Russ Parson's Dry-Brined Turkey [Food52] (photo by James Ransom)
Maddy grew up in Buffalo, NY, where the long winter kept her inside reading cookbooks and experimenting with different ingredients she found lurking in the pantry. Her mother made sure theirs was the first house on the block to buy soy milk, raw milk cheeses, and unbleached sugar, and her father paired special meals with organic and biodynamic wines. There's a story about her brother asking for Spiderman cereal for his 10th birthday because it was chock full of tiny marshmallows. For all he knew, it was food from outer space. Maddy has an Economics degree from Hamilton College and a Culinary Arts diploma from the Institute of Culinary Education (ICE) in New York. She's been a baker, math tutor, webmaster, camp counselor, social media manager, research analyst, and recipe tester -- not necessarily in that order. But if you find her without a book on food or cooking, then you've got the wrong gal. Maddy is the senior editor of the Whole Foods Market Cooking site, an online community of cooks.