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Liz Pearson returned to her native Texas after a long stint in New York City, where she was the kitchen director for Saveur magazine. A contributor to the Los Angeles Times, “Every Day With Rachael Ray”, Fine Cooking and O, the Oprah Magazine, she also consults regularly with the global headquarters of Whole Foods Market as a writer, recipe developer and food stylist. A graduate of the Culinary Institute of America in Hyde Park and Bard College, Liz has appeared on BBC’s “The World” to chat about candy bars in Indonesia, “Good Day Chicago” to pick the South Side’s best collard greens and sweet potato pie, and “Restaurant Guys Radio Show” to discuss the trials of taking an octopus on the subway.

Buttermilk Blueberry Layer Cake. Credit: Liz Pearson

The one and only thing Victoria Beckham and I have in common is that the first weeks of fall launch a thrilling event for

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Two recently released cookbooks, each with a cult following, reawaken home cooking. At first glance, they have little in common. "The Family Meal," by

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Ask anyone north of the Texas-Oklahoma border about cowboy cooking and you'll get an earful about Dutch-oven biscuits, cast-iron seared ribeyes and soupy, slow-cooked

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In what could easily double as a mad scientist's laboratory, tall shelves are lined with glass jars, test tubes and silver bags filled with

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  The Culinary Institute of America (CIA) is considered one of the world's most lauded and revered cooking schools. (Full disclosure: I'm a graduate.) Michael

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A cafe con leche and a xuixo (pronounced choo-choo), a sugar-crusted, cream-filled pastry, make a fine breakfast. Enjoying the heavenly combo at one of

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As a kid in Texas, gnawing on a hunk of watermelon rind might as well have been my summer job. I marked long days

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If you travel to eat, there's more to Seattle than flying fish. Wander away from the Pike Place Market and Tom Douglas restaurants and

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