Lizzy Briskin

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Location
New York, NY
School
Amherst College, Cambridge School of Culinary Arts
Expertise
Food & Cooking, Health & Wellness, Recipe Development
  • Lizzy was awarded a Fulbright fellowship to teach English in Malaysia, where she learned how to use local ingredients and make favorite dishes like flaky roti canai and nasi lemak.
  • She is a judge for the 2023 International Association of Culinary Professionals (IACP) cookbook awards.
  • She has ghostwritten three cookbooks, including one designed to help kids fall in love with cooking.

Experience

Lizzy is a professionally trained chef, food writer, and recipe developer. Previously, she was the print food editor at Real Simple magazine, where she developed multipage food features of seasonal recipes and a monthly Better for You column featuring a healthier twist on a familiar dish. Her writing and recipes have appeared in national media outlets including Runner's World, Insider, Simply Recipes, and the Chicago Tribune. She also develops recipes and content for major food brands, including Annie Chun's and Vitacost. She runs the freelance content creation business Earthen Food Co.

Education

Lizzy has a professional chef's certificate from the Cambridge School of Culinary Arts in Cambridge, Massachusetts. She also received her BA in English from Amherst College.

Daily Meal Editorial Policies

Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.

Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.

Stories By Lizzy Briskin

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