Title:Contributing WriterEducation:University of Wisconsin-Milwaukee, University of Wisconsin-MilwaukeeLocation:Vista, CaliforniaExpertise:Moroccan cuisineKitty Morse was born in Morocco to a French mother and a British father, learned to cook from an Algerian great-aunt and went to college in Milwaukee. Her culinary career began with a catering job, and she moved on to teach Moroccan cuisine in cooking schools and department stores before gaining wider recognition as an author. Kitty’s many cookbooks include Cooking at the Kasbah, The California Farm Cookbook, Mint Tea and Minarets, Edible Flowers and A Biblical Feast. She has been writing the monthly newsletter The Kasbah Chronicles for over a decade and has contributed to EatingWell, Coastal Living, Fine Cooking, Bon Appétit, The New York Times, The Washington Post, the Los Angeles Times and more. Kitty hosted the television series Fresh from the Farm and appeared regularly on the agricultural series California Heartland. She has given seminars on North African cuisine at the Smithsonian Museum and has been a featured presenter at many conventions and events, including the International Association of Culinary Professionals annual conference. Kitty is currently a staff writer for Wine Dine and Travel.B.A. in Spanish, University of Wisconsin-Milwaukee, M.A. in French, University of Wisconsin-MilwaukeeEatingWell, 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:University of Wisconsin-Milwaukee, University of Wisconsin-MilwaukeeLocation:Vista, CaliforniaExpertise:Moroccan cuisine
Title:Contributing Writer
Education:University of Wisconsin-Milwaukee, University of Wisconsin-Milwaukee
Location:Vista, California
Expertise:Moroccan cuisine
Kitty Morse was born in Morocco to a French mother and a British father, learned to cook from an Algerian great-aunt and went to college in Milwaukee. Her culinary career began with a catering job, and she moved on to teach Moroccan cuisine in cooking schools and department stores before gaining wider recognition as an author. Kitty’s many cookbooks include Cooking at the Kasbah, The California Farm Cookbook, Mint Tea and Minarets, Edible Flowers and A Biblical Feast. She has been writing the monthly newsletter The Kasbah Chronicles for over a decade and has contributed to EatingWell, Coastal Living, Fine Cooking, Bon Appétit, The New York Times, The Washington Post, the Los Angeles Times and more. Kitty hosted the television series Fresh from the Farm and appeared regularly on the agricultural series California Heartland. She has given seminars on North African cuisine at the Smithsonian Museum and has been a featured presenter at many conventions and events, including the International Association of Culinary Professionals annual conference. Kitty is currently a staff writer for Wine Dine and Travel.
B.A. in Spanish, University of Wisconsin-Milwaukee, M.A. in French, University of Wisconsin-Milwaukee
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.
