Amanda Hesser

<p>Amanda Hesser has been named one of the fifty most influential women in food by <em>Gourmet</em>. She has written the award-winning books <em>Cooking for Mr. Latte</em> and <em>The Cook and the Gardener</em>, and edited the essay collection <em>Eat, Memory</em>. Her book <em>The Essential New York Times Cookbook</em> was a <em>New York Times</em> bestseller and the winner of a James Beard Award. </p><p>Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the <em>New York Times</em>, <em>Edible Brooklyn</em>, and <em>Body+Soul</em>, and she was the food editor for <em>Herb Quarterly</em> magazine. </p><p>Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards. </p>