Allison Kociuruba is a freelance recipe developer and food writer who honed her skills (and her chef’s knife) as the Senior Food Editor at Good Housekeeping magazine after graduating from the Institute of Culinary Education in Manhattan. She also spent time working in the kitchens of top New York City restaurants Café Boulud and Butter. Allison is now living and cooking in the Bay Area where she develops recipes and web content for Whole Foods Market and Driscoll’s Berries. She is also a consultant to the Center for Culinary Development in San Francisco, tracking and reporting on the latest food trends.

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