Author Merrill Stubbs - Biography
Merrill Stubbs received a degree in Comparative Literature at Brown University before starting her culinary career studying at Le Cordon Bleu in London. She has been a recipe tester for Cook’s Illustrated, a private chef, a cooking instructor, and worked the line at Flour in Boston’s South End. Stubbs also assisted Amanda Hesser with The Essential New York Times Cookbook: Classic Recipes for a New Century, which won a James Beard Award. She has written for T Magazine, Edible Brooklyn, Body+Soul, and Culinate.com. Her latest venture is food52.com, which she co-founded with Hesser. The website began with the goal of creating the first crowd-sourced cookbook. Readers submitted recipes, the team tested them, and the crème de la crème were compiled and published in The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks and The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours.
Photo courtesy of Sarah Shatz