The Weiser Kitchen
Fall Panzanella with Roasted Chickpeas, Butternut Squash, Corn, Kalamatas, and Goat Cheese

Fall Panzanella with Roasted Chickpeas, Butternut Squash, Corn, Kalamatas, and Goat Cheese

The Weiser Kitchen
Roasted Parsnips, Brussels Sprouts, and Beets

Roasted Parsnips, Brussels Sprouts, and Beets

The Weiser Kitchen

BY TAMI WEISER —
Writer, Food
Anthropologist,
Culinary
Professional

Fresh Pea Half-Moon Ravioli

Fresh Pea Half-Moon Ravioli

The Weiser Kitchen
Escarole Soup with Pasta and Beans

Escarole Soup with Pasta and Beans

Come for the recipes,
stay to get wiser.

Crostini with Smoked Olive Oil, Fava Bean and Roasted Garlic Hummus, Date Syrup and Arugula

Crostini with Smoked Olive Oil, Fava Bean and Roasted Garlic Hummus, Date Syrup and Arugula

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    Spice Mixes: Spicing Up the Everyday with Ease

    Spice Mixes: Spicing Up the Everyday with Ease

    Avocados Stuffed with Solterito Salad

    Avocados Stuffed with Solterito Salad

    The Weiser Kitchen™

    Latke-Rama: Globally Inspired, Flavor-Packed Latke-ish Recipes for Chanukah and Beyond

    Latke-Rama: Globally Inspired, Flavor-Packed Latke-ish Recipes for Chanukah and BeyondDecember 6, 2016

    3 Reasons Why Brown Sugar Is in My Pies and Tarts

    3 Reasons Why Brown Sugar Is in My Pies and TartsNovember 21, 2016

    Dip Along with Me

    Dip Along with MeNovember 16, 2016

    A Bevy of Make-Ahead Thanksgiving Desserts

    A Bevy of Make-Ahead Thanksgiving DessertsNovember 13, 2016

    A Basketful of Winter Bread Recipes

    A Basketful of Winter Bread RecipesNovember 10, 2016

    Recipes for a Vegetarian Thanksgiving

    Recipes for a Vegetarian ThanksgivingOctober 20, 2016

    The One Challah for Your Sweet New Year

    The One Challah for Your Sweet New YearOctober 1, 2016

    Four Nontraditional Honey Treats for the Jewish New Year

    Four Nontraditional Honey Treats for the Jewish New YearSeptember 28, 2016

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    Tami Weiser

    Founder and Publisher, Editor-In-Chief, Writer, Recipe Developer

    Tami Weiser

    TAMI GANELES WEISER is a writer, recipe developer, culinary educator, and caterer. Her website, TheWeiserKitchen.com, an inspiring and popular resource for creative cooks, was a finalist for the IACP digital media awards for 2015. She is a regular contributor to The Kitchn, ZesterDaily.com/MSN, Moment Magazine's Talk of the Table, The Forward, Tablet magazine, Food 52, The Nosher, Honest Cooking, and TheHomeMonthly.com/Recipe Box, as well as other outlets.

    An alumna of Vassar College with a degree in anthropology, and a University of Miami-trained attorney, Tami also did graduate work in ethnomusicology and studied theater arts. She has travelled extensively, worked on archeological digs aplenty, and has for many years taught culinary traditions and how to be an intuitive, fearless cook. She is a trained chef, a highest-honors and award-winning graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York, where she worked in the avocational cooking department. She also worked in a variety of restaurants, bakeries, and websites, conducting interviews and writing profiles of leading chefs in both video and in print. She is also a fiction writer and continues her lifelong studies with a variety of best-selling, award-winning writers; she regularly attends (and is invited to) writer's workshops, revivals, and retreats.

    Her lifelong and comprehensive charitable work includes cofounding the largest freestanding, nonprofit Suzuki music school in the U.S. and organizing and teaching art history to elementary school children. She resides with her husband, son, two daughters, and dog, Oreo, in Westport, Connecticut.

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