contributors
Lara Miklasevics began her
food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate.
Terry Brennan is a
photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight for me—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”
Tara Q. Thomas is a lapsed
chef who trained at the Culinary Institute of America in New York. She used to enjoy going out to dinner before she had kids—now, she prefers to interview chefs, gathering intel on how to make home dinners better. Thomas writes for several magazines, most prominently Wine & Spirits, where she is an editor and wine critic covering European wines. She has also contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.
Jason Ross is a chef consultant word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “300 Best Blender Recipes Using Your Vitamix”; “Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls and More”; “Juice It!”; “Big Vegan: Over 350 Recipes, No Meat, No Dairy, All Delicious”; “The New Vegetarian”; and “Gluten-Free Pasta.”
for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.
Agnes Prus began her career
as an art historian but finally listened to her heart and spent several years learning how to bake in a café in Cologne, Germany. When her longing for a white Christmas gets too much, she uses icing sugar, coconut and other snowy treats to conjure the finest winter goods straight out of her oven.
8 real food winter 2020
Molly Stevens is a cooking
instructor, writer and recipe developer. Her cookbooks include “All About Dinner” as well as the James Beard and IACP cookbook award winners “All About Braising” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Stevens’ recipes and articles have appeared regularly in a number of national publications. Find out more about her writing and teaching schedule at mollystevenscooks.com.
PRUS FRAUKE ANTHOLZ
Robin Asbell spreads the
