Amanda Faison
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award-winning journalist • food writer • cookbook editor • 25 years covering food and lifestyle here, there & everywhere • outdoor enthusiast
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Articles by Amanda Faison
Don’t Let the Postcard Lottery Fool You—Erin French Is a Home Cook at Heart
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without.
Don’t Let the Postcard Lottery Fool You—Erin French Is a Home Cook at Heart
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the "home of the home cook." Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they've faced, the inspirations that drive them, and the tried-and-true recipes they can't live without.
Don’t Let the Postcard Lottery Fool You—Erin French Is a Home Cook at Heart
Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without.
Don’t Let the Postcard Lottery Fool You—Erin French Is a Home Cook at Heart
Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the "home of the home cook." Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they've faced, the inspirations that drive them, and the tried-and-true recipes they can't live without.
Carla Hall Doesn’t Just Give You Recipes—She Teaches You How to Think Like a Baker Original
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without. A call with Carla Hall is just what you would expect.
Kitchen Culture Q&A: Reinaldo Cerceda
It’s no secret that a restaurant is the sum of its parts and that often, those in the ranks don’t receive enough recognition. In our Kitchen Culture Q&A series, we’re on a mission to find the industry’s true unsung heroes—help us by nominating one of yours at askus@diningout.com. Reinaldo Cerceda was born in Zacatecas, a state in north-central Mexico, and when he immigrated to the U.S. in 2017, he arrived without work.
What’s up With Touchless Ordering After COVID?
Close up on woman's hands using her phone to scan a QR code at a restaurant table for the menu. Shortly after the world shut down in 2020, Kimbal Musk, CEO and co-founder of the Kitchen American Bistro and ND Streetbar (formerly the Kitchen Next Door), launched an online ordering app. He certainly wasn’t the only restaurateur to pivot to touchless technology, but Musk was one of the first to create a bespoke app.
Pros Dish on Their Favorite Kitchen Tools
This is not (quite) the stick that you’re looking for. “I think the most fun and unique tool I have is something that I believe [brewer Charles McManus, see below] created about five years ago. It’s a stick. But it’s a long stick with lines cut into it, and each line represents a barrel (31 gallons).
Kitchen Culture Q&A: Francisco Quintana
It’s no secret that a restaurant is the sum of its parts and that often, those in the ranks don’t receive enough recognition. For this series, we’re on a mission to find the industry’s true unsung heroes. Francisco Quintana isn’t afraid of hard work. “It’s like that Richard Branson quote—say yes and then learn when you need to. I’ve learned through many errors,” he laughs. Quintana got his start as a busboy at 14, became a sous-chef by the age of 19, and was an executive chef two years later.
Sage Restaurant Concepts Predicts What’s to Come
The entrance to the Oxford hotel, home of the Cruise Room and Urban Farmer. Execs at the restaurant group behind Poka Lola Social Club, the legendary Cruise Room and Urban Farmer (both located in the Oxford Hotel), among others, predict what’s new (and what’s sticking around). “When dining al fresco, guests naturally prefer to be under an umbrella on a hot day and near a heater on a cold day.
Kitchen Must-Haves From the Pros
“The small tool that I could not go without is my lame (pronounced “lahm”). I use it to score every loaf of sourdough bread I bake. Every loaf that leaves the bakery is adorned with a signature pattern depending on its flavor. The traditional sourdough has three wheat stalks. [I make] a flower for rosemary and swooshes for garlic. I have used many types of lames until I finally settled on a UFO lame, made by Wire Monkey.
Kitchen Culture Q&A: Andrea Murdoch
It’s no secret that a restaurant is the sum of its parts and that often, those in the ranks don’t receive enough recognition. For this series, we’re on a mission to find the industry’s true unsung heroes—help us by nominating one of yours at askus@diningout.com. Andrea Murdoch, chef-owner of Arvada-based Four Directions Cuisine LLC, was born in Venezuela but grew up in Ohio.
Lake Dillon is too low to keep its water taxi in business, so Capt. Frank has other ideas
From left, Margaret Moss of New Orleans, Louisiana, Shannon Naber of Austin, Texas, and Jacques Benoit of New Orleans, Louisiana are greeted by Frank Keeling as they board his pontoon boat on Lake Dillon at the Dillon Marina on Friday, Aug. 21, 2026, in Dillon. (Photo by Jason Connolly/Special to The Denver Post) Frank Keesling drives his pontoon boat on Lake Dillon on Friday, Aug. 21, 2026, in Dillon.
Grace Elkus Doesn’t Think High-Protein and Vegetarian Are Opposites. Her New Cookbook Is the Proof Original
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without. The first order of business after picking up Protein-Packed Vegetarian (out Aug.
Rachel Mansfield’s New Cookbook Is for Anyone Who’s Tired of Thinking About Dinner Original
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without. Hello, controlled chaos, meet Rachel Mansfield.
Avy Dog: New, Mission-Driven Brand Is Making Tails Wag
Business partners Mikey Kang and Chris "Mongo" Reeder atop Vail Mountain with a beneficiary of their Avy Dog brand's profit-sharing plan. Must-have for the summer season: Avy Dog, an ever-expanding line of collectible (and drinkable) merchandise honoring Henry, Vail Ski Patrol’s (VSP’s)first avalanche rescue dog, a photogenic golden retriever with a 24-karat heart.
New and Notable Restaurants: Summer 2026
Colletta Barley & Salt 41290 US Hwy 6, Eagle-Vail Exit the Vail Brewing Co tasting room in Eagle-Vail and sip a pint while waiting in line at Barley + Salt, a mobile craft kitchen producing made-to-order Neapolitan-style pizza just off the brewpub’s outdoor deck. The blistered crust is perfect, and the toppings are fresh, plus don’t miss the fried pickles and the fried ravioli with a side of marinara.
Olathe corn in short supply this summer as farmers cut back significantly
Tuxedo Corn Company farmer John Harold inspects ears of corn for quality from a field near Olathe on July 22, 2024. (Photo by William Woody/Special to The Denver Post) PUBLISHED: July 13, 2026 at 6:00 AM MDT | UPDATED: July 13, 2026 at 7:37 AM MDT Getting your Trinity Audio player ready... Biting into an ear of Olathe sweet corn is one of the true manifestations of Colorado summer.
Olathe corn in short supply this summer as farmers cut back significantly
0:25 8 hours ago US: Evacuations Remain in Place as Willow Fire Grows Near Leadville. StringersHub • 8h Leadville, United States - July 12, 2026 As of Sunday, July 12, the Willow Fire near Turquoise Lake west of Leadville, Colorado, has burned more than 5,800 acres since it started on June 28, with evacuation orders still in place. Firefighters continued working under another Red Flag Warning amid record-setting heat. RESTRICTIONS AND USAGE TERMS: Please credit “@sunshine1964co via Spectee”.
This Expert Added a Key Ingredient to the Aspen Ideas Festival
Corby Kummer You may not know it, but you were likely influenced by Corby Kummer’s thinking about nutrition long before he became a regular featured speaker at the Aspen Ideas Festival (June 25–July 1).
Zuma Promises to Amplify Vail Village’s Upscale Dining Dynamic
Miso-marinated black cod at Zuma. When, at long last, Zuma opens in the Sebastian this summer, the restaurant will bring the same global energy that has captivated diners and revelers around the world. But first, some history: In 2002, after six years of working in restaurants in Japan, German chef Rainer Becker debuted Zuma in Central London’s Knightsbridge. His mission: capture and celebrate the magic of gathering through food and drink.
Forget TexMex—the Vázquez Sisters Built an Empire on Coastal Veracruz Cooking Original
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without. Veracruz All Natural, out June 16, is so much more than a cookbook.
What Samantha Brown Discovered After Eating Her Way Across Route 66 Original
The ever-bubbly and up-for-anything Samantha Brown, travel expert and two-time Emmy award-winning host, digs into the heart of travel and why it hooks us in her show Places to Love. Brown recently completed Route 66 as part of the show, the ultimate American road trip spanning eight states and 2,448 highway miles from Chicago to Santa Monica. The getaway was truly epic, and along the way, she discovered that despite our modern, fast-moving world, Americana still exists off forgotten highway exits.
A martini made from spirits distilled in-house at Archetype. Anyone who knows a good cocktail knows it’s so much more than just a good drink. It’s about the ingredients, the vision, and the craft that transforms individual parts into a cohesive whole. It’s also about the place where said drinks are mixed and then sipped. A cocktail (or an equally compelling zero-proof rendition) is shorthand for community, a place to celebrate moments and conquests big and small.
Locally Made Elixirs Make Cocktails Sing
Most people get their first taste of Lost Identity Beverage Co’s tonic in Root & Flower’s legendary G&T. In fact, Root & Flower has an entire page on its website dedicated to said tonic. So, what makes it so special? Vail locals Ryan Souto and Nate Michlitsch are the brains behind Lost Identity, and they did copious amounts of historical digging and R&D before launching their tonics in 2016.
Redevelopment of Vail Landmark Building Sparks Controversy
The Red Lion Building’s proposed renovation, with new restaurant space displacing BlÜ Cow and Big Bear Bistro. For some, the looming redevelopment of the iconic Red Lion Building could spell the end of Bridge Street as we know it. For others, including Scott Rednor of Shakedown Bar and developers Jeff and Charlie Selby, the project represents a critical first step in the next phase of Vail Village’s evolution.
Everybody Wants Yoly Gutierrez for a Grandma Original
If you were lucky enough to pull up a chair to Allrecipes Allstar Yoly Gutierrez’s table this summer, you would receive a crash course in effortless entertaining. But this wasn’t always the case. Gutierrez will be the first to tell you that she didn’t grow up in the kitchen learning alongside her mom or grandmother. In fact, when Gutierrez moved out on her own at the age of 21, all she knew how to make was toast and eggs. Her intro into the world of cooking? The Los Angeles Times.
This Allstar's Cucumber Limeade Is the Most Refreshing Thing You'll Make All Summer Original
Sometimes it takes leaving behind what you know to find what you love. That was the case for Allrecipes Allstar Yolanda “Yoly” Gutierrez, who took one of her granddaughters (she has five grandchildren and two great-grandchildren) to Mexico City in 2015. They were there to explore Teotihuacan, the magnificent Pre-Colombian city built by the Aztecs and marked by the Pyramids of the Moon and Sun and the Avenue of the Dead.
Bobby Hicks Is Here to Defend Mid-Century Food Original
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without.
How Are Grocery Stores Adapting to the Era of GLP-1s? We Asked Sam's Club to Find Out. Original
In a world where shrinking waistlines equal shrinking appetites, it’s well documented how restaurants, with their smaller bites and enticing happy hour-like deals, are adjusting to the fast-growing GLP-1 crowd. What’s less understood is how this same demographic is grocery shopping. With a significant swath of the adult population thinking about food differently (hello, protein-infused everything!), shopping preferences are shifting, possibly for the long-haul.
Allrecipes Allstar Katy Syme Has More Than a Few Hosting Tricks Up Her Sleeve Original
When it comes to having people over, Allrecipes Allstar Katy Syme is the consummate hostess. As she sees it, entertaining isn’t just an opportunity to gather people together, but a means of caring for others. To that end, in 2023, she created a supper club to which she invites eight guests to dinner. But it’s more than that: Syme has never met most of the people, nor do they know each other, and while they arrive as strangers, they leave as friends.
Whatever Your Kitchen Problem, There's a Steph de Sousa Hack for That Original
Behind the Recipes Welcome to Behind the Recipes, an Allrecipes column that goes beyond the plate to celebrate the people who make us the “home of the home cook.” Through candid conversations with passionate cooks of all kinds, we uncover the real stories behind their signature dishes—the challenges they’ve faced, the inspirations that drive them, and the tried-and-true recipes they can’t live without.
Remi Cruz Parsons Is Making Comfort Food More Exciting Than Ever Original
As a new generation of influencer cookbook authors comes to light, Remi Cruz Parsons joins the mix with her debut title Let’s Get Cooking: Everyday Meals, Tipsy Favorites and Comfort Food Cravings (Simon Element; on sale March 31). For any YouTube devotees out there, you might have come across Cruz Parson’s cooking and lifestyle channels. And if you haven’t found her there, then chances are you’ve tuned into her podcasts, Pretty Basic and Basically Unfiltered.
The Vail Valley’s Favorite Winter Desserts
Juniper Restaurant’s sticky toffee pudding. Instagram might be all aflutter over Nerds Gummy Clusters and Studio Ghibli-inspired cakes and churros, but there’s a reason pared-down classics have stood the test of time. The real treat is when a couple of bites satisfy both the sweet tooth and the soul, and these perennial selections on local dessert menus do exactly that. Tableside s’mores at Gessner.
Meet the Women Who Figured Out What 63 National Parks Taste Like Original
The best way to conceptualize National Parks Cookbook by Nina Elder and Melissa Knific, released Feb. 3, is to think of it as a three-in-one. It’s a cookbook, of course, but also a guide and history book, and ultimately a wishlist in the making.
Allstar Ramona Cruz-Peters Never Apologizes for Taking Kitchen Shortcuts Original
Name: Ramona Cruz-Peters Location: Austin, Texas Who do you like to cook for? My family Kitchen superpower: Never overlook a kitchen shortcut. By all accounts, Allrecipes Allstar Ramona Cruz-Peters is a kitchen powerhouse; some might even call her the millennial Martha Stewart. Along with her full-time job creating content for her recipe and lifestyle brand Fab Everyday, she juggles the schedules of her two ever-busy teenagers and her husband’s coaching job.
Allstar Lindsey Close Is the Friend You Text When Dinner Goes Wrong Original
Name: Lindsey Close Location: Denver, Colorado Who do you like to cook for? I love to cook for my mom or with my mom. Kitchen superpower: I know the proper extent of salt to use in both savory and sweet applications. Bought too many Brussels sprouts and don’t know what to do with them? Or ended up filling your shopping bag with sumac instead of saffron? Chicago-native and culinary school grad Lindsey Close is your phone-a-friend.
Allstar Alex Roberts Doesn’t Take Baking Too Seriously—and That’s the Point Original
Name: Alex Roberts Location: Los Angeles, California Who do you like to cook for? My partner and my friends. I live far from home, but if I were home, I would cook for my family. Kitchen superpower: Multitasking. I always try to plan out how to cook all of the things at once. Alexander Roberts may hail from Wilmington, North Carolina, but you wouldn’t know it.
Allstar Justin Rowland Gives His Students One Cooking Skill That Sticks for Life Original
Name: Justin Rowland Location: Glen Burnie, Maryland Who do you like to cook for? My students, my grandparents, my girlfriend, and my parents Kitchen superpower: Seasoning! I have 80-100 spices—my spice cabinet is amazing, but messy. For proof that life’s twists and turns can deliver you to the right place, you need to get acquainted with Justin Rowland. As a kid, Rowland wanted to be a state trooper, and he started chasing that dream.
Allstar Kelsey Riley on the One Small Habit That Makes Weeknight Cooking Easier Original
Name: Kelsey Riley Location: Simsbury, Connecticut Who do you cook for? I love to cook for my family and share recipes, tips, and reminders. There’s so much we can do with so little. Small changes can make a huge difference. Kitchen superpower: Organization. So much can stem from being organized and having a plan. You cannot have a conversation with Kelsey Riley (or scroll through her Instagram) without immediately racing to your refrigerator, pulling everything out, and starting to organize.
Why Jerrelle Guy Thinks Cooking Should Help You Feel More Like Yourself Original
I first paged through We Fancy, Jerrelle Guy’s new cookbook, at the very height of holiday baking. I laughed out loud when she referenced all the orphaned, half-used cans of pumpkin purée hiding in the fridge—yep, I thought, I have one of those. This is the very essence of Guy and her book, which comes out Feb. 10; it feels like you’re planning dinner while chatting with a friend.
The Sixty Two Society Ups the Ante for Service on Vail Mountain
Architect’s rendering of the Sixty Two Society dining room. Brad Kaemmer has come home. The second-generation restaurateur with deep Vail roots has returned to town to reimagine Los Amigos cantina at the base of Gondola One as something more ambitious than an après-ski hangout. Much, much more.
A Guide to Beaver Creek's Dining Cabins
Allie's Cabin More than any other ski mountain, Beaver Creek comes alive at night with its dining cabins. Nestled amongst ski runs and aspen groves, Beano’s, Zach’s, and Allie’s are accessible only by snowcat-pulled sleigh. The limited access plays into the romanticism that surrounds the fine-dining establishments. But which cabin is the one for you? Allie’s Adventurous and well-behaved kiddos will love the eight-minute trip from the base to Allie’s Cabin.
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