Cookstr.com

Addie Gundry

Addie Gundry
Addie Gundry
Addie's Featured Recipe
Chicken Rotini Bubble Up

Click here for recipe

Addie’s culinary experiences have led her all around the world. Addie stayed in France after receiving her masters in culinary arts at Auguste Escoffier in Avignon, France, to learn from Christian Etienne at his three Michelin-star restaurant. Upon leaving France, she spent the next several years working with various restaurant groups. She worked in the kitchen for acclaimed chef Daniel Boulud and moved to California to work with Thomas Keller to gain experience in management, restaurant openings, and brand development. The culmination of her efforts led her to join Martha Stewart Living Omnimedia, where she worked with the editorial team as well as in marketing and sales. She continues to work for Martha Stewart as part of her Contributor Network. While living in New York, Addie completed her bachelor’s degree from New York University in organizational behavior. Upon leaving New York, Addie joined gravitytank, an innovation consultancy in Chicago. As a culinary designer at gravitytank, Addie designed new food products for companies by creating edible prototypes for clients and research participants, some of which are still in stores today. In 2015, she debuted on The Food Network, where she won Cutthroat Kitchen! 

Currently, Addie is the executive producer for RecipeLion, a recipe website that sees millions of visitors each year. Addie oversees and creates culinary content for multiple web platforms and communities, leads video strategy, and oversees the production of the cookbooks, which involves spending plenty of time in the test kitchen. Addie cooking philosophy is engaging in easy, elegant entertaining, the art of creating accessible and beautiful recipes without needing a culinary degree to do it. From fine dining to entertaining, Addie’s experience with food makes these recipes unique and delicious and simple enough for anyone to tackle.

Addie and her husband live in Lake Forest, Illinois, with their baby boy and adorable Labradoodle, Paisley. When Addie isn’t in the kitchen, she’s actively involved with youth culinary programs in the Chicagoland area as a healthy-food teacher for first-graders in a low-income school district and serving on the board of a bakery and catering company that employs at-risk youth. She loves encouraging kids to be creative in the kitchen!

Latest Recipes

Chicken Broccoli Pasta

This delicious chicken broccoli pasta recipe is the perfect weeknight dinner for when you want something quick and easy but still indulgent. We love this recipe as a family dinner, because there's something for everyone to love. Even picky eaters won't be dissuaded by the broccoli, because it's perfectly cooked and flavored with plenty of sauce, garlic, and cheese! This easy chicken broccoli pasta is sure to be a hit at your house this week.

(0 Votes)

Texas Gold Bars

You'll know you've struck gold as soon as you take a bite out of these decadent cookie bars. The cream cheese makes these sweets so addicting. They're named Texas Gold Bars because their golden hue looks like something right out of the Wild West!

(0 Votes)

Chicken Rotini Bubble Up

This dish has that golden comfort beauty. The biscuits on top look like a lattice on a pie or an old wicker basket. Not only the perfect comfort food for a cold day, but a showstopper for any potluck.

(0 Votes)

Christmas Magic Squares

Magic squares are always the hit of the night anytime they're brought out. They're so gooey and sweet that they're difficult to resist. If you want to make these at other times of the year, just swap out the red and green MM'S for multicolored ones and replace the mint chocolate-covered candies with butterscotch chips.

(2 Votes)

Cinnamon-Pumpkin French Toast Casserole

I have a vivid memory of carving pumpkins with a friend on a cold fall weekend in New England. We wore cozy sweaters, drank tea, and spent the majority of the day on the floor scooping and sifting the pumpkin seeds out while a dog lapped around, doing her best to lick them up. There are plenty of things to make with pumpkin, namely that ubiquitous pie, but this is by far one of my favorite pumpkin recipes. The challah bread is sliced thick, resembling the French toast sticks I ate as a kid, and coated in a sweet cinnamon-pumpkin mixture.

(0 Votes)

So Easy Snowball Cookies

While these cookies are a hit during the holiday season, I like to make them when I've started to hit the post-Christmas blues in the gray weeks in January and February. There's no better way to cheer up than with a freshly baked plate of cookies that brings you all the cheer of the holiday season.

(0 Votes)

Tuna Egg Noodle Casserole

I love the way that tuna, when combined with a white sauce or mayonnaise, is slightly sweet and salty, perfectly complementing the noodles that add to that delicious bite.

(0 Votes)

Slow Cooker Corned Beef and Cabbage

Corned beef and cabbage might be one of the most traditional Irish dishes, and you don't have to wait for St. Patrick's Day to make it. It's a warm and cozy favorite that's unexpected and delicious all year long. It's also a fun meal to serve for friends.

(0 Votes)

Cheesy Chicken and Rice

It's a big debate in our house rice or pasta? I usually lose the debate, if only because the greatest pleasure I have as a chef is to make someone something they love. For my husband, the kind of dish he loves usually involves rice. This comforting, cheesy dish comes together easily, all in one pot, and the results are ooey-gooey delicious!

(0 Votes)

Overnight Cream Cheese French Toast Casserole

The secret to this recipe is the challah bread. Sweeter than a regular loaf of bread, it pairs even better with the cream cheese and streusel topping.

(0 Votes)

Kentucky Butter Cake

The butter in this recipe gives the cake extra moisture, so it's as soft and perfect as can be. Eating this cake is like eating a pound cake or an oversized doughnut.

(1 Votes)

Grandma's Famous Jimmy Cake

"Jimmy" is just an old-fashioned word for sprinkles--and boy, does this recipe have a lot of those! I used chocolate sprinkles for my version, but if you prefer a single color or rainbow sprinkles, feel free to substitute those.

(0 Votes)

Mom's Chicken Noodle Soup Casserole

You don't have to be under the weather to enjoy chicken noodle soup. After growing up in Minnesota, where the cold always made it chicken noodle soup weather, I carry on the tradition, despite living elsewhere. This version is not only easy to make, it will bring back warm and fuzzy feelings on a cold or dreary day.

(0 Votes)

Smothered Pork Chops in Mushroom Sauce

If you're having a rough day and just need a recipe that feels like a hug, then these Smothered Pork Chops are all you need to turn it around. The thick-and-creamy mushroom sauce will warm you up from the inside out.

(0 Votes)

Dump 'n' Go Italian Meatloaf

I was picking up some produce from the grocery store when I saw there was a sale on the most perfect zucchini I had ever seen. I knew I needed to buy a few and that Id figure out how to use them later. When I was making meatloaf the next day, I saw the zucchini and decided to add them into the mix. Boy was I thrilled with how it turned out!

(0 Votes)

Turkey Dumpling Soup

I like to pull out this recipe after Thanksgiving, so I can put all that leftover turkey to use! If you prefer a slightly thicker broth, feel free to add an extra tablespoon of flour in step 2.

(0 Votes)

Low-Carb Cauliflower Pizza

Traditional crusts meet your competition. Cauliflower crusts are here to stay. The flavor isnt overpowering, which allows the juicy tomato and the melty cheese to really shine through. For this version, I didnt add any other toppings aside from cheese, but feel free to add pepperoni, mushrooms, sausage, and more to suit your tastes.

(1 Votes)

King Ranch Chicken Soup

This soup is even creamier than you'd expect at first glance from the combination of cream cheese, Velveeta cheese, and half-and-half. There's a whole slew of textures in each bite, too, from the crunchy celery and carrots to the soft diced chicken.

(1 Votes)

One-Pot Cowboy Chicken

The one thing I don't like about cooking is having to clean up all those dishes after you're full and ready to take a nap. Sometimes I'll try to clean as I cook, but other times, I'll just stick with a one-pot meal like this to make clean-up a breeze.

(2 Votes)

Turkey Tetrazzini Recipe

What do you do when you're stuck with way too much leftover turkey? Why, you turn it into Turkey Tetrazzini, of course! Although frozen meats had been around since the 1870s, frozen foods were given a boost of popularity in the 1950s when refrigerators became affordable enough for many households to have in-house, especially when Swanson introduced the frozen TV dinner in 1954. Frozen peas, like those found here, and other frozen veggies became commonplace in many recipes.

(0 Votes)

Vintage Broccoli Cheese Casserole

Did you know that broccoli is an invented vegetable? It was actually bred by Italian farmers in the 1700s from several different kinds of cabbage! A member of the cruciferous veggie group along with cauliflower and turnips, this veggie made its way over to America in colonial times. It wasn't until the 1920s that it really gained in popularity, leading us to discovering dishes like Broccoli Casserole that have become staples in the American diet to this day.

(0 Votes)

Pecan Dream Pie

This is seriously one of the best foods I have ever made. I was trying to eat fewer sweets, but that didn't work out so well. I was shocked by the deliciousness of this dessert and proceeded to eat it every day until it was all gone. Try it and you'll see!

(0 Votes)

Millionaire Pie

Originally a Southern belle, this pie from South Carolina was so rich and delicious, it easily coined the name "Millionaire Pie." I think it is the deliciousness, and the sweet nature and strong structure of this dessert that make it so worthy of the name.

(0 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password