Cheryl Slocum
Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. She ran the food department and test kitchen at Country Living for 10 years and was on staff as the senior editor at Cooking Light. Cheryl has also worked in a freelance capacity at Martha Stewart Living, Everyday with Rachel Ray and Food Network Magazine. As a contributor, her writing and recipes have appeared in several top publications including O, The Oprah Magazine, Martha Stewart Living, Eating Well, and Essence. Cheryl currently lives in Birmingham, AL with her daughter. You can visit her website at Cherylslocum.com.
Recipes
Sweet Potato Noodles With Cashew-Sesame Sauce
This dish, a riff on perennially popular sesame noodles, features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they’re a great alternative to wheat noodles, and particularly friendly to those living with Crohn’s disease, who often avoid gluten. Additionally, while classic sesame noodles are often made with spicy ingredients like chili, garlic, and onion—all of which can trigger a flare-up for people with Crohn’s, says registered dietitian Andrea Kirkland—these noodles are b.…
Recipes
Buckwheat Crepes With Spiced-Chicken Filling
Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.
Recipes
Sheet-Pan Collard Greens and Crispy Tofu With Niter Kibbeh
This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Breaded tofu is a delightful counterpoint.
Recipes
Niter Kibbeh
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.