Alison Sickelka graduated Iowa State University in 2007 with a degree in journalism and mass communication. She ventured to New York City and found herself at www.marthastewart.com working as a temporary employee bringing recipes online. She worked her way into a full time position and now works with the Everyday Food editors helping organize their blog. Always a food enthusiast, she's excited to help get the editors' ideas out there and, starting with the first issue of Everyday Food, is cooking one recipe a week from past issues. She hopes you'll cook with her!
After graduating Oberlin College with a degree in English literature, Adina Steiman realized she gravitated to the cookbook section of the bookstore. Merging her love of food and her passion for writing, she moved to Paris to eat pain au chocolat and receive her Cuisine Diplome from Le Cordon Bleu. After an internship at Saveur magazine and a few years as a cookbook editor at Random House, Adina wrote a cookbook herself ("The Good, the Bad, and the Yummy"). Now Everyday Food's senior editor, Adina spends her days editing recipes and brainstorming ideas -- and snacking in the Test Kitchen. Her favorite fast weeknight dinner is Penne with Tuna and Red Onion.
Kellee Miller learned to cook at an early age. As the child of restaurant owners, eating out was more common than eating in, and if she and her siblings wanted to a home-cooked meal, that meant they would need to get it started at home for their mom. (Eating at her parents’ restaurant wasn’t really a hardship, though—she had daily access to freshly pattied burgers, curly fries, and brownies à la mode.) After graduating from Kansas State, she put her journalism degree to work, copyediting at Wine Spectator and Martha Stewart Living. As assistant managing editor at Everyday Food, she puts this food, wine, and editing background to good use, overseeing the magazine’s editorial processes and helping shape recipe style. She is still an avid home cook, and each evening contains a new dinner experiment. One of her best Everyday Food successes was subbing Bolognese sauce for the marinara in Vegetable Lasagna.
Growing up in a Hungarian home, Natalie was influenced as much by her
parents as she was the decadent aroma of Eastern European home cooking. With paprika as one of her first words, she was destined to follow a path that somehow involved food. This road led her to Brown University, where while completing a double major in English and Art History, Natalie became the master of the pantry staple and found that a can of tuna could be as comforting as a good friend. Following the mass exodus of graduates to New York City, Natalie dove into the role of avid restaurant patron while getting her MFA in creative writing at Sarah Lawrence. Now as the copy editor at Everyday Food, Natalie has found the perfect marriage of her love of writing and having other people feed her. She can be found most days in the test kitchen, waiting for the crumbs to fall.
Heather Meldrom was born and raised in San Antonio, Texas and knew from a young age that she loved to cook. After attending college she worked in and managed restaurants in San Antonio and Austin until being accepted to the Culinary Institute of America in Hyde Park, NY. In 2006 she graduated with high honors and a degree in Culinary Arts. After graduation Heather moved to New York City and worked at Tom Colicchio’s Craftsteak. She has been with Martha Stewart Living Omnimedia since 2007.
As a child, Lesley Stockton preferred to be perched on a kitchen chair watching her grandmothers cook than to be outside playing with the other kids. This love of cooking carried over into a pursuit of a culinary degree from the California Culinary Academy, accompanied by a 10-year stint cooking in restaurants in Austin, San Francisco, and New York City. At Martha Stewart Living Omnimedia, she assisted Sarah Carey on Martha Stewart’s Cooking School and served as Associate Food Editor at Living magazine. Now Associate Food Editor of Everyday Food, Lesley transforms the best of what each season has to offer into fresh and delicious meals you can bring to the dinner table fast.
