Title:Contributing WriterLocation:Queens, New York, and Istanbul, TurkeyExpertise:Global cuisine, Russian cuisine, cookbooksAnya von Bremzen is a three-time James Beard Award–winning food writer originally from Moscow. Anya’s books includePlease to the Table,National Dishand the memoirMastering the Art of Soviet Cooking. She has been a contributing editor atFood & WineandTravel + Leisure, and her work has appeared inSaveur, theNew Yorker,Afarand theBest Food WritingandBest American Travel Writinganthologies. Anya is a former concert pianist and is fluent in four languages. She divides her time between New York and Istanbul.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 WriterLocation:Queens, New York, and Istanbul, TurkeyExpertise:Global cuisine, Russian cuisine, cookbooks
Title:Contributing Writer
Location:Queens, New York, and Istanbul, Turkey
Expertise:Global cuisine, Russian cuisine, cookbooks
Anya von Bremzen is a three-time James Beard Award–winning food writer originally from Moscow. Anya’s books includePlease to the Table,National Dishand the memoirMastering the Art of Soviet Cooking. She has been a contributing editor atFood & WineandTravel + Leisure, and her work has appeared inSaveur, theNew Yorker,Afarand theBest Food WritingandBest American Travel Writinganthologies. Anya is a former concert pianist and is fluent in four languages. She divides her time between New York and Istanbul.
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.
