Rachael Narins

10 years of experience writing about food for L.A. Times, L.A. Weekly, Serious Eats, Simply Recipes, Food & Wine, Eater and more
Graduate of California Culinary Academy
Author of Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware
Founder of Chicks with Knives, a culinary event company

Experience

As a professional chef and food writer, Rachael's culinary career has been extensive. She founded food event company Chicks With Knives, has worked in Michelin-starred restaurants, appeared on NBC's Kitchen Kickstarter as a guest judge and been a personal chef to professional athletes. She's also the author of the cookbook Cast-Iron Cooking.

For Taste Recipes, Rachel has shared her expertise across savory and sweet recipes, from strawberry crepes to classic ratatouille.

Education

California Culinary Academy, associate degree in culinary arts

Graduate of the University of California's Master Food Preserver program

Taste Recipes Editorial Policies

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Articles & Recipes

Ratatouille

This easy ratatouille recipe is a celebration of summer vegetables. It brings the vibrant flavors of the Mediterranean to your table, whether you enjoy it as a hearty main course or a light and refreshing side dish.

Marinated Tomatoes

In just about 10 minutes, you can prepare these tasty marinated tomatoes, a quick, light and family-friendly recipe.

Creamy Strawberry Crepes

Creamy strawberry crepes are stuffed with a citrusy, fruity cream cheese filling and garnished with fresh berries. It's enough to make you say "ooh-la-la!"