Title:Contributing WriterEducation:B.A. in Geography, University of California, BerkeleyLocation:Brooklyn, New YorkExpertise:Recipe development, writing and editing, easy mealsAli Slagle is a recipe developer specializing in low-effort, high-reward recipes. She was nominated for a James Beard Award for her cookbookI Dream of Dinner (So You Don’t Have To), and she edited the International Association of Culinary Professionals Award–winningGenius Recipes. Ali is a frequent contributor toTheNew York TimesandTheWashington Post, and her recipes have also appeared inEatingWell,MyRecipes,Bon Appétit,The Kitchn,Epicurious,Saveur,GQ, theLos Angeles Timesand theChicago Tribune. Ali has also worked as an editor atFood52and Ten Speed Press, and she publishes a newsletter called40 Ingredients Foreverwith recipes that all use her go-to 40 ingredients. As a student at UC Berkeley, Ali was a teaching assistant for Michael Pollan’s course on food and storytelling.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 Geography, University of California, BerkeleyLocation:Brooklyn, New YorkExpertise:Recipe development, writing and editing, easy meals
Title:Contributing Writer
Education:B.A. in Geography, University of California, Berkeley
Location:Brooklyn, New York
Expertise:Recipe development, writing and editing, easy meals
Ali Slagle is a recipe developer specializing in low-effort, high-reward recipes. She was nominated for a James Beard Award for her cookbookI Dream of Dinner (So You Don’t Have To), and she edited the International Association of Culinary Professionals Award–winningGenius Recipes. Ali is a frequent contributor toTheNew York TimesandTheWashington Post, and her recipes have also appeared inEatingWell,MyRecipes,Bon Appétit,The Kitchn,Epicurious,Saveur,GQ, theLos Angeles Timesand theChicago Tribune. Ali has also worked as an editor atFood52and Ten Speed Press, and she publishes a newsletter called40 Ingredients Foreverwith recipes that all use her go-to 40 ingredients. As a student at UC Berkeley, Ali was a teaching assistant for Michael Pollan’s course on food and storytelling.
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.
