About Barbara Fairchild

Barbara Fairchild

Barbara Fairchild is a food and travel writer and editor best known for her 10 years as editor-in-chief at Bon Appetit magazine. She was inducted into the Who’s Who in Food and Beverage in May 2010. Fairchild resides in Los Angeles, CA. @fairchild.barbara

A couple slices of plum-blueberry upside-down cake on a white plate with a knife resting on the edge of the plate.

Plum-Blueberry Upside-Down Cake

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This purple-stained cake—er, what’s left of it—calls for just old-fashioned goodness and the season’s most compelling fruits. Got milk?

A New York–style cheesecake in a springform pan on a wire rack with a dirty bowl, spoon, spatula, and paddle attachment lying beside it.

New York–Style Cheesecake

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How do you define a true New York-style cheesecake? A sweetly crunchy graham cracker crust cushioning a rich, creamy, moan-inducing filling with a slightly lemony lilt. In other words, this recipe.

A slice of cheesecake topped with cranberries on a silver cake lifter

Cranberry-Orange Cheesecake

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Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.