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Around here they call me an “old” Fine Cooking editor, which I guess is true since the first issue I worked on was issue No. 9 (!). After a 6-year stint as an associate editor (the best job ever), I left the full-time office scene to work from home co-writing cookbooks with chefs like Gordon Hamersley, Barbara Lynch, and Scott Conant. Yet, in a way, I never really left Fine Cooking. While I’ve been “gone” I produced an award-winning cookbook for the magazine (Cooking New American), edited more than a dozen special issues, and contributed to both the magazine and the website. I live about 10 minutes from the Fine Cooking offices in Connecticut with my husband and our two kids.

Recent Reviews

Re:Red Peanut Mole with Chicken

For such a streamlined mole, the sauce is deep, rich, and complex. This is a crowd pleaser.

Posted: 09:47 am on March 8th 2016

Re:Grilled Strip Steaks with Miso-Truffle Butter

I admit it: I edited this story. But EVERYONE needs to try this butter. It's that good.

Posted: 01:33 pm on May 28th 2014