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Credit: @ Emily_Wilson
As Cooking Planit’s Executive Culinary Director and Resident Chef, Emily develops creative yet practical recipes. She tests every recipe in her own kitchen with the goal of offering reliable and complete meals that anyone can prepare. Early on in life, Emily traveled to various parts of the world - Asia, South Africa, Europe, and Australia, which helped her develop a love for all kinds of foods, textures and spices. She worked at restaurants throughout college and always felt “at home” in the food industry. Although she originally graduated with a degree in accounting from Michigan State University, after a few years as an accountant, Emily decided to follow her love for food and attend culinary school. In the summer of 2003, Emily moved to the New York area to complete a Culinary Internship at The Sea Grill at Rockefeller Center. Shortly after, she went on to work in events with Catering by Restaurant Associates; planning menus for all kinds of budgets and occasions, and eventually leading catering departments at The Metropolitan Museum of Art and The American Museum of Natural History. When the founders of Cooking Planit approached Emily with their website idea, she quickly and enthusiastically agreed to join the team to provide the culinary piece of the puzzle. Since October 2011, she has been working to provide a variety of content that will appeal to home-cooks of all skill levels, tastes and occasions. Emily has always found creative comfort in her kitchen. She loves to host elaborate dinner parties for friends and reinvent holiday dinners with family. She believes that food is love, nourishment and happiness all rolled into one and nothing satisfies her more than inspiring folks to execute memorable meals. Emily’s motto is “anyone can cook…just give it a try!”
The great thing about hosting a football party is that the food doesn't have to be complicated. People like easy-to-eat, snack-able foods while watching the game, and they like to nosh throughout the event. I like to start out the first half serving...
This dish is hearty, delicious and just downright nourishing to the belly and soul. Carve out time to get these short ribs roasting in the oven, and you'll see why they're worth the effort. When ordering the short ribs, talk to your butcher...
Pack all kinds of favorite flavors into one pasta dish, and voila! You have a total crowd pleaser. This dish is perfect for parties because it can be made ahead and it travels easily.
Oh yeah. These are good! Chipotle peppers are sold in a can and are usually found in the international foods aisle. Store the extra peppers and sauce in a tightly sealed glass or plastic container for up to 2 months in the refrigerator. For a milder...