Amelia Levin, Author at Amelia Levin

About Amelia Levin

Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers as well as online.

Budget-Friendly Clam (& Tinned Fish) Spaghetti

This is one of my go-to weeknight (and Meatless Monday) dinners. The original recipe (minus the additional tinned fish, cream and tomatoes) comes from my mom who is a retired recipe developer. We would eat this at least once a month and always […]

Budget-Friendly Clam (& Tinned Fish) SpaghettiAmelia Levin2023-08-28T22:59:42-05:00

Walking the Walk: A Model for Sourcing Locally

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Check out Amelia’s article on Georgia Organic’s Farmer Champion program involving local chefs and bartenders for the StarChefs Atlanta 2023 edition.

Walking the Walk: A Model for Sourcing LocallyAmelia Levin2025-04-17T12:45:36-05:00

National Culinary Review (March/April 2023)

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Amelia oversaw the development of the March/April issue of American Culinary Federation’s bi-monthly magazine, National Culinary Review as editor-in-chief. Read the issue. For all NCR issues Amelia has edited (dating back to March/April 2020), click here.

National Culinary Review (March/April 2023)Amelia Levin2025-03-30T13:46:43-05:00

National Culinary Review (Jan/Feb 2023)

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Amelia oversaw the development of the Jan/Feb 2023 issue of the American Culinary Federation’s bi-monthly magazine, National Culinary Review, as editor-in-chief. Read the issue. For all NCR issues Amelia has edited (dating back to March/April 2020), click here.

National Culinary Review (Jan/Feb 2023)Amelia Levin2025-03-30T13:40:53-05:00

Fermentation & Upcycling: Building a Community of Makers

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Amelia interviewed four artisan food makers focused on fermentation and upcycling in San Francisco’s Bayview neighborhood for this article featured in StarChefs’ San Francisco/Oakland issue, published in 2022. Read more..

Fermentation & Upcycling: Building a Community of MakersAmelia Levin2025-03-30T13:41:25-05:00

Chickpeas for change: Little Sesame invests in regenerative farming for the sake of the earth and all things hummus

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For StarChefs’ D.C. issue, Amelia interviewed 4th generation regenerative farmer Casey Bailey about his amazing chickpeas and how he works with Nick Wiseman and Ronen Tenne, owners of the hummus-centered Little Sesame in Washington, D.C. Read more.

Chickpeas for change: Little Sesame invests in regenerative farming for the sake of the earth and all things hummusAmelia Levin2025-03-30T13:42:57-05:00

An Interview with Chef Tiffany Derry

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For an article in StarChef’s Dallas issue, Amelia catches up with Tiffany Derry, Top Chef fan favorite and owner of Roots Southern Table, to learn about how she makes her famous gumbo. Read more.

An Interview with Chef Tiffany DerryAmelia Levin2025-03-30T13:43:19-05:00

Interchangeable Parts: Chefs and pastry chefs across Chicago expand their definition of “cross-utilization” in their kitchens

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Challenged by ongoing labor shortages after a global pandemic and lockdowns, chefs and restaurateurs are tasked with doing more with less. This led to slimmed-down menus and an expanded definition of “cross-utilization.” The use of culinary interchangeable parts takes things one step further, focusing on […]

Interchangeable Parts: Chefs and pastry chefs across Chicago expand their definition of “cross-utilization” in their kitchensAmelia Levin2025-03-30T13:43:43-05:00