Liz Pearson recently returned to her native Austin, Texas, after a long stint in New York City, where she was the kitchen director for Saveur.A contributor to the Los Angeles Times, “Every Day With Rachael Ray” and Saveur, she also works with Fine Cooking, OThe Oprah Magazine and Southern Living.Liz 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’sbest collard greens and sweet potato pie, and“Resturant Guys Radio Show” to discuss the trials of taking an octopus on the subway.
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Liz Pearson recently returned to her native Austin, Texas, after a long stint in New York City, where she was the kitchen director for Saveur.
Big Time for Texas Wines
An Eye for Food
A Spirited Education
Kindness of Strange Pears
Cooks for All Seasons
Mile High Sushi
Cheese Artist Goes South