Laurie Goldrich Wolf has been cooking professionally, writing about food and developing recipes for most of her adult life.
Laurie attended the Culinary Institute of America and worked as a chef in New York for several years. As food editor of Mademoiselle and Child Magazine, Laurie planned and executed the food and lifestyle stories with focus on creative and tasty recipes for all ages, from a 1st birthday party to a 90th birthday dinner for grandparent’s day.
In 2008 Laurie and her family moved to Portland, Oregon and Laurie jumped head first into this awesome community, blogging for Serious Eats and working on her own book, The Portland, Oregon Chef’s Table. At work on another book along the same food lines, Laurie is writing for OPB with a focus on recipes and products, people and places that reflect Portland’s phenomenal food culture. A tough job, but someone has to do it!
Vietnamese salad rolls are extremely satisfying and wonderfully healthy. They work well as a lunch to take to work or school, as well as a delicious party appetizer.
Finding fresh ricotta in stores can be a challenge, but the cheese is surprisingly easy to make at home. See how, and try a few recipes that make good use of it.
With so many people avoiding gluten, and others trying to stay away from carbs, try these lettuce wraps which are easy, satisfying and you can prepare them in no time.
Food lover, chef and cookbook writer Laurie Wolf attended Dishcrawl, featuring an evening in which she visited four Portland restaurants within walking distance of each other.
Mirna Attar, chef and owner of the Lebanese restaurant Ya Hala, recently taught a cooking class featuring some of her favorite recipes. Find out how to make lamb kebobs, hummus, spinach pies and more at home.