The French call it noyaux. We call it delicious.
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).
Posted inFood
Four foods that make one Mainer proud to call herself an American
What foods do the same for you?
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Posted inChop-Chop
Packed with clippings, recipe book stirs sweet memories of Dad
He didn’t cook, but he sure liked to think about food.
Posted inFood
Portland exhibit re-examines the pickle fork
A 19th-century implement gets a fresh look.
Posted inFood, Lifestyle
Collector’s addiction: Maine food editor owns nearly 500 cookbooks
Why? The easy answer is because she writes about food for a living. But there’s more to it than that.
Posted inFood
Bite: A very special PB&J
Among all the temptations at Ten Ten Pié, a kids’ sandwich bewitched.
Posted inChop-Chop, Food, Recipes
Recipe exhibit at Maine Historical Society shows state’s changing tastes
Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’
Posted inFood, Recipes
Shannon Bard of Portland’s Zapoteca writes her first cookbook
‘The Gourmet Mexican Kitchen’ offers recipes for everything from guacamole and drinks to moles and desserts.
Posted inFood, Recipes
Standard Baking Company’s Coconut Macaroons for Passover
An unusual technique yields crisp yet moist texture.
Posted inChop-Chop, Food
Andrew Taylor, Mike Wiley took sharp turns on way to chef-hood
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.