Ashlee Redger

Ashlee attributes her love of food to growing up in a tiny town in the midwest, where the food was humble and almost always made from scratch. She attended Johnson & Wales University in Denver to study culinary arts, nutrition, and food science.

While in school, she discovered that her greatest passion is writing and creating recipes for home cooks. With her work, she hopes to help “demystify” cooking and empower everyone to feel confident in the kitchen.

In her early career, Ashlee managed the test kitchen at a Colorado-based spice company. She developed dozens of recipes and new products during her time there.

Ashlee completed an interning stint at America’s Test Kitchen in 2018, then spent a few years leading culinary innovation at an up-and-coming breakfast restaurant. She has cooked hundreds of pancakes and thousands of eggs (and yes, she still loves both).

Now, she is a full-time freelance writer, recipe developer, and all-around food geek. She loves hosting dinner parties, drinking bourbon cocktails, and reading food blogs.

Favorite Purchase

My ThermoWorks ChefAlarm probe thermometer has been an indispensable investment. I pride myself on making the best Thanksgiving turkey, and this is my secret weapon to do so each November. For the other 364 days a year, I use it for beautiful roast chickens, fancy bread loaves, and pork tenderloins, just to name a few dishes.

Ashlee has a B.S. in Culinary Nutrition with a focus in Research & Development from Johnson & Wales University.

Other Works

Farmers Market Finds: Ela Family Farms Has Been Growing Fruit for Four Generations, Westword
Get Cooking With Three New Books by Colorado Authors, Westword
Featured in How to Go From Home Cook to Professional Recipe Developer by Caroline Hatchett, Wine Enthusiast Magazine