My name is Ruthy and I live in New York City, where I work in freelance recipe testing, development and editing. I also do freelance food writing and cooking class instruction. Interested in working with me? You can reach me here: email@example.com
I’m currently a staff recipe tester for food52. I’ve done developing work with a number of companies, including but not limited to Fleischmann’s Yeast, Karo Syrup, Kallari Organic Chocolate, the Consorzio del Prosciutto di Parma, and California Olives.
I also do work with Cabot Cheese as a recipe editor, and have recently completed work with Penguin/Random House and DK Publishing on a number of cookbook projects, as both a recipe tester and editor.
If you’d like to see samples of my freelance food writing and recipe development, my work has been featured in:
I’m always interested in working with companies, publishers or brands, and am open to all relationships involving areas of my expertise.
Please understand that my acceptance of product or materials do not always warrant a professional relationship nor a brand highlight, either on my blog or in my worklife. I reserve the right to make the final decision regarding all content presented within this site.