Title:Contributing WriterEducation:Smith CollegeLocation:Los Angeles and MinneapolisExpertise:Healthy recipes, salads, cooking with potatoesAfter 20 years as a food editor atBon Appétit, Selma Morrow has become a recipe developer and tester with experience writing cookbooks, contributing to publications and brands, and developing recipes for restaurants and grocery store products. Her expertise as a recipe developer has led her to develop custardy caramel flan forEpicurious, chickpea tortilla soup forVegetarian Times,and lamb-ricotta tarts forEvery Day with Rachael Ray. She also wrote the volumePotatofor Williams Sonoma and continues to contribute recipes to outlets likeEatingWell,Food52,andThe Cook’s Cook.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:Smith CollegeLocation:Los Angeles and MinneapolisExpertise:Healthy recipes, salads, cooking with potatoes
Title:Contributing Writer
Education:Smith College
Location:Los Angeles and Minneapolis
Expertise:Healthy recipes, salads, cooking with potatoes
After 20 years as a food editor atBon Appétit, Selma Morrow has become a recipe developer and tester with experience writing cookbooks, contributing to publications and brands, and developing recipes for restaurants and grocery store products. Her expertise as a recipe developer has led her to develop custardy caramel flan forEpicurious, chickpea tortilla soup forVegetarian Times,and lamb-ricotta tarts forEvery Day with Rachael Ray. She also wrote the volumePotatofor Williams Sonoma and continues to contribute recipes to outlets likeEatingWell,Food52,andThe Cook’s Cook.
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.
