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Img 4433 Suzanne Podhaizer

Suzanne Podhaizer

location-pin Burlington, VT

School: University of Vermont

Expertise: Recipe development; cooking techniques; baking; beer, wine & cocktails; gardening & plant care; grocery shopping; photography; foraging; fermentation; eating local; farm-to-table cooking

Suzanne Podhaizer

  • 20 years working as a professional food writer and editor with more than a decade of experience teaching cooking classes focused on seasonal ingredients
  • Owner and operator of Salt Cafe in Montpelier, Vermont, which received mentions in The New York Times, EveryDay with Rachael Ray, Yankee magazine and Smithsonian magazine
  • Food editor, then freelance writer for Seven Days newspaper
  • Winner of the AltWeekly Award for Best Food Writing in 2008
  • Cooked for artists from Octavia E. Butler's "Parable of the Sower" opera on retreat at the Ucross Foundation in 2019

Experience

Suzanne has been working in the food space as a chef, editor and writer for nearly 20 years. After earning her degree in food studies at the University of Vermont-Montpelier, Suzanne worked as the food editor of Vermont’s Seven Days newspaper and won a national award for her food coverage. Her next venture was a farm-to-table restaurant with a changing menu for which she developed hundreds of recipes. These days, she develops and shares all kinds of recipes and cooking techniques at Taste Recipes, makes maple syrup and grows vegetables, mushrooms and edible flowers in Vermont. She’s also a traveling retreat cook and loves feeding artists to help fuel the creative process.

Education

University of Vermont, bachelor's in interdisciplinary food studies

Taste Recipes Editorial Policies

Taste Recipes, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste Recipes and our Test Kitchen and editorial teams.

Articles & Recipes

Scottish Rumbledethumps Exps Tohd24 279651 Sarahtramonte 7

Scottish Rumbledethumps

What do you get when you mash together buttery potatoes and cooked cabbage and then sprinkle the top with cheese? A fun dish called Scottish rumbledethumps!
Melting Cabbage is presented in a cast iron skillet, beside the skillet, there are two glasses filled with ice and a soft green cloth is draped on the side; additionally, small bowls contain grated cheese and chopped herbs

Melting Cabbage

Our popular melting cabbage recipe transforms wedges of the healthy, crunchy vegetable into a silky, tender treat that's a perfect accompaniment to roasted meats and starchy sides.
Tofu Scramble Exps Tohd24 279616 Sarahtramonte 5

Tofu Scramble

Vegan tofu scramble uses sulfurous kala namak to mimic the flavor of eggs, a clever trick that takes this protein-packed breakfast to a new level.