Phoebe Wu | Portfolio
Table of Contents Page 2 — SuperFast column Page 8 — Plum Wonderful feature Page 15 — Taste Test: Vinaigrettes column Page 17 — 40 Under 40: Hearty Sandwiches feature Page 22 — 40 Under 40: Fast & Easy Entrées feature
SuperFast, September 2012 I was the editor for this quick cooking column, which was our most popular column every month. All the recipes for this column had to be completed, including prep time, within 20 minutes. They also were weeknight friendly and contained no esoteric ingredients. Here, I served as both editor and recipe developer, and this month had a twistâ€”all recipes were $10 or less.
Plum Wonderful, July 2011 Cooking Light produces seasonal features every year, and this summer, the spotlight was on plums. Here, I wrote the copy for the story seen on page 10.
Taste Test, April 2012 Prior to changing our front-of-book section, I was the editor of a column called Taste Test, which featured a different store-bought product every month. This month was vinaigrettes. In addition to editing the column, I conducted blind taste tests with Cooking Light staff members, collected feedback, and aggregated the results. I also wrote the copy.
40 Under 40: Hearty Sandwiches, April 2013 The premise behind the 40 Under 40 feature was 40 meals that could be completed in less than 40 minutes each. This year, I developed two of the recipes for the sandwiches section, the Open-Faced Apricot Chicken Club and the Soy-Marinated Pork Sandwiches. Not only did these sandwiches have to adhere to the 40-minute rule, but they also needed to be uniqueâ€”something truly dinner-worthy.
40 Under 40: Fast & Easy EntrĂŠes, April 2012 The 40 Under 40 franchise was started this year (2012) and was renewed the following year (seen the clip above). In its inaugural year, I developed five weeknight ready, dinnerworthy entrĂŠes that could be completed, start to finish, in 30 or 40 minutes. In this section, I developed the: - Spicy Basil Chicken - Pan-Grilled Flank Steak with Soy-Mustard Sauce - Crab Cakes with Spicy Remoulade - Romaine, Asparagus, and Watercress Salad with Shrimp - Pecan-Crusted Trout