about

I'm a food writer, cook, recipe developer, cooking instructor and restaurant critic who's been published in
Food & Wine, Gourmet, Martha Stewart Living, Cooking Light, Health, Self, Every Day with Rachael Ray, Sunset, The San Jose Mercury News and Hadassah. I also contribute to websites including Epicurious and Slashfood.

I develop recipes with Food Network host Ellie Krieger. Some of the fruits of our collaboration can be seen in
her best-selling cookbooks, So Easy: Luscious, Healthy Recipes for Every Meal of the Day, The Foods You Crave: Luscious Recipes for a Healthy Life, and her upcoming book, out in November 2011.

For the past 2 1/2 years, I've been a contributing editor and the lead restaurant critic for Manhattan Magazine, the latest city edition from Modern Luxury publications. For every issue I eat at one of the City's most sought-after hotspots and share my views on the scene, crowd, and—most importantly—the food.

I also develop recipes on behalf of corporate clients (please contact me to request more information).

I am a culinary arts instructor at the JCC of Manhattan. I teach private cooking classes; work as a food styling assistant (three books I worked on—The Food Network South Beach Wine & Food Festival Cookbook, Pretty Delicious by Candice Kumai, and Ellie Krieger's latest book—will all be published in 2011!); I also perform food and cocktail demonstrations.

My first book, Just Heat it and Eat It! Convenience Foods of the 40s–60s came out in 2006.

I'm a graduate of the Institute for Culinary Education and, more importantly, of my late mother Stephanie Sussman's kitchen, where she imparted a passion for cooking and entertaining that has helped inform both my career path and many appetites. Having grown up in a traditional Jewish home and lived in Israel for several years, I'm well-versed in kosher dietary laws. Some of my work reflects my background, but I'm not limited to that arena.

When I'm not writing, cooking or traveling, I entertain, collect cookbooks, run, play basketball, swim, and generally try to keep my heart rate up—anything to help offset the affects of a very persistent eating habit.