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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 of Home, 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

Articles & Recipes

Gnudi Ricotta Dumplings 2 Exps Tohd25 281094 Sarahtramonte 10

Gnudi (Ricotta Gnocchi)

Gnudi, or delicate ricotta gnocchi, are surprisingly easy to make. Enjoy them with a simple tomato or butter sauce and a sprinkling of Parmesan cheese.
Cheesy Egg Puffs Exps Ft25 17466 Jr 0717 1

Egg Puffs

Cheesy egg puffs baked in muffin tins are protein-packed, flavorful and perfectly portioned for solo breakfasts or group gatherings.
Crispy Rice Salad Exps Tohd25 280830 Sarahtramonte 6

Crispy Rice Salad

Baking leftover rice on a sheet pan gives it a crispy texture and golden color. Then, topping it with a tahini-soy dressing and plenty of veggies makes this crispy rice salad a dinner-in-a-bowl that is exciting, full of texture and endlessly customizable.