Emily Teel on Muck Rack

Emily Teel

Verified
  • Food Writer, Editor and Recipe Developer, Freelance
As seen in: MSN, MSN Canada, Yahoo Life, USA Today, Yahoo News Malaysia, Aol, Flipboard, The Philadelphia Inquirer, Serious Eats, Eater and
Senior Food Editor @BHG and Philadelphian (living in Oregon) 📧: emily.teel at dotdashmdp .com

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Articles

Turn a Bottle of Rosé Into This Refreshing Peach Slushy

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By Emily Teel 
| Flipboard
I’m a Former Trader Joe’s Wine Buyer — These Are the 13 Best Bottles in the Store (I’ve Tried Hundreds) As I get older, I notice I am slowly morphing into one of those decorative pillows that says “Me, Myself, and Wine” (or the entirety of this SNL …
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Artichoke Pasta (Pasta ai Carcofi)

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By Emily Teel 
| The Mediterranean Dish
Toast the pine nuts. In a small dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until golden and fragrant, 2 to 3 minutes. Transfer immediately to a small bowl and set aside. Toast the pasta. Heat the olive oil in a wide Dutch oven or sauté pan over medium-high heat. Add the onion and cook, stirring often, until beginning to brown. Add the pasta and garlic. Stir often until lightly toasted and fragrant, about 3 minutes. Simmer the pasta.
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Peaches and Salmon Are a Surprisingly Perfect Match in This Easy Dinner Recipe

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By Emily Teel 
| Better Homes and Gardens
Credit: Carson Downing / Food Styling: Annie Probst Total Time: 30 mins Servings: 4 Never lose a BHG recipe again. Find a recipe you love on BHG.com? Click the heart icon to save it (and find it later) with MyRecipes.com. Peach jam may seem like an unexpected match for salmon, but paired with miso and ginger and cooked down to a glaze, the jam adds a certain sweetness to balance the savory. Serve the sticky salmon bites in rice bowls or lettuce wraps.
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