Welcome! I’m Laura Russell, freelance recipe developer, recipe tester, food writer and cookbook author. My experience spans over two decades of creating content for magazines, cookbooks, newspapers, and digital platforms.
As a veteran of the test kitchens of both Food & Wine and Christopher Kimball’s Milk Street magazines, I’ve developed thousands of recipes using the meticulous practices these institutions demand. Let me know how I can help with your recipe needs, whether in the kitchen or in an editorial capacity.
While you’re here, check out some of my recipes, find links to articles I’ve written for various food publications, and learn more about my cookbooks, Brassicas and The Gluten-Free Asian Kitchen. Thanks for visiting! ~Laura
After a long winter of feasting on rutabagas and storage apples, I know I’m not alone in welcoming asparagus, snap peas, and all the tender greens of spring to the table. But for me, the main object of my anticipation is the oft-neglected leek. Leeks are part of the allium family of vegetables, which also includes chives, onions, garlic, scallions, and shallots. You’ll likely see most of these used as aromatic enhancement, adding flavor to a dish without being the main focus. Since leeks taste fantastic on their own, though, I like to treat them […]
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The NY Times loves Brassicas (review here) and I bet you will, too! Order here on Amazon.
Plus “The Curious Case of Q”, my article on Taiwan’s favorite texture, on Roads & Kingdoms.
