew Taylor, Mike Wiley took sharp turns on way to chef-hood

by Peggy Grodinsky March 18, 2015March 18, 2015

Law and academia lost out to oysters and fine dining for the two chefs and part-owners of Hugo’s, Eventide and soon, Honey Paw.

Chop-Chop, Food

Maine chef Brian Hill is living the dream

by Peggy Grodinsky March 4, 2015March 18, 2015

The owner of Francine Bistro and Shepherd’s Pie, a six-time nominee for Best Chef: Northeast, talks rock ‘n’ roll and the magic of a really good restaurant.