Recommended by Annelies Z
Amisha has a way with flavors and her baking is sublime. I first got to know her through jam and have been applauding her work locally at the San Francisco Chronicle, but also in moving the conversation and lens forward about what is Indian plant-based food, as well as creating stunning bakes. She is my go-to when it comes to making macarons.
Sam is one of those bakers who is just naturally curious and ever pushing herself to answer what-if questions in the kitchen. I love that her recipes work. She's thought through pitfalls and her photos are winsome too.
Dianne is an arbiter of the conversation of what's happening in food writing right now, never shy of interrogating the status quo or calling attention to the business of food writing. She uplifts other food writers and is the expert on cookbookery you would want in your corner. I always learn something new from her newsletter.
Nik's science background informs his cooking and he has fun in the kitchen, bringing unexpected flavors together and thinking about how to create balanced tastes. My copies of his cookbooks are full of notes in the margins and every summer I make his Blueberry Omani Lime Sherbet. It's perfection. Plus, he has two charming cats and a dog, so you know I'm smitten.
