Amy Sherman

Freelance writer http://amybsherman.com/

Amy Sherman is a San Francisco–based writer, recipe developer and publisher of the award-winning food blog Cooking with Amy. She has written for Fodor's, Food Network, Recipe.com, Epicurious, KQED's Bay Area Bites, Fodor's, 7x7, Frommer's, CleanPlates, A La Carte magazine, Marin magazine, Avianca in flight magazine and Via magazine, and created recipes for clients including Whole Foods, Grocery Outlet, Dannon, Cargill, T-fal, USA Pears, MyWinesDirect and the California Avocado Commission.

She is the author of Williams-Sonoma New Flavors for Appetizers and WinePassport: Portugal, A Microwave, A Mug, A Meal and wrote the new introduction to Jane Grigson's Vegetable Book.

Portfolio

Whole-Grain Breakfast Bowl Recipes for Winter
Put down the sugary cereal, grab a spoon and get ready for a warming, energizing a.m. meal By Amy Sherman Porridge, typically a hot dish of ground grains-oats, rice, barley,...
The Rise of Bay Area Food Halls
Food halls are fast becoming must-visit destinations that appeal to visitors as much as locals. They offer a multitude of casual dining options all under one roof for eating on...
Server Secrets: Restaurant Pros Share Tips for Receiving Stellar Service #hackdining
What do servers at fine dining restaurants know that we don't? Plenty. It's their job to ensure we have the best possible experience when we dine out. But servers are only part...
Why Canned Tuna, Salmon & Sardines Are Pantry Powerhouse Staples
By Amy Sherman Canned fish is like a long relationship: It's always there, so much a part of the routine that we forget just how awesome it is. Now's a perfect time to fall in...
Passport for Culinary Adventure
By Amy Sherman * Photos by Lori Eanes I GREW UP IN GREENBRAE and was obsessed with food from a very young age. My family loved going out to eat and experiencing new flavors....
Beyond the Northern Lights-Visiting the Swedish Arctic in Winter
Seeing the Aurora Borealis or Northern Lights is a popular bucket list item. But even in the best viewing spots, catching them can be elusive. Fortunately, there are plenty more...
Cheese Out: 11 Restaurant Cheese Plates for #NationalCheeseLoversDay
A great cheese course is more than just a few random selections on a plate. While some restaurants source their cheeses from specific regions or focus on hard-to-find cheese,...
Olio Nuovo: What It Is, What Its Good For And Which Brands To Buy
What You Need To Know: Olio Nuovo or "new oil" is the first-press of extra-virgin olive oil. It has the most polyphenols and health-boosting properties of all the oils. Pressed...
Saffron's Health Benefits Plus Sweet Potato Salad With Saffron Recipe
What You Need To Know: Saffron is so costly because 75,000 flowers are required to make just one pound. The nutrient-rich, aromatic spice has been used in cooking and Ayurvedic...
Take Note: 11 New San Francisco Restaurants to Dine at Now
No question about it, the past year has been an exciting one for new San Francisco restaurants. There were several eateries with counter service that went full service in the...
Dessert Trends for 2017: 6 Pastry Chefs Share Their Predictions
From San Francisco and Chicago to New Orleans and Sarasota, top pastry chefs have some pretty sweet visions of the future. If what they say is true, you're in for a supremely...
7 Things to Eat & Drink in the Swedish Arctic
7 Things to Eat & Drink in the Swedish Arctic view slideshow Stockholm? Malmö? If you've been there and done that in Sweden, it's time to head north, way north, into the Arctic...
Carefree and Car Free in Victoria BC
VICTORIA WAS ONCE a sleepy British enclave, but not anymore. Thanks to a recent technology boom, the city is bursting with energy and now more well known for brewpubs and...
Cioppino
The origin story of San Francisco's seafoodcentric stew (aka cioppino) may be as hazy as the city's famous fog, but there is definitely something to the dish's Italian-sounding...
Zen of Risotto
It's easy to get sucked into Tasty cooking videos. You know the ones that create something over the top and crazy to eat in about 30 seconds flat? Like everyone else, I want...
Paul Freedman on 'Ten Restaurants That Changed America'
Professor Paul Freedman specializes in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of...
Frozen Fish Can Be a Better Choice than Fresh Fish
School your friends on why frozen fish provides great taste, nutrition and quality By Amy Sherman It's a natural question to ask-is the fish fresh? But it might not be the right...
Gravy-Soaked Goodness : Food Network
Loco moco might be the quintessential island-style comfort food. As the story goes, this hearty dish was invented at Lincoln Grill in Hilo in 1949 to satisfy some hungry...
Chef Marcus Samuelsson Talks Red Rooster Harlem + New Cookbook
Marcus Samuelsson was born in Ethiopia, raised in Sweden, and now makes Harlem his home. He developed a deep love for cooking from his grandmother and gained wide praise as...
A Blissful Bite : Food Network
Beignet is French for "fritter," but if you've ever had one, you know it's so much more than that. Typically served for breakfast or dessert, these airy pastries are made from...
Sacramento Dining Guide | FN Dish - Food Network Blog
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast. Sacramento (aka California's state capital) is known for its 28 museums, the Sacramento...
Cheesy Does It : Food Network
There have been intense rivalries going on in Philadelphia for decades now surrounding one particularly juicy topic: the cheesesteak. The sandwich's first iteration featuring...
Batter Up : Food Network
Baja fish tacos might just be the perfect fusion food. Their origin story begins in the Mexican state of Baja California, where locals reportedly learned about tempura-fried...
3 of a Kind: Chicharrones | FN Dish - Food Network Blog
3 of a Kind checks out three places across the country to try something cool, new and delicious. There's some kind of magic that happens when pork fries into crisp, puffy bits...
Dine Like a Local in New Orleans: Top Picks for the Best Eats in the Big Easy
A visit to New Orleans should be on everyone's culinary bucket list. There are regional specialties galore and more storied restaurants that you possibly fit in one trip. But...
Sprite and The Refreshing Truth About Korean Food
Traditional Korean cuisine uses fresh ginger, garlic, green onions, sesame oil, chili flakes, soy sauce and fermented chili paste to create bold and distinctive flavors we can't...
23 Under-The-Radar Things to Do in San Francisco
When you first arrive in San Francisco, you will want to check certain things off your list: crossing the Golden Gate Bridge, visiting Alcatraz, Chinatown, and even Fisherman's...
3 of a Kind: Miner's Lettuce | FN Dish - Food Network Blog
3 of a Kind checks out three places across the country to try something cool, new and delicious. That tender green commonly known as miner's lettuce has a fascinating past that...
Pim Techamuanvivit on Kin Khao, Starting with What You Don't Know + Breaking the Mold for Thai...
Pim Techamuanvivit grew up in Bangkok and has been an internationally renowned tastemaker with stints as a food blogger, author, and jam maker. But her greatest achievement to...
Chef Ed Kenney on Family, Values & Fostering a Great Team - Open for Business
Born and raised on Oahu, Ed Kenney is a restaurateur and chef and has been a James Beard semifinalist for Best Chef West every year since 2013. His first restaurant Town opened...

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