Annie is the kind of person who always reads and rereads food scenes in books, though she didn’t really learn to cook until her mid-twenties. Her “younger, far more kitchen-fluent” sister gave her her first cookbook, the iconic Lynne Rosetto Kasper’s, How to Eat Dinner, to help get her started on her adventures in cookery. From there, she just kept stepping a little further into the kitchen, discovering food writing (Ruth Reichl and Laurie Colwin forever) and picking up recipes she loved along the way. She calls herself “a highly untrained home cook—with very little counter space,” but she loves the creativity and comfort she finds when she spends time in the kitchen, which is what brought her to recipe testing for Leite’s Culinaria. Her favorite recipe so far? “This carrot cake. Sooo good. And don’t miss this blueberry-lemon layer cake, either. Take it from a true dessert person,” she says.
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