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Alex Tillotson

I come from a food-loving Greek and Irish family of amazing cooks. I received my bachelor’s degree in journalism from UMass Amherst, where I wrote food stories for the Massachusetts Daily Collegian and contributed to Yankee Magazine’s Best New England Recipes. Along with Fine Cooking I write for Yankee, Edible Rhody and Artisan Kitchen. I play with cheese, chocolate and olives all day long at my job as a specialty team member and culinary demonstrator for Whole Foods Market. I love to cook without recipes and combine savory ingredients with sweet ones. I also cry at the end of tomato season when forced to break up with my summer fling, the caprese salad.

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