Bonnie Benwick, deputy food editor and recipe editor at the Washington Post, is obsessed with good recipes. She tests and edits a slew of them every week for the paper’s Food Section, and wrote the Post’s first cookbook.
She also manages a crew of 30 testers, sometimes makes dishes at home for the photo shoots, and is not above running around town to find a prop or ingredient for a dish.
We met on e-mail, when she told me she was reading my book, Will Write for Food, while on vacation! More recently she interviewed me on cooking smarter, and after discussing my rant on not specifying the amount of salt in recipes, she wrote this feature article: ‘Salt to taste,’ taken with a grain of regret. Here are her thoughts on what makes a good recipe for the Washington Post, should you wish to pitch her:
Q. Where does the Washington Post get its recipes ?
A. It’s a mix. I choose some from new cookbooks, some come from