About Renee Schettler

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. She is now a senior editor at Yoga Journal.

Different types of fresh produce on a cutting board.

Cutting Board Cuisine

A sweltering summer kitchen doesn’t stop the most fearless eaters. Simply pile your greenmarket finds on the cutting board, chop, drizzle, salt, and eat.

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.

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

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.

Tall glass of tinto de verano, a read wine with Sprite, and ice cubes

Tinto de Verano

The unofficial Spanish summer sipper, tinto de verano is just as much a classic as sangria. But this one the Spanish keep all to themselves. One sip and you’ll understand why.

Best Cookbooks August 2016

Best Cookbooks August 2016

The best beach reads for the long weekend ahead, including something for outdoorsy types, literary types, curious types, curry-loving types, and just all-around food-loving types.

Bowl of yellow lemon curd, whisk, stick of butter, egg shells, halved lemons

Best Food Gifts 2015

In the spirit of banishing fruitcakes everywhere, we’re sharing how to make homemade food gifts that people actually want to receive.

Fireworks

Food Freedom

We have a different sort of recipe for celebrating Independence Day. And it’s all about many of us celebrate freedom through food.