Sue Li

Contributor

Former BA food stylist Sue Li is a self-described cat lady living in Brooklyn, New York. Born in Taipei, Sue immigrated to the US, where she was raised in North Texas. When she reached college age, she moved to New York to pursue a degree in statistics before succumbing to the siren song of the food industry. After assisting on the production of Eleven Madison Park: The Cookbook, including recipe development, writing, and food styling, she transitioned to food media with jobs at Real Simple, Bon Appétit, Food and Wine, and The New York Times. Today, Sue works as an independent food stylist represented by Hello Artists. heysueli.com

Recipes

Steamed Vegetables With Miso-Ginger Dressing

This assertive dressing is the perfect complement to tender, delicate steamed vegetables.

Recipes

Classic Caesar Salad

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

Recipes

Scallion Pancakes

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

Where to eat

We Spent 72 Hours Eating as Much as We Could in Taipei

With a Taiwanese-American as his guide, photographer Alex Lau shows us what a long weekend in Asia’s most underrated food city looks (and tastes) like.

Culture

Meet the Equinox Trainer Who Made Us Love the Gym

Nyree Brown is a dancer, bodybuilder, student, and mom, and she kicks our butts on the regular.

Cooking

This Chia Pudding Tastes Like Ice Cream

Now that we have your attention...

Cooking

Zucchini Noodles Don't Have to Taste Like Deprivation

A zoodle recipe for people who hate the word "zoodles."

Recipes

Ultimate Zoodles

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

Cooking