Peggy Fallon

I was born on Thanksgiving, shortly after my mother had prepared a traditional holiday meal for my father and 5 siblings. My fate must have been sealed at that moment, as it seems I've been cooking ever since.

When I'm not writing cookbooks I freelance as a food writer, editor, recipe tester, and recipe developer. I was the recipe developer for NUTS, which was named Best Cookbook of the Year by Food & Wine magazine; and served as a recipe consultant for the award-winning MAYO CLINIC WILLIAMS-SONOMA COOKBOOK. A caterer-in-recovery, I occasionally teach cooking classes, as well.

I am a member of Les Dames d'Escoffier, the International Association of Culinary Professionals, and Baker's Dozen.

At the end of the day, there is still nothing better than enjoying good food with family and friends.