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Susan Spungen

Susan Spungen
Did you know?

As part of her job on the movie Julie and Julia, Susan trained Meryl Streep and Amy Adams to cook onscreen. It was her role to make them appear as though they knew what they were doing!

Susan Spungen
Susan's Featured Recipe
Golden Chicken Stock

Click here for recipe

Susan Spungen is a cook, food stylist, recipe developer, editor and author. She is the author of Recipes: A Collection for the Modern Cook,which won an IACP cookbook award. The book is a compilation of Susan’s favorite recipes and is directed at novices and experts alike.


Susan began her cooking career when she was 17 years old and worked at the Commissary, a restaurant legend in its time in Philadelphia. The restaurant’s globe-trotting dishes were a gastronomic revelation for the teen and she fell in love with food. 


More recently, Susan has gone Hollywood. She was the culinary consultant and food stylist for Julie and Julia, where she consulted with director Nora Ephron about what food should appear in the film and then made it all look delicious. (And yes, the boeuf Bourguignon in the movie was Susan’s!) She also was the go-to food consultant and stylist on It’s Complicated, starring Meryl Streep and directed by Nancy Meyers. She recently traveled to Rome to work on Eat, Pray, Love, starring Julia Roberts and directed by Ryan Murphy of Nip/Tuck fame. She also completed work as food stylist on Jason Reitman’s new film, Labor Day, where she was charged with the responsibility of creating “The Greatest Pie-making Scene in Cinema History”, and trained actors Josh Brolin and Kate Winslet how to make pie onscreen.

 

In 1991, Susan joined Martha Stewart Living  as founding food editor and was charged with creating a test kitchen and food department. In the early years of the then-fledgling magazine, she conceived, developed and tested recipes, styled the recipes for photo shoots, and explained the total concept to readers. The position was a perfect pairing of Spungen’s love of food and clear artistic vision. Her artistic eye became the defining factor in the bright, clean look of the Martha Stewart brand.

 

Susan co-authored the award-winning bestseller Martha Stewart’s Hors D’Oeuvres Handbook and helped launch the first Martha Stewart all-food title Everyday Food.  She appeared regularly on Martha Stewart Living TV and helped create a line of kitchenware for K-Mart. Her bi-monthly column, “Easy Entertaining,” appeared in Martha Stewart Living through 2004.

 

She contributes both her food styling and recipe creation skills to a variety of magazines including Bon Appetit, Food & Wine, O the Oprah Magazine, and More Magazine where she is a Contributing Food Editor. She has also appeared on national morning shows such as Today, CBS this Morning, and Fox & Friends. She has also appeared on Foodography, on the Cooking Channel. 

 

Susan lives in New York. Her website is http://www.susanspungen.com/

 

Latest Recipes

Potato “Tostones”

These twice-cooked potatoes remind me of plantain tostones that are fried, smashed, and then fried again. Here the potatoes are steamed f...

(1 Votes)

Semolina Garlic Bread

Garlic bread was one of the first things I learned to cook as a kid. I like to think I’ve improved on it here by grilling bread slices, r...

(1 Votes)

Golden Chicken Stock

If I go to the trouble of making homemade stock--and I do because it is well worth the effort--I want to get some poached chicken for sal...

(1 Votes)

Radicchio and Prosciutto Pizza

Radicchio makes a good pizza topping since it doesn’t require any precooking. It will lose some of its color in the oven, but not its fla...

(1 Votes)

Basic Pizza Dough

This basic dough is used for the pizzas in this book. If you want to make it a day ahead of time, it will only improve in flavor as it ri...

(1 Votes)

Roasted Tomato Tart

Most of the tomatoes’ moisture evaporates when they are slow-roasted, concentrating their flavor and making them ideal for using in a tar...

(1 Votes)

Tart Dough

This versatile dough can be handled in three ways for slightly different results. For most recipes, such as the Caramelized Onion and Bac...

(1 Votes)

Slow Roasted Tomatoes

Any size or type of tomato can be slow-roasted but the timing will vary depending on the size and juiciness of each tomato; just look for...

(1 Votes)

Caramelized Onion and Bacon Tart

How can something so lowly and so ordinary as the poor onion become so luxurious and so rich? The secret to caramelized onions is long an...

(1 Votes)

Caramel Apple Tart

Too often the apples become soggy in a tarte Tatin, the famous upside-down apple tart. By turning the tart right side up again, the apple...

(1 Votes)

Home Made Crème Fraîche

Crème fraîche is similar to sour cream, but it has a nutty, buttery flavor all its own. Unlike sour cream, crème fraîche can be boiled wi...

(1 Votes)

Boeuf Bourguignon

Everything old is new again. Every 1960’s housewife knew how to make this classic stew, and then it went out of style in favor of trendie...

(1 Votes)

Thyme-Roasted Carrots

Since decent carrots are available year-round, we don’t really think of them as having a season, but they do. Late fall, after the first ...

(1 Votes)

Potato Celeriac Mash

Celeriac, also called celery root, may look a bit scary, but once you slice off the gnarly skin, a versatile, semi-starchy vegetable with...

(1 Votes)

Brown Veal Stock

This is a good project for a rainy or snowy day or a Sunday when you plan to be around the house all day. Buy the bones from your butcher...

(1 Votes)

Osso Buco with Toasted Garlic Gremolata

Osso Buco, which means “bone with a hole” in Italian, is another braised dish that can be made one or two days ahead. It will only improv...

(1 Votes)

Risotto Alla Milanese

This bright yellow, saffron-infused rice is the traditional Italian partner for osso buco. It’s one of the few instances when risotto sho...

(1 Votes)

Toasted Garlic Gremolata

Gremolata, the garnish for osso buco, is traditionally made with raw garlic, lemon zest, and herbs, and adds a note of fresh, bright flav...

(1 Votes)

Saucepan Brownies

I tinkered endlessly with the proportions of basic brownie ingredients to come up with a recipe that I think is perfect. They have a deep...

(1 Votes)

Blueberry Cornmeal Crostatas

The crunchiness of cornmeal dough is ideal for rustic fruit tarts. This free-form wrapper for fresh blueberries makes a tart that’s Itali...

(1 Votes)
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