What culinary skills have proven handy in your editorial role?
I’ve waited tables. I’ve worked crazy-long shifts in a hot bakery in August. And I know what it’s like to get a manuscript back that’s been poked and prodded by a copy editor. As someone who got the best kind of cooking PhD from my time at Cook’s Illustrated, I bring empathy to my work, and I ask my authors lots of questions.
What makes a memorable recipe?
There are two parts to a recipe. There’s the super methodical step-by-step—like, how do I get from this bag of produce to the gorgeous gratin in the photo? But there’s also the storytelling, whether it’s a memory of eating something growing up or the cultural significance of the recipe.
What flavors and trends are you noticing most right now?
Foods from all over Asia feel exciting to home cooks, and so do cuisines of Africa. We have a two-book deal with Maria Koutsogiannis, who’s a Greek food influencer, and a book about the west coast of Mexico, Pacifico, from Paola Briseño-González. Protein is big too, with people looking to build muscle, so we’re putting out Eat to Hustle by Robin Arzón, one of the leads at Peloton.
What’s your vision for Voracious?
I love books that change the conversation and make you excited to get into the kitchen. I also go back to what chef José Andrés said about “building longer tables, not higher walls”—making the big world feel smaller and realizing there aren’t so many differences between us. There are way more similarities, especially when it comes to meatballs and doughnuts.
