About Carolynn Carreño

Carolynn Carreno

Carolynn Carreño is a James Beard award-winning food writer whose work has appeared in Bon Appétit, Food & Wine, Gourmet, Saveur, and the Los Angeles Times. She has co-authored more than a dozen cookbooks, including Nancy Silverton’s Mozza at Home. Carreno lives in San Diego, CA, and New York City. @carolina__carreno

Four portions of roasted beet and quinoa salad served in a radicchio leaves on a white marble board.

Roasted Beet and Quinoa Salad

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The epitome of what healthful food ought to be, this salad not only looks stunning but, more importantly, is just as stunning to the palate.

  • Quick Glance
  • 30 M
  • 2 H
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A white plate topped with an iceberg wedge with blue cheese dressing.

Iceberg Wedges with Blue Cheese Dressing

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The best version we’ve experienced of this classic steakhouse salad with a creamy blue cheese dressing that’s basically an excuse to eat your vegetables.

  • Quick Glance
  • 10 M
  • 10 M
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Two white bowls filled with porridge; one topped with blueberries and the other with figs and almonds

Brown Rice and Quinoa Porridge

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This may sound rather frighteningly hippie. We understand. Rest assured, it’s actually a lovely oatmeal alternative that works magnificently with your most tried-and-true hot cereal stir-ins and sprinkle-ons.

  • 30 M
  • 1 H, 30 M
  • 2