Phoebe Fry
Contributor
Phoebe Fry is a Brooklyn-based food writer, cook, and illustrator. She’s worked in kitchens in Ireland, Italy, and NYC, and she currently writes The Dish on Substack. Her work has appeared in Real Simple, Wine Enthusiast, and more. You’ll most often find her haunting the cookbook section of her local library.
Recipes
29 Easter Brunch Recipes for a Sunny Spring Feast
Like rhubarb ricotta toasts and ham-and-cheese-croissant bake.
Cooking
31 Celebratory Recipes for Lunar New Year
Like prosperity salad, black sesame mochi cake, and dumplings galore.
Cooking
What Is the White Casing on Salami? Is It Mold?
It looks like mold because it is mold—the good kind.