Our Contributors

Robert Holmes is widely acknowledged as one of the world’s finest travel and food photographers. His photographs have appeared in virtually every major travel magazine. His more than thirty books include the Heirloom Tomato Cookbook, Cooking with the Seasons at Rancho La Puerta, A Passion for Pinot, Sharing the Vineyard Table, and The Walnut Cookbook.

Pamela Sheldon Johns, cooking instructor and author of Sicily: Silver Spoon Kitchen, Cucina Povera, Italian Food Artisans, and 12 other cookbooks on regional Italian cuisine and ingredients.

Georgeanne Brennan, cooking instructor, culinary consultant, and author of The Food and Flavors of Haute Provence, Aperitif, The Vegetarian Table: France, A Pig in Provence, Williams-Sonoma Essentials of French Cooking, and numerous other cookbooks on French and vegetarian cooking.

Susan Trilling, cooking instructor and author of Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico and My Search for the Seventh Mole.

Suneeta Vaswani, cooking instructor and author of Easy Indian Cooking and the Complete Book of Indian Cooking

Joyce Goldstein, chef, culinary consultant, and author of Tapas: Sensational Small Plates from Spain, Savoring Spain and Portugal: Recipes and Reflections on Iberian Cooking, and numerous other cookbooks on Mediterranean cuisine.

Maureen Abood writes, photographs, and cooks for her blog, Rose Water & Orange Blossoms: Modern Musings on Lebanese Cuisine, at maureenabood.com

Farina Wong Kingsley, cooking instructor, culinary consultant, and author of Meals in Minutes: Everyday Asian, Williams-Sonoma Asian cookbook, Williams-Sonoma: Asian Cocktail Party, and Organic Marin: Recipes from Land to Table. http://farinakingsley.com/blog/

Cheryl Forberg, RD, nutritionist and registered dietician and author of 5 Biggest Loser cookbooks, Flavor First: Cut Calories and Boost Flavor, Positively Ageless, and Stop the Clock: Defying Aging and Eat the Foods You Love.

Terrence Brennan, chef-proprietor of Picholine and Artisanal Fromagerie, Bistro and Wine Bar in New York, and author of Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home.

Gerard Craft, chef (Niche, Pastaria, Brasserie), Food & Wine Best New Chef Award, three-time finalist, Best Chef in the Midwest, James Beard Awards.

Michael Anthony, executive chef/partner, Gramercy Tavern began cooking professionally in Tokyo, Japan where he quickly grew to love the Japanese connection to the changing seasons.  Following his time in Japan, Mike moved to France to hone his culinary skills at a number of renowned restaurants.  He joined Gramercy Tavern as the Executive Chef in 2006 and under his leadership the restaurant has earned a number of accolades including a three star New York Times review in 2007 and the James Beard Award for “Outstanding Restaurant” in 2008.  In June, 2011 he was named Chef-Partner of Gramercy Tavern. In 2012, Michael won the James Beard Award for “Best Chef in New York City.” He is also the author of The Gramercy Tavern Cookbook, published by Clarkson Potter in October 2013.