- Over 25 years experience in the food industry, including the Food Network
- Developed recipes for Volpi Foods, HelloFresh USA, and Clean Eating
- Contributed to Steven Rinella’s The MeatEater Fish and Game Cookbook, Saveur, German Life magazines, and Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We've Been
Liz Tarpy has over 25 years of experience working in the food industry - from her first job in a small organic sprout business to cooking at an inn along the coast of Maine to working in the production kitchen, test kitchen, and editorial departments at Food Network.
Liz has also developed recipes for Volpi Foods, HelloFresh USA, Clean Eating, and contributed to Steven Rinella’s The MeatEater Fish and Game Cookbook. She has had articles published in Saveur and German Life magazines. And an essay about eating rasam, a spicy soup from southern India, was part of the anthology Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We've Been. Liz started with Simply Recipes in 2021.
Fun Fact: "I'd much rather cook with and for other people. I've been known to eat pasta with lots of grated Parm ( the real stuff) for solo dinners more times than I can count."
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