About Me



I started this food blog in the summer of 2009. After a failed attempt at the Next Food Network star (but I did get interviewed for the New York Post) I decided to take things into my own hands. I was an editorial intern at a small publisher in New York City and I had two free days and a failed attempt at getting a second job…so I started a blog.

I’m not a chef or a photographer or a mother of three. I’ve never been to culinary school and I’ve never eaten at Noma. But I do know A LOT about food. I can tell you how to navigate Chinatown to find chicken with black flesh and I can show you how to detox in a way that makes sense to us non-Gwyneths.

Most of the photos on this blog are taken of leftovers at 7:30 in the morning before I get ready for work. That’s when the light is best in my living room.

I draw inspiration from recipes, restaurant menus and ethnic markets and I hope that you find my recipes inspiring, easy and delicious. I’m also a recipe developer and food writer. At my “day job” I edit the 33 1/3 series covering the best-loved albums of music and program author events for WORD bookstores. Oh, and my first book was published.

You can find my work on Burmese street food  for Saveur here and my lifestyle and drink posts for Refinery 29 here, my recipes for Elote and a story I did on Finger Limes for Yahoo Food here. Oh, and sometimes I write about my travels, you can read all about my adventures in Irish barbecue for Food Republic.

All content and photos are my own unless credited elsewhere.


Please feel free to contact me: allyjanegrossan@gmail.com

Follow me on Twitter: @aallyjane

Read a interview with me in the October 2015 issue of Nylon Magazine!

nylon mag clip

Do you like my Kitchen Princess logo? It was designed by the lovely and talented Alex Citrin.

My recipes have been featured regularly on Tastespotting.com

black garlic on tastespotting

2 thoughts on “About Me

  1. Allyjane, you’re brilliant! Please teach ABG how to cook…she needs your tutoring desperately. We love carrot ginger soup around here…cold or hot with a dollop of yogurt or creme fraiche.

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