Amy Scattergood

Writer

Amy Scattergood is the food editor for the Los Angeles Times. She has degrees from Yale Divinity School, the Iowa Writers Workshop and the Cordon Bleu and has written a book of poetry and co-written a whole grain cookbook. Although originally from Iowa, she’s lived in L.A. for a long time now and will continue to do so, as long as tacos and the Pacific Ocean exist.

Recent Articles

  • Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch

    Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch

    Depending on your family’s traditions, you might spend your Easter morning hiding eggs in the shrubbery or baking hot cross buns, heading to church or watching old Judy Garland movies on Amazon. Maybe you read crime novels — this is an actual Easter tradition in Norway — until noon. But whether...

  • This year, the best restaurant in the world is American

    This year, the best restaurant in the world is American

    Eleven Madison Park in New York City was awarded the top spot on the annual list of the World’s 50 Best Restaurants, which was announced Wednesday in Melbourne, Australia. Chef Daniel Humm and co-owner Will Guidara’s American restaurant moved up on the list, surpassing chef Massimo Bottura’s Osteria...

  • Your 2017 guide to great Los Angeles bakeries

    Your 2017 guide to great Los Angeles bakeries

    The bread scene in Los Angeles, unlike in the bakery towns of San Francisco and Paris, tends to be inconstant, to go in waves — or rises, if you will. If the first rise was centered in Culver City’s Helms Bakery, whose bread trucks ran from 1931 to the late ’60s, then the second was Nancy Silverton’s...

  • One-third of the world's food is thrown away. What can we do about it?

    One-third of the world's food is thrown away. What can we do about it?

    As we celebrate what chefs can achieve in their restaurants, both in the kitchen and on the plate, it’s sometimes easy to forget that too many people do not have access to that food, and that much of it goes to waste. How do we translate that awareness into action? Join the discussion as five world-class...

  • The beloved, award-winning food magazine Lucky Peach is closing

    The beloved, award-winning food magazine Lucky Peach is closing

    For the last six years, the covers and stories of the magazine Lucky Peach — brightly colored as candy and just as addictive — have likely graced your coffee tables, your kitchen counters, your bedstands, your bathroom sinks. The quarterly food journal, launched in 2011 by Momofuku’s David Chang,...

  • Mexican cuisine and mash-up foods

    Mexican cuisine and mash-up foods

    It’s almost spring somehow, which means that it’s time to set your clocks ahead: Daylight saving time is Sunday. So maybe go to bed early tonight, but not before you get a good dinner. You could make it yourself, of course — make some mac and cheese with your kid, regardless of how old she is;...

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