Maggie Brooks

Maggie relocated to Boston from coastal South Carolina and joined the Boston team in 2010. After graduating from Elon University, she attended the Culinary Institute of Charleston and split her time between creating ice sculptures and croissants in class and working in a specialty cookie bakery. She worked as a test cook intern with America’s Test Kitchen and she now lives and cooks for her friends in Southie.

Restaurants

Asparagus and Smoked Salmon Frittata

Start a new tradition with a Father’s Day frittata.

Restaurants

Beginner Gourmet

Use fresh summer fruits in a crowd pleasing cobbler.

Restaurants

Beginner Gourmet: Strawberry Rhubarb Crostata

Free form pie made easy.

Restaurants

From Scratch: Raspberry Fritters

Make a special fruity treat for breakfast or dessert.

Style

DIY Face Masks

Head into the kitchen for glowing, summer-ready skin.

Restaurants

From Scratch

A recipe for carrot cinnamon waffles topped with just a bit o’ honey.

Restaurants

Beginner Gourmet: Banana Walnut Bread

Blogger Maggie Brooks adds quick breads to her series: "Recipes For Beginners."

Restaurants

Mother’s Day 2011

A roundup of all things excellent to treat our mothers.

Restaurants

Hot Enough For You?

Cookbook author Tony Rosenfeld fills us in on his latest release.

Restaurants

Hot Enough For You?

Cookbook author Tony Rosenfeld fills us in on his latest release.

Restaurants

From Scratch

Maggie Brooks shares her sweet lemon meringue pie recipe.

Restaurants

From Scratch

Sharing - and spreading - homemade Nutella.

Restaurants

Beginner’s Choice

Simple pointers for chicken sausage lasagna.

Restaurants

Sox-Inspired Fare

Area restaurants are getting Red Sox fever.