From ex-line cooks to former high-fashion talent bookers, the Bon Appétit staff has come from all walks. Each week, a different staffer will tell us about what they’re cooking, eating, and generally into right now. Today, it’s special projects associate Lilli Sherman. Want even more dispatches from our staff? Follow us on Instagram.
What I do at Bon Appétit: I produce the editorial dinners and events and scheme to get our favorite lifestyle brands involved in the magazine. Sometimes when I am feeling brave, I write a bit and I'm lucky enough to convince Julia Kramer to edit me.
In a previous life, I was: A music event producer/promoter for MeanRed Productions in Brooklyn. I spent a lot of time in dark corners, getting DJs booze and witnessing a lot of things I wish I could forget.
Essential kitchen tool: Wine.
The last thing I cooked at home: My Turkish grandmother’s simple recipe for goulash. It satisfied her Austrian hubby, so it’s gotta be good.
Best restaurant dish I had recently: Night + Market’s nam khao tod from a pop-up at Wildair. Just one more reason to visit L.A.
Favorite tried-and-true Bon Appétit recipe: Last summer I made the Blueberry-Pecan Galette more than I would like to admit. It’s so easy and satisfying and can even be made successfully after four palomas.
Next travel destination: Austin for SXSW’s SouthBites. Pray for us.
I like my eggs: Directly from the coop at my sister’s office, City Growers at the Brooklyn Grange.
3 things I’m into right now:
- I can’t stop listening to Wet’s new album Don’t You.
I know everyone and their mother is a florist these days, but I have been getting super into flowers. I feel like my name gives me a pass, okay? Two of my favorites are Taylor and Yasmine.
This past fall, I took an intensive tarot workshop with an amazing friend and tarot reader, Bakara. It’s not as hippy-dippy as it might seem, folks. Reading for people is like no-BS therapy: It can help people trust their intuition and follow their highest possible path. (I’ve even been known to give a few readings around the office after-hours.)