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
Pasta with Tomatoes and Mozzarella
This dish is equally as good at room temperature (read: picnics).
Turkey-Spinach Sliders
To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.
Buttery Pie Crust
You can use this easy dough for just about any dessert that requires a buttery crust.
Crispy Fish Sticks
Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.
Blueberry Hand Pies
These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough.
Snap Pea and Cabbage Slaw
Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.
Green Bean Tempura
Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.
Asparagus and Shiitake Sauté
Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner
