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Wanted: City Editors.

The Daily Meal is one of the fastest-growing food sites around, both in terms of traffic and cities that we cover. We currently have pages for more than 20 cities up and running, with more in the works. And we’re looking for folks who love food in all these cities to help us run them!

In order to become a city editor for The Daily Meal, all you need is a passion for drinks — from craft cocktails to dive bars to juices— in your city, and a desire to make a name for yourself as one of your city’s most prominent drink writers. You’ll make press contacts in your city’s drink scene, get lots of press releases and invites to exclusive dinners and events, and will be writing stories that have the potential to make national headlines.

Here are the current cities where we’re recruiting:

Atlanta

Austin, Texas

Boston

Charleston

Denver

Houston

Kansas City

Las Vegas

London

Los Angeles

Miami

Nashville, Tenn.

New Orleans

Paris

Portland, Oregon

San Diego

San Francisco

Seattle

St. Louis

Toronto

Twin Cities

Vancouver

This is an incredible opportunity take ownership of a page that’s part of a major food and drink site, with content that’s promoted by an in-house PR, marketing, and social media department, with a commitment of only a few hours per week. If interested, send an email to [email protected] that contains a brief description of yourself and what you love about the drink scene in your city, as well as a drink-related writing sample or link to previously published work.

If you don't happen to live in one of the above-mentioned cities, but are interested in contributing to The Daily Meal's Drink Channel, we might still be interested in your work. Send a drink-related writing sample or link to previously published work.


Inside City Harvest&rsquos Brilliant New Cookbook

At Food & Wine, we're passionate about City Harvest, the organization that aims to help feed hungry New York City children and their families.

At Food & Wine, we&aposre passionate about City Harvest, the organization that aims to help feed hungry New York City children and their families. To support the amazing group, editor-in-chief Dana Cowin conceived the Skip Lunch, Fight Hunger campaign, which asks people to donate the money they would typically spend on one day of lunch to City Harvest and help feed the estimated one in four New York City schoolchildren who face hunger every summer when free school breakfasts and lunches are limited.

Debuting today, the organization&aposs first cookbook, City Harvest: 100 Recipes From Great New York Restaurants, features amazing recipes from top New York City chefs and restaurateurs, plus useful suggestions for transforming leftovers into second helpings. Among the fantastic dishes are Tom Colicchio&aposs roasted beet salad, Cronut genius Dominique Ansel&aposs warm pistachio molleux, and Murray&aposs classic macaroni and cheese (below). A portion of the proceeds from each cookbook sale benefit City Harvest.

Murray&aposs Cheese Bar
Classic Macaroni and Cheese

Murray&aposs, the premier cheese store in New York, opened a cheese-oriented café a couple of years ago, and mac and cheese is one of the specialities. The complexity of this dish results from the mixture of cheeses used in it.

Ingredients
1/2 small onion
1 bay leaf
2 whole cloves
2 cups whole milk
6 tablespoons unsalted butter
1 small clove garlic, minced
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
Cayenne
Freshly ground black pepper
4 ounces raclette, shredded
3 ounces Comté, grated
Salt
8 ounces elbow macaroni
5 ounces farmhouse cheddar, grated
1/2 cup panko (coarse bread crumbs)
1 teaspoon fresh thyme leaves
Grated zest of 1/2 lemon

Directions
Cut a slit in the onion half and poke a bay leaf in stick the cloves in the onion. Place the milk in a small saucepan and add the onion. Bring the milk just to a simmer and turn off the heat.

Place 4 tablespoons of the butter in a 3-quart saucepan over medium heat. When the butter melts, add the garlic, let it sizzle briefly, then whisk in the flour until smooth. Cook briefly. Remove the onion from the milk, then gradually pour the milk into the pan, whisking all the while. Continue cooking until the sauce thickens. Add the nutmeg, cayenne to taste and black pepper. Stir in the raclette and Comté, cooking until smooth. Remove the sauce from the heat.

Bring a pot of salted water to a boil for the macaroni and cook until it is al dente. Drain the pasta and place it in a large bowl. Fold all but 1 ounce of the cheddar into the macaroni, toss to distribute it, then stir in the cheese sauce. Season the mixture with salt and more pepper if desired.

Preheat the oven to 350° F. Use a dab of the butter to grease a 2 1𠑂-quart baking dish. Melt the remaining butter in a small skillet. Add the panko and cook on medium low until it begins to color. Fold in the remaining cheddar, the thyme and the lemon zest. Remove the pan from the heat.

Pour the macaroni mixture into the baking dish. Smooth the top and scatter the panko mixture on the surface. Bake the casserole for about 20 minutes, until it starts to bubble and the panko is golden brown. Serve.

Cook’s Notes There are variations galore to be attempted here penne in place of macaroni for one. As for the variety of cheeses, the options include Parmigiano Reggiano, Gouda, Beaufort, Manchego, Gruyère, Pleasant Ridge

Second Helpings Any leftovers can be refrigerated, then cut in slices and saut to serve alongside meat dishes or eggs. Fried mac and cheese is particularly suited to accompany barbecue.

© CITY HARVEST: 100 Recipes From Great New York Restaurants by Florence Fabricant, Rizzoli New York, 2015.


How to Pitch Bonappetit.com

At bonappetit.com, we cover the intersection of food and culture in America. If that sounds broad, it’s because it’s meant to! To us, food is about everything and everything is about food. And we’re always on the lookout for stories about what cooking, eating, and dining out can show us about the rest of our lives. Our staff writers and Test Kitchen editors write many of our service-driven and recipe-focused content, but we rely on freelancers for a lot more: reported features, trend stories, personal essays, and opinion pieces. We look for writers who have a distinct voice, a unique perspective, a one-of-a-kind experience, a sense of humor, and/or deep expertise. We are committed to expanding our network of writers, as well as the scope of our coverage, to include more voices and stories from BIPOC communities. More than anything, writers should have intimate experience with the subjects they want to cover.

Below are some of the categories of stories we assign. Below that, you’ll find some more specific guidelines for how to pitch us. (And here’s how to pitch Healthyish, Basically, and Epicurious).

Profiles about interesting people doing interesting things: How baker and refugee Youssef Akhtarini opened Aleppo Sweets for homesick Syrians in Providence, RI. Why Senegalese chef Pierre Thiam left New York’s fine-dining scene to become an importer (and proselytizer) of the West African grain fonio. How Reyna Duong of Sandwich Hag changed the way restaurants in Dallas hire when she brought on a team of people with different abilities, including those with Down syndrome. Why Zaid Renato Consuegra Sauza, chef-owner of Pirate’s Bone Burgers in Kansas City and an undocumented immigrant, decided to risk his life and livelihood to speak out against injustice.

Reported trend pieces: How hatch chile season became the pumpkin spice of the Southwest. How food-related merch became a fashion status symbol. The origin story of the now-ubiquitous party bike (you know, those pedaled bars on wheels). An exploration into the USA’s sudden obsession with Japanese milk bread. How high-end omakase became the new top prize among New York City’s dining one-percenters. Are restaurant chairs finally becoming more comfortable? And what’s up with all the blankets?

Deep-dive reported stories (ideally timely, but not always necessary): How Georgia’s restaurants are dealing with reopening as the first state to lift COVID-19 lockdown. For asylum seekers at a tent camp at the U.S.-Mexico border, cooking is about more than survival. The story behind tavern-style pizza, Chicago’s true signature pie. The bizarre history of red sauce chain Buca di Beppo.

Personal essays that speak to a larger cultural moment or a specific event/time: A chef on how he’s managing being both a full-time parent and running a kitchen for first-responders during COVID-19. A writer on his attempt to perfect his mother’s pullao recipe, and what it taught him about “self improvement” during Ramadan. A writer on creating a pretend restaurant while quarantining at home. A Chicano food critic examines how his path to becoming a taco expert was paved with internalized racism.

Unexpected opinion pieces: A former competitive barista on her love for Pumpkin Spice Lattes. A whole-animal butcher describes why boneless skinless chicken breasts are so problematic. Why one bar owner donated $25K worth of rosé in response to an abortion ban. An ode to chewy food, a texture exalted in East and Southeast Asian cuisines that doesn’t get enough love in the west. The problem with white male chef redemption stories.

As-told-tos (first-person pieces written from the perspective and words of your source) with food industry folks—line cooks, servers, farmers, spice blend makers, delivery workers, etc.: Chef Katianna Hong on leaving her dream job to start a family. How owner Tomme Beevas turned his Minneapolis restaurant into a hub for protection and supplies amid protests. Chef-owner Jay Foster on losing his two highly acclaimed San Francisco restaurants to gentrification. A 65-year-old dentist who sold his practice to become a line cook.

E-commerce odes based on personal experience (Highly Recommend): These products could be edible or functional—as long as there is a clear cooking/eating connection, it's fair game to pitch. The more unexpected the item and specific the argument, the better. The label maker that keeps kitchen chaos at bay. The mini toaster oven that fits on your desk, heats Bagel Bites, and sparks joy. The tiny licorice bombs that take fresh breath to a new level. The plastic contraption that keeps all your herbs fresh. The mate soda that keeps you going late into the night. We want to know what it’s like to actually use/consume the product, and we are especially interested in featuring products from BIPOC-owned brands at accessible price points.

The occasional fun lark or send up, whose only job is to make the reader smile: A list of pasta shapes to match every emotional state. All the (fake) new drink trends to be borne out of alcoholic seltzer’s runaway success. The surest sign of summer is… that your beer is sitting in a flamingo floaty?

Please Note: We are no longer creating or maintaining our City Guides.


Grilled Chicken That&rsquos Not Burnt

Siblings Howard Hsu and Anita Hsu opened Sweet Auburn BBQ in Atlanta, inspired by their Malaysian-Chinese roots. What started as a mobile trailer has expanded to encompass multiple food trucks, a food stall at Sweet Auburn Curb Market and a brick-and-mortar spot in the Poncey-Highland neighborhood. It’s no wonder diners flock here from around the South to get their hands on the restaurant’s tantalizing smoked meats and homemade sides with an Asian twist. Among the crowd-pleasers: the ultimate barbecued chicken.

Tips for making barbecued chicken at home:

- Try a bone-in cut. People tend to gravitate toward boneless, skinless chicken breasts, but the real flavor lies in cuts like bone-in chicken thighs, says Howard.

- Brine for at least 24 hours. 𠇋rining is a super easy and great way to add extra flavor and texture to chicken,” says Howard. His method: Combine about 1 ¼ cups of kosher salt and ½ cup sugar per gallon of water in a pot and bring to a boil—the sugar helps the meat brown during the cooking process, Howard says. Remove pot from heat and allow it to completely cool. You can add some of your favorite spices and herbs to the brine for added flavor (Howard likes to add six cloves of garlic, five sprigs of thyme, and 1 tablespoon of cracked black peppercorns.) Finally, submerge your chicken into the cooled brining liquid and soak overnight in the fridge, turning once about halfway through. When ready to cook, remove chicken and pat dry.

- Use low heat. Howard recommends cooking the chicken at 225ଏ for 1.5 to 2 hours on the grill or smoker. If grilling, make sure to cook the chicken skin-side down so the fat can render toward the skin. “This makes for delicious, crispy skin,” he adds.

- Test for doneness. If you don’t have a meat thermometer, you can ensure chicken thighs are cooked properly by using a small paring knife to cut into the meat. Look for a slight pink color near the bone and for juices to run clear.

Need a meat thermometer?Our editors tested every brand we could get our hands on in order to find the best.


Norwegian Torsk: Baked Cod Never Tasted So Good!

A long-standing family tradition at Christmas was Torsk, a Norwegian dish of baked cod. Now that I’m older, and we’re largely a pescetarian household (we mostly are vegetarian while adding fish and seafood into the diet for added protein), I love having this fairly regularly as my own little version of comfort food.

If you are looking for a quick and easy meal tonight, this just might be it. Here’s what you’ll need.

Ingredients: (for two)

2 thick pieces of Fresh Cod
8 tbsp Salted Butter
Salt, Pepper and Nordic Fields to taste

Place the cod fillets into a glass baking dish, place 4 pads of butter (approximately 1 tbsp each) along each fillet. Season with salt, pepper, and Nordic Fields and then bake at 350 degrees for 45-60 minutes.


Easy Chocolatey Mug Cake 3 Irish Recipes: Cooking With Courtney

Get tips on how to make this and three Irish foods for St. Patrick's Day below. (Courtney Teague/Feed the Soul)

Hello again, friends. Happy (almost) St. Patrick's Day!

Good news: This week's Cooking with Courtney post is chock-full of tasty recipes for you and your family. Not one, but four. A quadruple threat. Woohoo!

I've got three recipes to help you ring in St. Patrick's Day, plus a brand new, chocolatey and cinnamony bread pudding microwaveable mug cake recipe that can also be Irish-ified.

Let's discuss that briefly first. We've got a lot of very tasty ground to cover today.

Bread Pudding Mug Cake

Never waste an unused baguette or bread loaf again! This bread pudding mug cake has just five key ingredients, but feel free to add toppings like chocolate chips or nuts into the mix. (You should definitely do that.)

It's the perfect choice for those nights when you're desperate for a sweet treat, don't have a fully stocked pantry, but want to snack on something a little more refined than chocolate chips out of the bag. (I do it, too — no judgment here.) This bread pudding mug cake recipe still feels a little special, but you don't have to wait 40 minutes for it to bake or hassle with all the dishes. This cooks in less than 3 minutes.

And if you want to get a lil' festive for St. Patrick's Day? Maybe add a dash of Bailey's Irish Cream. Throw some raisins into the mix. Mmmmm.

Courtney Teague/Feed the Soul

I've also got three Irish-inspired recipes for St. Patrick's Day, including a vegetarian recipe that can easily be made vegan — perfect for anyone looking to cut back on their meat intake. If you've read my older recipes, you might know that I am Irish American. So I'm stoked to share these!

You can get more details on those recipes here, but here's a sneak peek of what's featured.

Authentic Irish Soda Bread

This was an immediate hit on my blog! This traditional recipe has been passed down in my family through the generations, straight from the motherland (Belfast).

Straightforward recipe with just five ingredients. Get crazy with this recipe and make it your own by adding chocolate chips, nuts, and even dried or fresh fruits, such as cherries, berries, craisins or raisins. Everyone in the family can pick and choose what they want inside!

Best Ever Cheesy Shepherd's Pie

Title says it all, am I right?

Seriously, if I could only pick one thing to eat for the rest of my life, it would be this.

It's my mom's recipe, which is her take on this Irish classic. It's got melty sharp cheddar, the creamiest mashed potatoes, and savory bullion-enhanced beef with crisp, fresh green beans and carrots. Top-notch comfort food baked in a casserole dish.

And that gooey, cheesy crust on top?! HEAVEN.

Miso-Mushroom Colcannon Bowl

This Irish-inspired dish is a delicious spin on another classic: colcannon. Colcannon is an Irish dish that combines mashed potatoes with greens, like cabbage, for some extra nutrition. It makes a super comforting backdrop for these buttery, garlicky miso-soy mushrooms.

And for my vegan friends, you can easily make this vegan by swapping milk for dairy-free milk and butter for oil or vegan butter. Olive oil works very well here, too.

And one more thing before I go! Speaking of veggie-based meals, I'm doing something special this week: We're looking for plant-based, vegetarian, vegan, etc. dishes to be featured as a "Reader Recipe of the Week."

Got a plant-based recipe to share?Please email it to me at [email protected] I can't wait to see what you've got to share with your neighbors.

Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

Want to submit your recipes to be posted on Patch or submit a recipe request? Email her at [email protected]

Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.


The Best Cookbooks of 2020

From back-to-basics meal planners to inspiring dives into the cuisines of other cultures and technique-heavy manuals for extracting maximum flavor, these cookbooks had us rushing happily into the kitchen this year.

If ever there was moment in time when the world needed great cookbooks, it has been the past nine or so months when so many people have been stuck at home during the pandemic. Fortunately, 2020 saw a bumper crop of excellent new offerings, from put-dinner-the-table-fast manuals from seasoned professionals like Jacques Pepin to inspiring cultural and culinary explorations by first time cookbook authors like Hawa Hassan to high-reward/low-effort guides to the most comforting meals by perennial favorites like Ina Garten. Here are our favorite cookbooks of 2020.

Ina Garten, aka the Barefoot Contessa, has been writing terrific cookbooks for so many years that it would be reasonable for anyone who already owns several volumes of her recipes to consider passing on a new one. That would be a mistake because her latest, a paean to unfancy but singularly delicious and homey meals could not be better timed to this moment when everyone is stuck at home looking for some comfort. (That said, we're also looking forward to breaking out her Barefoot Contessa Parties again when the time is right.)

As a longtime staff writer at the New York Times, Melissa Clark has for years produced palm-smack-to-forehead great recipes for the paper's weekly food section. She is also the author of several topical and eminently useable cookbooks. Her latest, written with her husband Daniel Gercke, is full of practical advice for young and curious cooks and, most important, recipes for dishes they'll be thrilled to make and then eat.

James Oseland, the former longtime editor-in-chief of Saveur and judge on Top Chef Masters, moved to Mexico City a few years ago and began doing there what he has done so memorably in other places (including the Spice Islands for Cradle of Flavor): finding interesting, talented chefs, home cooks, producers, and purveyors and coaxing them to tell stories, share techniques, and open up their homes and lives. The recipes are fantastic, but so are the photographs, the first person-essays by city residents, the bits of history interspersed throughout, all of which makes this book as much fun to read as it is to cook from.

Sam Sifton, the Food Editor at the New York Times, has a compelling theory about the social and emotional benefits of hosting regular, low-key dinners for friends and immediate family, and his See You on Sunday offers an easy-to-follow blueprint for how to pull it off without much trouble at all. Along the way, he imparts bits of kitchen wisdom and technique that readers can tuck away for future use when they're ready to put down recipes and wing it on their own.

This update of a cookbook Pepin published in 2001 belongs on the bookshelf of anyone who has to regularly put dinner on the table for themselves and their families. Pepin, a master of complex techniques and presentation, has natural affinity for creating delicious, fast meals from simple ingredients. (To see this in action, watch some of the dozens of videos the 84-year-old chef has created and posted on Facebook since the pandemic began last spring.)

Hawa Hassan interviewed grandmothers from eight African countries that touch the Indian Ocean and asked them to share meals, cooking techniques, and stories from their homelands. The resulting cookbook, written with Julia Turshen, offers an intimate portrait of individual lives, cultural and culinary traditions, as well as seriously great recipes, many of them vegetarian.

Yossy Arefi, a Brooklyn-based food stylist, photographer, and cookbook author, has an abiding passion for easy-to-make but deliciously complex confections which she has shared on her blog and in first cookbook, Sweeter Off the Vine. Snacking Cakes, her latest collection, convincingly puts forth the proposition that any occasion or time of day is good time for cake.

Yotam Ottolenghi, the Israel-born, Camden, England&ndashbased cookbook author and restauranteur, has written several much-admired plant-centric cookbooks, including Plenty and Jerusalem. He focuses his new cookbook, written with Ixta Belfrage, on what they call the "three Ps," process, pairings, and produce.


These are a far cry from store-bought frozen poppers stuffed with a neon cheese-like substance. They're also baked instead of fried, so there's no need to brave a pot of spitting oil to get your app on. Bonus? The bacon is mixed right into the filling instead of wrapped around the pepper, so you get some in every bite.

These peppers have everything their classic predecessor does, minus the bread: thin-sliced flank steak, sautéed onions, provolone cheese and all the mushrooms.


How to Pitch Stories to Eater

Eater is a national publication dedicated to reporting on, telling stories about, and critically examining the world of food and drink, with a particular focus on restaurants. Eater covers the ways dining intersects with culture, whether through travel, film and television, trends, shopping, policy, or how people cook and eat at home. Our take on food culture is broad, curious, skeptical, and equally hospitable to the serious and the absurd.

We are actively seeking pitches from journalists, writers, academics, and other contributors of all backgrounds, especially those whose voices are often underrepresented in media. Food and restaurants are among the most dynamic and powerful lenses for storytelling, and we particularly enjoy hearing from writers whose interests, experiences, and areas of expertise originate outside of the food world.

All accepted stories go through a collaborative editorial process, and all are paid at competitive rates.

How to submit:

Across the board, we’re looking for pitches that give a clear, concise summary of the subject, angle, or thesis of the proposed piece, and your anticipated story structure. We’re looking for pitches that contain answers, not questions. (Or, if you don’t have answers yet, an explanation of why you don’t — and the reason shouldn’t be “I haven’t started the reporting.”) Your pitch should also serve as an example of your writing style and tone. Please familiarize yourself with our archives to get a sense of the kind of stories we publish. We are not looking for: cooking show recaps, stunt pieces, defenses of specific diet and wellness practices, linear travelogues, dining reviews, or humor pieces that aren’t actually funny.

All submissions should include a very short explanation of who you are and why you’re qualified to cover this story, along with links to previously published pieces and/or your online portfolio. We appreciate all pitches and aim to respond to each one as soon as possible. Note that we do often receive pitches that are similar to each other or to our existing assignments. If we’re interested in your pitch, we’ll discuss rates, deadlines, scope, kill fees (if applicable), and other expectations with you upfront. We’ll also discuss potential expenses, travel, or risks, and provide press credentials when necessary. All accepted stories are paid at competitive rates based on the scope and type of work.

Reports: Eater’s reports section assigns original, reported stories that are generally 1,800 words or less and are usually assigned with a lead time of a few days to several weeks. Everything from dining trends and the particulars of restaurant operations, to food world curiosities, to where food intersects with culture at large is fair game, and we’re particularly interested in stories that center workers and underrepresented communities. Pitches should not only identify an interesting topic or trend, but offer some case-making around its place in history or culture and a thesis or forward-thinking statement. Send pitches to [email protected]

Longform features: Eater’s magazine-style longform pieces are usually 3,500-4,000 words, or their multimedia equivalent. These stories often require extensive research and reporting, occasionally including travel, and are usually assigned with a lead time of one to six months. Past stories have included everything from the history of Black veganism to the legacy of California’s Punjabi-Mexican cuisine. Pitches should be well-researched, clearly presented, and written in a way that demonstrates why the story deserves a feature-length treatment. (We currently have extremely limited capacity to accept new feature work, and expect to resume accepting feature pitches in May.) Send pitches to [email protected]

Travel: Eater Travel is most interested in pieces and perspectives from locals and natives, or people with a deep connection to the culture being covered — we’re generally not interested in parachute journalism, and especially not stories reported during one’s vacation. If you believe your city merits an Eater list of essential restaurants, tell us why and why now, with a few examples, as well as a sample of your writing. We love pieces that spotlight the interesting ways in which food and culture intersect to provide insight and perspective on a place — international or otherwise. In general, travel pitches should conform to the above story guidelines. Send pitches to [email protected]

Voices: Voices is Eater’s first-person section, where writers discuss a broad range of topics through the lens of their personal experiences and make an argument for a certain way of seeing things. We are particularly interested in featuring people who are not writers by trade if you have an important story to tell, we will work closely with you to turn your story into a published piece. Pitches should include an explanation of who you are, your position on the topic, why you’re qualified to write about it, and a clear rundown of the points of your argument. Send to [email protected]

Shopping: Eater shopping stories are rooted in discovery and service and they must always provide shoppable links for readers to bring the items discussed into their own homes. We’re seeking short spotlights on a single distinctive item for our Buy This Thing column, guides to specific cooking projects for our Starter Kit series, product roundups sources from industry experts, as well as reported explainers on specific products. Send pitches to [email protected]

Eater at Home: Eater at Home seeks stories that combine service with a strong narrative, and relate to the broader culture of cooking that exists beyond the kitchen. Stories that explore ingredients, cooking trends, and food culture thoughtful essays attached to recipes critiques of home cooking culture reported explainers on ingredients and techniques and nuanced and well-informed hot takes are all welcome, as is a healthy dose of humor and skepticism. We’re not trying to give you 15 different recipes that will change the way you make roast chicken, but we are interested in asking why cooking publications can’t stop giving us roast chicken recipes. Send pitches to: [email protected]

Video: Eater is now accepting pitches for video content from freelance filmmakers and video producers with experience in storytelling and working in a collaborative environment. Ideal pitches contain strong story lines and deep insight backed by an authoritative food voice. We are not looking for professional or home cooking recipe based cooking shows, and we’re more likely to green light one-off/feature content, as opposed to pitches for hosted/series-based content. All videos will have to work across multiple platforms including YouTube and Facebook. To submit: Please send your video pitch along with links to previous work to [email protected]

Publishing on Eater:

If we decide to work with you, you’ll receive an agreement with key terms clearly defined, typically sent through our freelance management platform called Shortlist. Through the editing process, we believe clear, thoughtful communication is both our responsibility and yours. Freelancers are expected to follow both Eater’s statement of ethics and our Vox Media Values, which includes collaborating well and giving and receiving feedback respectfully. We also follow those standards: If you experience a problem working with us, we encourage you to discuss it with your editor or our legal team. We also offer a hotline for reporting concerns about conduct anonymously.

We provide edited drafts before publication, and commit to appropriately credit all contributors. After publication, we pay in a timely manner in accordance with your agreement (typically within 30 days via the Shortlist platform), including reimbursement for any agreed-upon expenses.

By submitting a pitch to Vox Media, you acknowledge that your pitch may be similar or identical to content submitted by others, or to materials developed by or on behalf of Vox Media and that it shall have the right to use such other content or materials without any obligation to you. Neither the submission of your pitch nor Vox Media’s review of it constitutes or creates an implied contract or other financial or confidential relationship between you and Vox Media. You shall have no right to compensation or reimbursement of any kind by Vox Media in connection with the submission of your pitch. If and when Vox Media elects to proceed and assign work to you based on your pitch, the terms of any such assignment shall be subject to a separate agreement between you and Vox Media. Vox Media has no obligation to review, keep, or return any materials you submit.


Famous Women’s Recipes Everyone Should Know

Throughout International Women’s Month, Chowhound is sharing stories from and about a wealth of women entrepreneurs, businesses, chefs, and cookbook writers who have all found success in the food space. Here, some of the most iconic women-authored recipes everyone should know.

It’s time to celebrate the women chefs that we love—both past and present—who have influenced us from our kitchens to our social media feeds. Think of that melt-in-your-mouth braised beef stew or that tantalizing dessert you make year after year (or month after month) that recipe that makes you smile or sparks that “aha” moment when you realize what to make at your next dinner party. Today, those recipes we want to shine a light on were all penned and perfected by women.

We’re not the only ones who they’ve inspired. We spoke to food writer Alison Roman, cook and author of “Dining In” and “Nothing Fancy” (and #3 on our list), who shared that she’s been particularly inspired by chefs Gabrielle Hamilton and Alice Waters. Alison told us, “These women were some of the first with whom I truly felt a kinship they are really themselves about who they are, and very inspiring.” Alison also noted that, for women in the culinary industry, “if you’re not in love with the job you have, but want to work in food there is a place for you. We are less strapped than we were 10 years ago,” and she emphasized that it’s important that women have mentors.

So in that spirit, here are nine of our favorite recipes created by noteworthy women of several generations. Some are fairly new to our recipe Rolodex while others have been there for years, but each recipe is special and unique, and will continue to be cherished (and used often).

Get your ovens ready for recreating some delicious meals and celebrating some iconic women chefs in the process.


Watch the video: Editors - Papillon


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