James Oseland

James Oseland
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James lived in India and Indonesia, and has traveled to more than 40 countries

James Oseland
James's Featured Recipe
Chopped Vegetable Salad with Coconut and Lime Leaf Dressing

Click here for recipe

James Oseland is the Editor-in-Chief of Rodale's Organic Life. Previously he served eight years as the Editor-in-Chief of Saveur magazine. Under his leadership, Saveur won more than 40 national awards, including three from the American Society of Magazine Editors, and nine from the James Beard Foundation.


Additionally, he was editor of Saveur: The New Classics CookbookSaveur: The New Comfort Food, and Saveur: The Way We Cook, a book of food photography. He also wrote his own cookbook, Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore, which won the 2007 James Beard Award in the Asian cookbook category. It won an IACP award in the international category, as well.


Cradle of Flavor also was listed as one of the best books of the year by Time Asia, the New York Times, Good Morning America, the San Francisco Chronicle, and the Minneapolis Star-Tribune, among other media outlets.


James has traveled extensively and often in Southeast Asia. He spends a lot of time with home cooks as well as restaurant chefs and collects as many recipes as he can. He is a frequent lecturer on the topic at the Asia Society of New York and teaches classes at New York’s Institute of Culinary Education.


He is a judge on the Bravo TV show Top Chef Masters and has appeared on any number of other television shows, including Iron Chef and the Today Show. He is a regular guest on PRI radio’s The Splendid Table with Lynne Rossetto Kasper and KCRW’s Good Food.


James, who has wide-ranging interests, has been an editor at Vogue, Organic Style, L.A. Weekly, TV Guide, Vibe, Sassy, American Theater, The Village Voice and Mademoiselle. He has written for publications such as Food & Wine magazine, Gourmet, and Time Out New York.


James earned a BFA and MFA in photography and film studies from San Francisco Art Institute. Although he was born and raised in California, James now lives between New York City and Pennsylvania. His favorite hobbies are cooking, yoga, and hiking.

Latest Recipes

Indonesian Spice Cake

This butter-rich spice cake, flavored with cinnamon, nutmeg, and cloves and known as spekkoek (the Dutch spelling) or spekkuk, is an inhe...

(1 Votes)

Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens

Fresh Chinese egg noodles, the shape and thickness of spaghetti and called mee or yellow noodles, are a core ingredient in Malaysian an...

(1 Votes)

Chopped Vegetable Salad with Coconut and Lime Leaf Dressing

This dish is among the foods mentioned in the Serat Centhini, a celebrated ancient Javanese poetic text. Its classic court food (though ...

(1 Votes)

Tofu and Summer Vegetables in Coconut Milk

This lovely dish of deep-fried tofu, carrots, green beans, and cabbage in a pale yellow coconut-milk broth is a Malaysian family favorite...

(1 Votes)

Black Pepper Crab

Here’s a popular, easy-to-make hawker-stall favorite from Singapore: stir-fried crab encrusted with a paste made of crushed peppercorns, ...

(1 Votes)

Beef Rendang

This extravagantly rich, dry-braised beef curry is a signature dish of the Manangjabau highlands of West Sumatra, Indonesia. It’s a trium...

(1 Votes)

Javanese Sambal

This is the most popular sambal in Indonesia. It has a mellow, rather than fiery, taste because it’s slowly sautéed over a low fire, whic...

(1 Votes)

Stir-Fried Water Spinach, Nyonya Style

Water spinach, a hollow-stemmed green with a rich, almost nutty taste, is called kankung in Malaysia and Indonesia (and the Philippines, ...

(1 Votes)

Stir-Fried Shrimp Sambal

This Malaysian dish is my favorite shrimp dish from the region. It’s a fiery-hot, ruby red stir-fry that goes well with rice or nothing a...

(1 Votes)

Celebration Yellow Rice

This variation on coconut rice gets its vivid golden color from turmeric and its abundant flavor from lemongrass and kaffir lime, daun pa...

(1 Votes)
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