My work—including narrative features and original recipes—has appeared in Gourmet Live, ReadyMade, Today.com, The Kitchn, DRAFT, and other print/online publications. I’ve covered everything from New Jersey pizza to Belgian beer to Wisconsin whiskey.
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, Today.com, iVillage, Leite's Culinaria, and DRAFT, among other print and online outlets. I'm the voice behind the bimonthly beer column "Tapped In" on The Kitchn, I was a contributing writer 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, Pierogi Love: New Takes on an Old-World Comfort Food (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.