FSR

As the food editor for FSR, Amelia writes the monthly chef profile and “Ingredients” articles.

Highlighted articles:

Filipino Food Finally Getting Its Due

Winter Citrus 

Chef Profile: Amy Brandwein, Centrolina

Vegan Comes in Vogue

Preservation Techniques for Chefs

Poke Leads the Hawaiian Food Craze

Chef David Gilbert of Mirais, Detroit

Indigenous and Native American Cuisine

John and Karen Shields of Smyth + The Loyalist, Chicago

Fort Worth’s Clay Pigeon Builds a Restaurant Family

What Exactly is a Superfood?

Top Pastry Chefs Share their Secrets

Fowl Play: Stephanie Izard’s Duck Duck Goat

Luck of the Llama: Chef Erik Ramirez of Llama Inn

Green Thumbs in the Kitchen: Sourcing Straight from the Garden

Emshika Albertini’s Tribute to Thai Cuisine

Stamp of Approval: Italy’s Protected Designation of Origin

David Swanson of Braise Restaurant and Culinary School, Milwaukee

Erik Ramirez of Llama Inn, Brooklyn

Jennifer Jasinski of Rioja, Denver

Artisanal Ingredients: Honey and Raw Cheese

Fresh From the Pod: Shelling Beans

The Culinary Institute of America’s Worlds of Flavor Bring it All Home

Playing with Fire: Chefs Master Live Fire Cooking

Chef Ryan Swanson of Kai

Passion for Pop-Ups: Chef Ryan Poli

Coffee’s Gone Craft

Tennessee’s Take on Classic French Cuisine

Winter Root Vegetables

The Hunt for Hearty Entrees: From Foraged Food to Wild Game

Artistic Dining: 21c Museum Hotels

Home on the Range: Chef Ben Jones of The Resort at Paws Up, Montana

Salt Goes Gourmet

The Difference a Decade Makes: Chef Sue Zemanick of Gautreau’s, New Orleans 

Amelia’s archived FSR articles