Title:Contributing WriterEducation:Tufts University, Le Cordon Bleu Ecole de Cuisine ParisLocation:Sausalito, CaliforniaExpertise:Recipe development and editing, food writing, travel writing, culinary instruction, grilling & BBQ, Nordic cuisine, Middle Eastern cuisine, Mediterranean cuisineLynda Balslev is an award-winning food, wine and travel writer as well as a recipe developer and editor. Her work has appeared in NPR, Food52, EatingWell, Relish, Parade, Wine4Food, Cheese Professor and Culture Magazine. She authors a nationally syndicated weekly food column and blog calledTasteFoodand works as a culinary instructor and personal chef.Lynda develops, tests and edits recipes for corporate brands, cookbooks and chefs, including more than 1,500 recipes for the BBQ company Weber and various wineries, including Silver Oak Cellars, Stone Edge Farm and Simi. She was the exclusive recipe tester for the Stone Edge Farm Cookbook (IACP Best Cookbook 2014), the Stone Edge Farm Kitchen Larder Cookbook and The Silver Oak Cookbook. She co-authored the cookbook Almonds: Recipes, History, Culture (Silver Medal Winner Independent Publisher Awards) and is the author of The Little Book of Whiskey, The Little Book of Fika and The Little Book of Charcuterie and Cheese.Lynda is the recipient of the Chronicle Books Award (Recipe Writing) from the Symposium for Professional Food Writers and a recipient of the Fellowship Award from the Symposium for Wine Writers at Meadowood, Napa Valley.Tufts UniversityLe Cordon Bleu Ecole de Cuisine ParisEatingWell, 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:Tufts University, Le Cordon Bleu Ecole de Cuisine ParisLocation:Sausalito, CaliforniaExpertise:Recipe development and editing, food writing, travel writing, culinary instruction, grilling & BBQ, Nordic cuisine, Middle Eastern cuisine, Mediterranean cuisine
Title:Contributing Writer
Education:Tufts University, Le Cordon Bleu Ecole de Cuisine Paris
Location:Sausalito, California
Expertise:Recipe development and editing, food writing, travel writing, culinary instruction, grilling & BBQ, Nordic cuisine, Middle Eastern cuisine, Mediterranean cuisine
Lynda Balslev is an award-winning food, wine and travel writer as well as a recipe developer and editor. Her work has appeared in NPR, Food52, EatingWell, Relish, Parade, Wine4Food, Cheese Professor and Culture Magazine. She authors a nationally syndicated weekly food column and blog calledTasteFoodand works as a culinary instructor and personal chef.Lynda develops, tests and edits recipes for corporate brands, cookbooks and chefs, including more than 1,500 recipes for the BBQ company Weber and various wineries, including Silver Oak Cellars, Stone Edge Farm and Simi. She was the exclusive recipe tester for the Stone Edge Farm Cookbook (IACP Best Cookbook 2014), the Stone Edge Farm Kitchen Larder Cookbook and The Silver Oak Cookbook. She co-authored the cookbook Almonds: Recipes, History, Culture (Silver Medal Winner Independent Publisher Awards) and is the author of The Little Book of Whiskey, The Little Book of Fika and The Little Book of Charcuterie and Cheese.Lynda is the recipient of the Chronicle Books Award (Recipe Writing) from the Symposium for Professional Food Writers and a recipient of the Fellowship Award from the Symposium for Wine Writers at Meadowood, Napa Valley.
Lynda Balslev is an award-winning food, wine and travel writer as well as a recipe developer and editor. Her work has appeared in NPR, Food52, EatingWell, Relish, Parade, Wine4Food, Cheese Professor and Culture Magazine. She authors a nationally syndicated weekly food column and blog calledTasteFoodand works as a culinary instructor and personal chef.
Lynda develops, tests and edits recipes for corporate brands, cookbooks and chefs, including more than 1,500 recipes for the BBQ company Weber and various wineries, including Silver Oak Cellars, Stone Edge Farm and Simi. She was the exclusive recipe tester for the Stone Edge Farm Cookbook (IACP Best Cookbook 2014), the Stone Edge Farm Kitchen Larder Cookbook and The Silver Oak Cookbook. She co-authored the cookbook Almonds: Recipes, History, Culture (Silver Medal Winner Independent Publisher Awards) and is the author of The Little Book of Whiskey, The Little Book of Fika and The Little Book of Charcuterie and Cheese.
Lynda is the recipient of the Chronicle Books Award (Recipe Writing) from the Symposium for Professional Food Writers and a recipient of the Fellowship Award from the Symposium for Wine Writers at Meadowood, Napa Valley.
Tufts UniversityLe Cordon Bleu Ecole de Cuisine Paris
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.
