Suzanne Podhaizer

Burlington, VT

School: University of Vermont

Expertise: Recipe development; cooking techniques; baking; beer, wine & cocktails; gardening & plant care; grocery shopping; photography; foraging; fermentation; eating local; farm-to-table cooking

Suzanne Podhaizer

20 years working as a professional food writer and editor with more than a decade of experience teaching cooking classes focused on seasonal ingredients
Owner and operator of Salt Cafe in Montpelier, Vermont, which received mentions in The New York Times, EveryDay with Rachael Ray, Yankee magazine and Smithsonian magazine
Food editor, then freelance writer for Seven Days newspaper
Winner of the AltWeekly Award for Best Food Writing in 2008
Cooked for artists from Octavia E. Butler's "Parable of the Sower" opera on retreat at the Ucross Foundation in 2019

Experience

Suzanne has been working in the food space as a chef, editor and writer for nearly 20 years. After earning her degree in food studies at the University of Vermont-Montpelier, Suzanne worked as the food editor of Vermont’s Seven Days newspaper and won a national award for her food coverage. Her next venture was a farm-to-table restaurant with a changing menu for which she developed hundreds of recipes. These days, she develops and shares all kinds of recipes and cooking techniques at Taste of Home, makes maple syrup and grows vegetables, mushrooms and edible flowers in Vermont. She’s also a traveling retreat cook and loves feeding artists to help fuel the creative process.

Education

University of Vermont, bachelor's in interdisciplinary food studies

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

scooping out the seeds and preparing a butternut squash before freezing it

How to Freeze Squash, Both Summer and Winter Varieties

Enjoy your harvest year-round when you learn how to freeze squash. This guide shares different techniques to keep different types of squash as fresh as possible.

S’Mores Dip

We love making s'mores when we go camping or have a campfire in our backyard, and this easy dip allows us to enjoy this yummy treat any time of the year. I like to make this in a stoneware or cast iron dish to help it retain heat. Try substituting milk chocolate morsels for the semisweet or mini peanut butter cups or peanut butter morsels in place of the chocolate. —Patricia Prescott, Manchester, New Hampshire

Baked Teriyaki Salmon

Hundreds of years ago in Japan, cooks began bathing fish in a combination of soy sauce and rice wine, and