Selma Brown Morrow
Contributor
Selma Brown Morrow worked as a food editor at BA for nearly 25 years before taking off to develop and cross-test recipes for the likes of celebrity chefs and numerous other publications, including EatingWell, Vegetarian Times, and Epicurious. Morrow is also the author of several cookbooks, including Williams Sonoma: Potato.
Recipes
Bucatini all’Amatriciana
With vibrant spice, this classic Italian tomato sauce gets richness from cured pork and Pecorino.
Recipes
Ginger-Cilantro Rice
Recipes
Roman-Style Pizza with Roasted Cherry Tomatoes and Cheese
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