Amy Graves

Previously the author of “Sauce,” a restaurant column for the Boston Globe, Amy went on to serve as an Associate Editor for the ATK Reviews team, with work appearing in the product review sections of Cook’s Illustrated and Cook’s Country magazines. Now a freelance food writer based on Cape Cod, Amy writes for Serious Eats and contributes regularly to a variety of digital food and lifestyle publications.

Favorite Purchase

That would be our pot rack. The kitchen in my and my partner’s first apartment in Cambridge, MA was cramped, and every pot and pan had to go in the stove for storage…or under the sink. And always, always, the pan I needed was buried under a heavy Dutch oven—or accidentally preheating in the oven. Cooking anything just had that extra layer of work. One day we were browsing online for storage ideas and Williams-Sonoma had a pot rack that just fit. There are so many different designs that almost any space can take one, and ours went above the kitchen sink but didn't block the view out of the window. From then on, we really did cook dinner at home more often.

Amy holds a B.A. in English Literature from Smith College and a Grande Diplome in Classic Culinary Arts from the French Culinary Institute (now a part of the Institute of Culinary Education).