Title:Contributing WriterEducation:Smith CollegeLocation:Portland, OregonExpertise:Food writing, recipe development, cookbooksDanielle Centoni is a longtime food writer, editor and cookbook author based in Portland, Oregon. Danielle started cooking seriously in high school, often catering small events and even creating elaborate wedding cakes for friends and family. After college, she put her passions for cooking and writing together and became the food editor of the Oakland Tribune. Later, she moved to Portland and became a staff writer and editor at The Oregonian, senior editor at Imbibe magazine, editor of Mix magazine and editor of Eater Portland, where her work earned a James Beard Journalism Award in 2016. She is the author of Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain and co-author of Mother’s Best: Comfort Food That Takes You Home Again, among others, and she has been collecting cookbooks since she was 16 years old.B.A. in English Literature, Smith CollegeEatingWell, 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:Portland, OregonExpertise:Food writing, recipe development, cookbooks
Title:Contributing Writer
Education:Smith College
Location:Portland, Oregon
Expertise:Food writing, recipe development, cookbooks
Danielle Centoni is a longtime food writer, editor and cookbook author based in Portland, Oregon. Danielle started cooking seriously in high school, often catering small events and even creating elaborate wedding cakes for friends and family. After college, she put her passions for cooking and writing together and became the food editor of the Oakland Tribune. Later, she moved to Portland and became a staff writer and editor at The Oregonian, senior editor at Imbibe magazine, editor of Mix magazine and editor of Eater Portland, where her work earned a James Beard Journalism Award in 2016. She is the author of Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain and co-author of Mother’s Best: Comfort Food That Takes You Home Again, among others, and she has been collecting cookbooks since she was 16 years old.
B.A. in English Literature, Smith College
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.
