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Teddy Nykiel

Teddy Nykiel

location-pin Milwaukee, WI

School: University of Missouri

Expertise: Jewish cooking; Organic farming

Teddy Nykiel

  • Has been published in The New York Times, Wisconsin Jewish Chronicle, Milwaukee Business Journal and USA Today
  • Former correspondent for Thomson Reuters, covering the European Union and Belgian culture
  • Earned a 2022 Excellence in Journalism award from the Milwaukee Press Club

Experience

Teddy is a former Taste of Home associate editor. Her food experience is wide-ranging—she has volunteered on three different organic farms in Wisconsin, collaborated with Taste of Home's culinary team to develop recipes and is a home cook herself. Teddy loves finding recipe inspiration in her backyard garden or at the farmers market. She's now an award-winning reporter for Milwaukee Business Journal.

Education

University of Missouri, bachelor's in journalism and emerging media

Articles & Recipes

Shoofly pie slice

20+ Amish Baked Goods to Make from Scratch

These hearty Amish baking recipes are inspired by classic Pennsylvania Dutch, Mennonite and Amish baked goods. Don't forget to check out these Amish baking tips.
Table setting for passover with flowers

Passover Seder: The Ultimate Guide

What happens during a Passover Seder? From the food on the Seder plate and the traditional holiday menu to the order of events, here's what to expect.
A table of sweets and jams for Mimouna, a traditional North African Jewish celebration held the day after Passover.

7 Passover Traditions from Around the World

Explore unique global Passover traditions, from oranges on Seder plates to the Moroccan Mimouna celebration.