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About Me

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Maggie Shi is a food and travel writer, editor, recipe developer, and voracious eater who developed her passion for food at her first job, Epicurious. She's also worked for Food Network,, AOL,, iVillage,, and She spent 5 weeks as a WWOOF volunteer working on small farms in Maine and is a certified Kansas City Barbeque Society judge. Maggie graduated from Princeton University and the Institute of Culinary Education, makes killer bacon-wrapped dates, and is obsessed with hot lobster rolls (toasted bun, lots of butter, hold the mayo), breakfast tacos, mustard, and boiled peanuts. Her first cookbook, Slow Cooker Family Favorites, was published by W. W. Norton & Company in October 2016. 

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