About Renee Schettler

For eleven years, Renee Schettler was the editor in chief of Leite’s Culinaria. Prior to that, she spent 15 years as an editor and writer at national newspapers and magazines, including The Washington Post food section, Real Simple, and Martha Stewart Living. Her work has garnered recognition from NPR, the Association of Food Journalists, and The Best American Recipes cookbook series, and she has served as a judge for the James Beard Awards. Follow on Google+.

A small white bowl filled with chicken-pea shoot salad.

Chicken-Pea Shoot Salad

An ardent pea shoot aficionado divulges her favorite bling come spring–a simple, sprightly salad that flaunts the sweeter side of these cute, curly shoots.

A jar of bacon jam with a spoon in it on a wooden board with a lid and breadsticks in the background.

Bacon Jam

Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.

Renee and her brother captured in a childhood photo as discussed in 'Comfort Me With Doughnuts'.

Comfort Me With Doughnuts

Renee Schettler explains her mom’s hunkering-down survival strategy from back in the day and how it actually had less to do with cooking and a lot more with something far simpler.

Matzohpaloozah! 100 Uses for Matzoh written across a matzoh cracker.

Matzohpaloozah

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won’t seem quite long enough.

Two classic martinis, each garnished with two green olives.

Classic Martini

The classic martini–you know, the one sipped throughout decades past–dispenses with questions of shaken or stirred, dirty or dry. It just is what it is.

In Memoriam: Jonathan Gold

Jonathan Gold, the only Pulitzer Prize-winning food writer, recently passed away. Renee Schettler Rossi, who edited several of his articles, remembers what made him great.