Sally Schneider

Sally Schneider
Did you know?

Sally has written about a wide and eclectic range of subjects: hunting truffles in Italy; an eccentric Swiss settlement in Appalachia; and how to cure hams in a city apartment. And that's just a sampling.

Sally Schneider
Sally's Featured Recipe
Basic Cooked Beans, Peas, and Lentils

Click here for recipe


Sally Schneider is a cookbook author, journalist and creator of  a lifestyle blog titled “the improvised life,” about resourcefulness as a daily practice. She is a regular contributor to public radio’s The Splendid Table and is a featured blogger on the Atlantic Monthly’s food blog.


Sally is the author of the best-selling cookbooks The Improvisational Cook and A New Way to Cook, and has won numerous awards including four James Beard awards for her books and magazine writing. The Guardian newspaper named A New Way to Cook “one of the best cookbooks of the decade.”


She has written for publications such as The Los Angeles Times Magazine, Saveur, Food & Wine, Self and Connoisseur and has contributed to numerous books including The Encyclopedia of Appalachia, The Collected Traveler and America's Best Recipes. As a contributing editor to Food & Wine magazine, for many years she wrote a popular monthly column called “Well-Being.”


She has appeared frequently on television shows, including Good Morning America, The CBS Early Show, Multo Mario and Real Simple.


Sally has worked as a journalist, editor, teacher, stylist, lecturer, restaurant chef and small-space consultant, and once wrangled 600 live snails for the photographer Irving Penn. Her varied work has been the laboratory for the themes she writes and lectures about: improvising as an essential operating principle; cultivating resourcefulness and your “inner artist”; design, style, food — anything — that is cost effective, resourceful, and clearly outside the box.


She lives in New York City. Her website is; her blog is



Latest Recipes


Say goodbye to purchasing pre-made focaccia bread at the bakery, and say hello to making your own focaccia bread from scratch! This easy focaccia recipe requires some preparation and plenty of waiting but the results will be worth it. This versatile bread can be served as the base for a pizza or sandwich, or sliced as an elegant appetizer to share with family and friends. The focaccia uses the author's recipe for pizza dough as the foundation for this delicious take on the classic Italian dish.

(1 Votes)

Mashed Potato Cake

Use this technique of coating a nonstick pan with butter and grated aged cheese whenever you want to achieve a chewy crust on a savory sk...

(1 Votes)

Basic Cooked Beans, Peas, and Lentils

As a rule of thumb, dried beans triple in volume when cooked; 8 ounces (1 cup) dried beans will yield 3 cups cooked. This is a basic meth...

(1 Votes)


When flavoring beans with extra-virgin olive oil, drizzle some over the beans just before serving so that its flavor hits the palate with...

(1 Votes)

Mozzarella Rice

Mozzarella has the virtue of being lower in calories and fat than most cheeses, at only 80 calories per ounce. It is worth seeking out a...

(1 Votes)

Citrus and Olive Oil Sauce for Roasted or Grilled Fish

With its fresh vibrant flavor, this simple citrus and olive oil sauce is a favorite all-purpose sauce for fish, learned from chef Roger ...

(1 Votes)

Oven-Steamed Red Snapper with Fennel and Curry

In this recipe, just a small amount of curry powder marries with the leeks and fennel to give a delicate perfume to the fish.

(1 Votes)

Miso-Sake-Glazed Fish Fillets and Steaks

Many years ago, I tasted a spectacular grilled ling cod that had been marinated in sake kasu, the dregs left from the fermentation of sa...

(1 Votes)

Foolproof Roast Turkey

I know of very few people who don’t get anxious at the prospect of roasting a turkey. Because the breast cooks more quickly than the dark...

(1 Votes)

Basic Pizza Dough

This dough is very easy to make and works well for either thin- or thick-crust pizza and focaccia. Letting the dough rise slowly, either...

(1 Votes)

Coriander-and-Orange Scented Scones

These fragrant scones employ the technique of using buttermilk to achieve a tender crumb while using a good deal less butter than usual....

(1 Votes)

Corn Blini

These light, crispy cornmeal cakes are my all-time favorite pancake. They have an affinity with both savory and sweet accompaniments. Fo...

(1 Votes)

Sandy’s Curry Powder

Unable to find a great commercial curry powder, talented cook and friend Sandy Gluck divined her way thorough an array of spices to make ...

(1 Votes)
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