Christina Chaey Knows the Trick for Perfect Rhubarb
Illustration: Maanvi Kapur
After leaving Bon Appétit in 2022, former senior food editor Christina Chaey started her newsletter, Gentle Foods. “It’s really a place where I do a lot of writing about food and all of these other things that feel like they intersect with food,” she says. “Mental health, anti-diet culture, anti-perfectionism.” Now, she’s in the process of turning it into a cookbook, and ahead of that, she’s been helping out as an assistant stylist on shoots for other books....
Заголовки