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Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sustainable ingredients. After an accomplished career as a copywriter, creative director and documentary producer in the advertising industry for over a decade, Dawn switched her writing focus to food and enrolled in culinary school when she discovered she had multiple food allergies. She graduated with honors from the culinary management program at Valencia College, completed her externship at America’s Test Kitchen and Cook’s Illustrated Magazine in Boston, and began teaching others how to cook with a back-to-basics approach. When Dawn isn't writing delicious stories for SheKnows.com, you'll find her stirring the pot on Twitter, Facebook and her blog, DawnViola.com, named a top-ten food blog four years running for her commitment to cooking with organic, sustainable and local ingredients.
Elegant doesn't have to be complicated. In fact, it can be quick and easy when you let the flavors of the freshest, in-season foods shine through — like in this recipe for fresh avocado stuffed with succulent and spicy lime shrimp ceviche.Read Full Story
With warmer weather here for the next few months, we’re promised a hefty crop of vine-ripened tomatoes from early July through late September. Whether you’re into instant tomato gratification or prefer preserving summer’s flavors well into the fall and winter, a basic tomato sauce will feed you now and later.Read Full Story
Buying whole fish from a reputable monger and cutting it into fillets yourself can save you money on big ticket fish. And because the anatomy of a round fish is the same, no matter the size, once you've mastered one fish, you can fillet any variety.Read Full Story
Although tomatoes are available throughout the United States year-round, their best growing season is May through October. Often, "forced" winter varieties arrive in stores as hard as a rock and flavorless. When that happens, and you must have a tomato, there’s only one thing to do: tomato confit.Read Full Story
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