Stories by Deborah Reid : Contently

PROJECTS

56 projects for 27 clients

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`The Globe And Mail`

Chefs on Canada’s Top 100 Restaurant list are challenging its structure and relevance in response to Black Lives Matter

June 25, 2020

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`Fine Cooking`

Grilled Sea Bass and Potatoes with Pimiento-Chive Dressing

June/July 2020

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`Heated by Medium and Mark Bittman`

Bigger Is Not Always Better When It Comes to Apples

Size has little bearing on interesting flavor — so why are they the global standard?

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`The Globe And Mail`

Friendsgiving offers a modern take on a traditional holiday

A short interview with Emily Stephenson about her charming new book, The Friendsgiving Handbook.

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`Fine Cooking`

Maple and Cracked-Pepper Chicken Wings with Mustard Dip

October/November 2019

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`artofeating.com`

The Art of Eating

Issue 104. August 2019.

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`The Washington Post`

How acclaimed Chicago chef Iliana Regan found her bliss in the woods

August 14, 2019 print edition

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`Fine Cooking`

Sautéed Zucchini and Black Olives with Honey Vinaigrette

August/September 2019

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`Fine Cooking`

Sliced Rib-Eye and Mushroom Salad with Basil Dressing

June/July 2019

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`Eater`

Selling Cookbooks in the Age of Amazon

How independent cookbook stores compete with the online giant.

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`civileats.com`

Can Heritage Pork Scale Up?

Do you think Berkshire pork is heritage? Odds are it's not. What happens when the language of preservation and marketing collide.

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`Fine Cooking`

Baby Carrots with Meyer Lemon, Honey, Basil, and Mint

February/March 2019 issue

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`Fine Cooking`

Pork with Roasted Bok Choy and Butternut Squash

February/March 2019 issue

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`tastecooking.com`

Joe Beef Is Cooking for the End of the World

Like the first Joe Beef cookbook, Joe Beef: Surviving the Apocalypse defies easy categorization. But one thing is certain: It’s very much a reflection of our times.

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`The Globe And Mail`

Why aren’t we eating more goat meat?

Farmers, chefs, and food writers make a case for eating more goat meat

`Deborah Reid`

`Writer・Chef`

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PROJECTS

`The Globe And Mail`

Chefs on Canada’s Top 100 Restaurant list are challenging its structure and relevance in response to Black Lives Matter

`Fine Cooking`

Grilled Sea Bass and Potatoes with Pimiento-Chive Dressing

`Heated by Medium and Mark Bittman`

Bigger Is Not Always Better When It Comes to Apples

`The Globe And Mail`

Friendsgiving offers a modern take on a traditional holiday

`Fine Cooking`

Maple and Cracked-Pepper Chicken Wings with Mustard Dip

`artofeating.com`

The Art of Eating

`The Washington Post`

How acclaimed Chicago chef Iliana Regan found her bliss in the woods

`Fine Cooking`

Sautéed Zucchini and Black Olives with Honey Vinaigrette

`Fine Cooking`

Sliced Rib-Eye and Mushroom Salad with Basil Dressing

`Eater`

Selling Cookbooks in the Age of Amazon

`civileats.com`

Can Heritage Pork Scale Up?

`Fine Cooking`

Baby Carrots with Meyer Lemon, Honey, Basil, and Mint

`Fine Cooking`

Pork with Roasted Bok Choy and Butternut Squash

`tastecooking.com`

Joe Beef Is Cooking for the End of the World

`The Globe And Mail`

Why aren’t we eating more goat meat?