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 food, travel and lifestyle publications including Afar, Tasting Table, Food Network, Recipe.com, Epicurious, KQED's Bay Area Bites, Fodor's, 7x7, Frommer's and CleanPlates. You can also find her work in the following print publications -- A La Carte magazine, Marin magazine, Westways, Via, Gastronomica and Avianca inflight magazine.

She also develops recipes for clients including Whole Foods, Grocery Outlet, Dannon, Cargill, Keurig, Colman, 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 and the foreward to the reprint of the Betty Crocker Good & Easy Cookbook.

Portfolio

Spam Is Making an Unexpected Comeback, and It's Delicious
For most people, Spam is either the unwelcome clutter in their inboxes or a mystery meat. But in the Pacific Islands, it's no mystery at all. In Hawaii alone, seven million cans...
The Old-School Drink the Country Can't Get Enough Of
Any New Yorker knows that an egg cream contains neither egg nor cream -except that's not totally true anymore. RELATED An Ode to Coffee Milk, Rhode Island's Favorite Drink "...
The Mandoline Is the One Kitchen Tool Every Cook Should Own
Let's get one thing straight. A is that musical instrument that's been annoying you in REM songs dating back to the 90s. A mandoline-with an e at the end-is a kitchen tool no...
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...
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...
Sommelier Secrets: 6 Pros Share Tips for Finding Sublime Wines #hackdining
Do you feel like you need a drink just to tackle a restaurant's wine list? Even if you're something of an oenophile, do you get overwhelmed by the number of choices you have?...
Still, Bottled or Sparkling? The Economics of Water Service - Open for Business
Once upon a time, requesting water in a restaurant meant tap water. But in recent years bottled water has represented one of the most profitable items a restaurant can sell....
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...
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...
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...
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,...
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....
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,...
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...
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...
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...
What Is Purple Tea, Why Is It Healthy And Where Can I Get It?
By Amy Sherman Step aside, bright-blue unicorn latte -there's a new healthy brew in town, and it's purple. Meet TRFK 306/1, a new purple tea variety from Kenya grown in rich...
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...
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...
What Is Purple Tea, Why Is It Healthy And Where Can I Get It?
By Amy Sherman Step aside, bright-blue unicorn latte -there's a new healthy brew in town, and it's purple. Meet TRFK 306/1, a new purple tea variety from Kenya grown in rich...
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...

All Copyrights Belong To Their Respective Owners