About Judith Fertig

Judith Fertig

Formally trained at La Varenne in Paris and the Cordon Bleu in London, Judith Fertig is a Kansas City-based food writer whose work has appeared in Bon Appétit, Better Homes & Gardens, Cooking Light, and The New York Times. She’s also a culinary instructor, food stylist, and the author of more than two dozen cookbooks. Described by Saveur as a “heartland cookbook icon,” Fertig writes books that reflect her love of bread, baking, barbecue, and the foods of the heartland. @judithfertig

Parchment paper with long lines of yellow homemade sprinkles, plus bowls of green, blue, and pink sprinkles

Homemade Sprinkles

No artificial colors. No icky preservatives. Just a lotta charmingly shaped sprinkles in exactly the shades you desire.

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