Title:Contributing WriterEducation:B.A. in English, Bryn Mawr College, Culinary degree from the International Culinary CenterLocation:Hockessin, DelawareExpertise:Recipe development, writing and editing, cookbooksKathy Brennan is a James Beard Award–winning food journalist and cookbook author. Kathy has co-authored two cookbooks,The Dinner PlanandKeepers, which won an International Association of Culinary Professionals Award; she has also won an IACP Award for her journalism. Kathy has edited the IACP Award–winning cookbooksAmerican SfoglinoandMango and Peppercornsas well as Michael Anthony’s booksThe Gramercy Tavern CookbookandV Is for Vegetables. Kathy has served in editorial roles atSaveur,GourmetandFood Arts, and has worked as a staff writer and food critic for newspapers in Tokyo and Hong Kong. She graduated first in her class from The French Culinary Institute (now The International Culinary Center) and worked in restaurants including Matthew’s and Daniel in New York City and Nicholini’s in Hong Kong. Kathy is currently culinary editor forThe Rachael Ray Show.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:B.A. in English, Bryn Mawr College, Culinary degree from the International Culinary CenterLocation:Hockessin, DelawareExpertise:Recipe development, writing and editing, cookbooks
Title:Contributing Writer
Education:B.A. in English, Bryn Mawr College, Culinary degree from the International Culinary Center
Location:Hockessin, Delaware
Expertise:Recipe development, writing and editing, cookbooks
Kathy Brennan is a James Beard Award–winning food journalist and cookbook author. Kathy has co-authored two cookbooks,The Dinner PlanandKeepers, which won an International Association of Culinary Professionals Award; she has also won an IACP Award for her journalism. Kathy has edited the IACP Award–winning cookbooksAmerican SfoglinoandMango and Peppercornsas well as Michael Anthony’s booksThe Gramercy Tavern CookbookandV Is for Vegetables. Kathy has served in editorial roles atSaveur,GourmetandFood Arts, and has worked as a staff writer and food critic for newspapers in Tokyo and Hong Kong. She graduated first in her class from The French Culinary Institute (now The International Culinary Center) and worked in restaurants including Matthew’s and Daniel in New York City and Nicholini’s in Hong Kong. Kathy is currently culinary editor forThe Rachael Ray Show.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
