Shecooks

According to my family, if you open my fridge, there’s nothing ready to snack on, except for cheese. The rest is ingredients, and things in various stages of marination, or curing. In another lifetime after college, undecided about what to do next, I took cooking classes in Paris where my grandmother lived. And then came home to the US and worked as a recipe tester for a publisher. That was the end of my professional food career, but the start of a lifelong fascination and experimentation with deliciousness.