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

It's OK to Eat Veal (and Not Feel Bad About It)
Veal is a delicacy enjoyed since biblical times and greatly prized in the cuisines of many countries in Europe. Traditional dishes include blanquette de veau in France, Wiener...
Whipped Ricotta: The New Crème Fraîche
Whipped Ricotta: The New Crème Fraîche Ricotta is the black dress of Italian cheeses. It's not only versatile and affordable, but with the help of a food processor and a touch...
Filipino Cuisine Offers a Unique Culinary Fusion
Influenced by the individuality within their multicultural cuisine, Filipino-American chefs are moving their food into the spotlight by leveraging modern techniques and local...
Why Indian Food Might Be the Most Exciting Cuisine in San Francisco Right Now
San Francisco is home to some notable Indian restaurants, but lately, the entire Indian food scene has stepped up its game, better reflecting the vibrant and varied cuisine of...
Visit London's Top Attractions in 24 Hours
If you're only in London, UK for a short time you're in luck, as most attractions are close to each other. From enjoying the long history and politics of Big Ben and Buckingham...
Farallon Restaurant Turns 20: Dale Forrest + Jason Ryczek Reflect
In the restaurant business, making it to 20 years is a major milestone, especially in San Francisco where diners are always seeking out what's new. Farallon restaurant opened to...
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...
Culinary Highlights from the Swedish Arctic
Swedish food isn't all meatballs and Princess cake. The Swedish Arctic offers a myriad of delicious surprises from berries that stay fresh in the dead of winter to a unique...
Do's & Don't's for Doing Good
Participating in events and donating to charity can give your restaurant exposure to new audiences and foster good will, but it can also be a drain on resources. So how do you...
On the Rise: 6 Top Restaurant Bread Programs for Carb Lovers
Bread may be the staff of life, but it's hard to get excited about a hunk of partially sliced bread sitting in a basket. Fortunately, that seems to be changing. More and more...
The Lunch Trend That We're Loving
What's old is new again-in this case, the luncheonette. Luncheonettes, or lunch counters, were commonly found in department stores and "five and dime" stores starting in the...
Nevis: Paradise Found
If you're not friends with Richard Branson and have yet to be invited to Necker Island, that's OK. There's actually another small island in the Caribbean that's just as quiet...
The Partners: Evan and Sarah Rich of Rich Table on Five Years
Good partnerships are key to the success of all restaurants and they come in many forms. There is the partnership that arises with investors, the front of the house and the back...
The Best Cheap Eats You Can Find in San Francisco
You don't have to resort to burgers, tacos or pizza if you want to eat well on a budget in San Francisco-quite the opposite, in fact. These seven picks offer out-of-the-ordinary...
Why We Should All Be Eating Pork That's Still Pink in the Middle
You probably grew up eating pork that was cooked well done and thoroughly gray, but-news flash!-that's no longer necessary. RELATED Pan-Seared Pork Chops with Parsnip-Apple...
How Maple Syrup Is Actually Good For You, Maple Products To Try And Maple Recipes
By Amy Sherman There are few win-wins in life: rescuing puppies, adopting babies, eating healthy sustainable food, those are a few that come to mind. We're here to tell you that...
Dine like a Local in Columbus, Ohio: 7 Restaurants to Try on Your Next Trip
Located in Central Ohio and surrounded by orchards, dairies, breweries, and distilleries, Columbus has fully embraced the farm-to-table ethos. You'll find hearty Midwestern...
What Is Banana Milk, and Why Should You Care?
The world has gone bananas: the culinary world, that is. Rich, sweet and naturally creamy, bananas are being used in lots of new and unexpected ways, from banana-based vegan ice...
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,...

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