Maggie Hennessy

Twitter: @edible_words

Maggie Hennessy is a New Mexico-based freelance food and drink journalist and chef, and the former restaurant critic for Time Out Chicago. Her work has appeared in such publications as Bon Appetit, Food & Wine, Taste, Eater and Food52.
A cynic tries plant-based bacon Maggie Hennessy
Bucatini
A love letter to bucatini, the perfect pasta shape Maggie Hennessy
Aloo Anday (Pakistani potatoes and scrambled eggs)
Take back your lunch hour (all of it!) Maggie Hennessy
How long does it take to master a recipe? Maggie Hennessy
A primer on cooking with cactus Maggie Hennessy
Woman holding vegetables
Writer Nava Atlas reflects on the (vegan) return of her cult-classic "Vegetariana" cookbook Maggie Hennessy
Salad
A very versatile pickled pepper dressing Maggie Hennessy
Food52
Dry Lambrusco is delicious — why is it also so hard to find? Maggie Hennessy
Fois gras macaron
The diary of a pastry cook with Covid-19 taste and smell loss Maggie Hennessy
Saffron and chickpea pasta
This saffron-packed chickpea and almond pasta will transport you to Spain Maggie Hennessy
Cold brew coffee with milk and ice cubes
What does a world-famous bartender drink first thing in the morning? Maggie Hennessy
Aged Steak
Can we learn to love old (and more sustainable) beef? Maggie Hennessy
Green Chile Pasta
My pasta, myself: Forging a home in New Mexico through Hatch green chile pasta Maggie Hennessy
Kimchi Jjigae with garnishes
Kimchi jjigae is one of Beverly Kim's all-time favorite soups: It "hits the core of your soul" Maggie Hennessy
Kimchi Jjigae
Use this anchovy stock to make James Beard Award-winning chef's Beverly Kim's kimchi jjigae Maggie Hennessy