My work has appeared in Gourmet Live, ReadyMade, Better Homes & Gardens, Leite’s Culinaria, DRAFT, Serious Eats, Today.com, and other print/online publications. I write the bimonthly beer column “Tapped In” for The Kitchn.
I’m the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats, the co-author of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design, and the illustrator of A is for Absinthe: A Spirited Book of ABCs.
I'm a freelance food writer, cookbook author, recipe developer, photographer, and illustrator who explores the intersection of food and pop culture with humor, clarity, and insight.
I am the founder and editor of the critically acclaimed website Good. Food. Stories., an online magazine that focuses on food from a storyteller’s perspective.
My writing, including editorial features, original recipes, and photography, has appeared in Gourmet Live, Better Homes & Gardens, Today.com, iVillage, Leite's Culinaria, and DRAFT, among other print and online outlets. I write the bimonthly beer column "Tapped In" for The Kitchn, I have been a contributing writer and columnist at ReadyMade, and I work regularly as a ghostwriter/co-writer for high-profile chefs and restaurant publications.
My first cookbook, Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013) has been featured in the New York Times, Chicago Tribune, CNN, Epicurious, Wired, MSN, Yahoo, and Design*Sponge, among others. My upcoming cookbook, Pierogies: Fill, Fold, Pinch (Gibbs Smith), will be released in August 2015. I am also the co-author of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014) and the illustrator of A is for Absinthe: A Spirited Book of ABCs.
I received my masters degree in journalism from the Medill School of Journalism at Northwestern University, and now live in northern New Jersey with my husband, two cats, and a freezer full of kielbasa and sour cherries.