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Lindsay D Mattison

Lindsay D. Mattison

location-pin Portland, OR

School: University of Tennessee

Expertise: Cooking techniques; Recipe development; Product testing

Lindsay D. Mattison

  • 7 years in food publishing, including freelance recipe development, food writing and product testing
  • Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant
  • Co-author of two Ayurvedic cookbooks: My Mother's Ayurvedic Kitchen and Ayurveda: Breaking the Rules Without Breaking the Principles

Experience

Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs.

Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).

Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.

Education

  • University of Tennessee, bachelor's in Spanish language and literature
  • Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis

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

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Spanakopita

This Mediterranean dish is always a crowd-pleaser! Phyllo dough can be tricky to work with, so I always make sure the dough is only briefly thawed before using it. Usually, I take it out of the freezer and let it sit on the counter while I prep the spinach mixture. —Lora Moncure, Portland, Maine
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Roast Beef Sliders

I love to cook big Sunday dinners for my family when time allows, and almost better than the dinner is finding new and tasty ways to re-purpose the leftovers. This recipe is a great way to use up leftover roast beef. For an even more savory flavor (if that's possible!), use a smoked variety of cheese. —Shannon Dobos, Calgary, Alberta
Gin And Tonic Exps Tohcom22 269274 Dr 04 12 4b

Gin and Tonic

The standard gin and tonic recipe is easy to follow and to build on if you’re feeling adventurous. The classic cocktail is bright and zesty in flavor and refreshing to cool you down on those hot summer days. —James Schend, Pleasant Prairie, Wisconsin