About Sheela Prakash

sheela-prakash

Sheela Prakash is a food and wine writer and recipe developer, as well as a Registered Dietitian. A longtime editor at Kitchn, the largest independently owned food media site on the web with more than 17 million unique readers per month, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA.

A self-taught cook, Sheela fell in love with the flavors and style of the Mediterranean after living and studying in Florence, and later completing a summer farm internship at Tenuta di Spannocchia, just outside of Siena, Tuscany. She is a graduate of New York University’s Department of Nutrition and Food Studies and obtained a master’s degree in Food Culture & Communications at the Slow Food-founded Università degli Studi di Scienze Gastronomiche (University of Gastronomic Sciences) in Northern Italy. In addition, Sheela holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET). @sheela.m.prakash

Four roast chicken thighs with lemon in a cast-iron skillet set on a wooden board with a meat fork resting beside it.

Roast Chicken Thighs with Lemon

Shatteringly crisp skin. Tender, juicy meat. And pan juices you’re gonna wanna sop up or soak up rather than let a drop go to waste.

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A glass jar half-filled with basic vinaigrette with measuring spoons, a shallot, and two garlic cloves on the side.

Basic Vinaigrette

Because, actually, yes, it is sometimes essential to have precise measurements to create even the simplest recipes. Here’s proof.

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