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Stacy Adimando on Muck Rack

Stacy Adimando

  • Author
New York
As seen in: Forbes, MSN, NPR, Popular Science, Real Simple, Epicurious, Vogue, Condé Nast Traveler, Refinery29, Delish and
My latest cookbook is Piatti. Won a James Beard Award for co-authoring Nopalito. In a long-distance relationship w/Italy. Former Editor-in-Chief of SAVEUR.
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Articles

Built to Last : Mike Cioffi's Phoenicia Diner

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By Stacy Adimando
| Edible Hudson Valley Verified
I knew Mike Cioffi might be blushing before I looked up from my notes. “A midlife crisis,” he says. “That’s what the diner is for me.” He opened Phoenicia Diner in 2012—after an end to a career in Broadway set construction that included a noncompete clause—with zero restaurant experience, only perspective. “My wife and kids were fed up with me critiquing restaurants and service whenever we went out,” he says.
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Shaved Carrot Tart with Ricotta

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By Stacy Adimando
| NewsBreak
Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—top this tart from cookbook author and former SAVEUR editor Stacy Adimando . The keys to the flaky crust: keep the butter as cold as possible, and don’t overwork the dough.
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Squash Season

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By Stacy Adimando, Sarah Karnasiewicz Verified, Carla Gonzalez-Hart
| Real Simple Verified
Grilled Honeynut & Cabbage Salad With Miso-Mustard Dressing ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4 3 Tbsp. apple cider vinegar 3 Tbsp. white miso 2 Tbsp. pure maple syrup 1 Tbsp. spicy brown mustard 1 clove garlic, finely grated ⅓ cup olive oil, plus more for cabbage 1½ lb. honeynut or red kuri squash (about 2 honeynut or 1 red kuri), trimmed, halved, seeded, and sliced lengthwise into ½-in.
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