"One benefit of being a food editor is that I get the opportunity to try out recipes from the latest cookbooks, often before they have even made it onto store shelves. It keeps me on my toes with what's trending, and over the years it has had the fringe benefit of greatly expanding my culinary skills. But these days, I'm also tempted on a daily basis by what ends up on my social media feeds."
"Lately, for me, the late great Anthony Bourdain has been making regular appearances on my phone as I food scroll. Known for his straight-talking, unpretentious take on cooking and exploration of global cuisine through his shows "No Reservations" and "Parts Unknown," Bourdain was and continues to be loved for his candid and (sometimes) unfiltered take on food. Home cooks also appreciate his practical cooking tips and techniques."
I get early access to recipes from new cookbooks as a food editor, which expands culinary skills and keeps awareness of trends. Social media algorithms repeatedly surface appealing recipes, creating frequent temptations while scrolling. Anthony Bourdain regularly appears in my feeds, celebrated for a straight-talking, unpretentious approach and practical cooking techniques. His beef bourguignon recipe makes a classic feel accessible despite similarities to Julia Child's version. Rising beef prices make the stew a special-occasion dish, but lean stewing beef can substitute and affordable dry red wine works. The stew improves in flavor on the second day.
Read at Boston Herald
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