Location
Greenville, South Carolina
School
Western Colorado University
Expertise
Baking Techniques, Cooking For Crowds, Southern Recipes
- Jennifer's fondness for school food led to creating innovative and healthy recipes for colleges and private schools in South Carolina.
- She earned a journalism degree as a pastry chef's assistant in Gunnison, Colorado, where she learned to laminate croissants by hand, decorate pastries and cakes, and shape thousands of bagels in a high-altitude setting.
- Born and raised in Birmingham, Alabama, Jennifer grew up around a big family full of seasoned cooks who taught her the art of growing vegetables and preparing classic Southern recipes for large groups of family and friends.
Experience
Jennifer has been a freelance writer since 2003 and was nominated for a Pushcart Prize in 2004 for an essay about her life as a chef's wife. She was the managing editor of an alt-weekly in Huntsville, Alabama, before reporting for and editing newspapers in South and North Carolina. Adding food writing to her resume was an easy transition since she's worked in professional kitchens for most of her career. Jennifer has written about food politics for Civil Eats and contributed recipe tutorials for WonderHowTo and Bham Now. In 2014, she founded the food and lifestyle blog Radiclet. She currently freelances as a digital content creator.
Education
Jennifer has a bachelor's degree in journalism and English from Western Colorado University.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
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If you're looking for the perfect Super Bowl snack that hasn't been done to death (we're looking at you, nachos), try crafting a potato chip tower. Here's how.
By J. Henley
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There's a self-styled Italian street-food place in New York serving unbelievably good-value giant bowls of pasta cooked in a Parmigiano Reggiano cheese wheel.
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Steak tips taste great on the first go around, but what about when it comes time to reheat the leftovers? We asked an expert for advice to keep things tasty.
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Be patient. No, really. Pot roast in the oven is easy, but it does take time, so plan accordingly, says Jesse Moore, corporate chef of Cargill Protein.
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It's a mind-blowingly simple way to set off the tanginess of the cheese and the richness of the savory shortbread dough of your cheese straws.
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Rich, comforting, filling French onion soup requires a well-chosen wine pairing. Our wine expert offers tips for both a red and white to serve with the dish.
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With its crunchy and creamy textures and savory flavor, broccoli casserole is a classic for a reason. But this three-cheese blend can make it even better.
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Here's an expert pitmaster's advice on how to easily and flawlessly cut beef brisket and ensure it retains its rich flavor and moisture each time.
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Most of the frozen pot pie cooking directions on the side of the box tend to focus on conventional ovens but don't fret.
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There's absolutely nothing to be intimidated about with this versatile and classic French pancake that can be made with both sweet and savory fillings.
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If you've ever wondered who is behind the Kirkland Signature brand of shrimp at Costco, then wonder no more. We have the answer.
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Latkas are a staple of Hanukkah, so it's only common sense that latka bars should be a staple of Hanukkah parties to allow for customization.
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A reduction spatula has a few unique features to help ensure your next fruit pie filling is the exact right texture so that it doesn't leak out.
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Caribbean barbecue is a tradition that dates back several hundreds of years. Here's a look at its history and the many things that makes it stand out.
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It might seem odd to add charcoal to a steak. But if you're after that crispy blackened crust, you'll want to give this popular BBQ seasoning a try.
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When grilling salmon, there are a myriad of factors to consider. One of the most important factors is whether to use direct or indirect heat.
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Cookbook author Lucy Seligman suggests using this combination of oil types to ensure crispier, more flavorful tempura the next time you're preparing the dish.
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It's safe to assume that most iconic seafood dishes are born in places close to the ocean. So why exactly is shrimp cocktail synonymous with Nevada?
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If you're looking for relaxed Southern vibes combined with high-quality dishes made with French cooking techniques, head on down to Dalton, Alabama.
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While a variety of red wines can work with any simple sweet potato pie recipe, the right pinot noir synchronizes each and every flavor.
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With this simple cake hack, you can frost a special dessert that looks cute. Texture is the name of the game here, with a paper towel and any buttercream.
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Is there any better way to start the day than with homemade breakfast sausage? We spoke with an expert to learn how to blend seasonings for sausage.
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We've got good news to report for anyone who has tried but failed to get their hands on one of the most popular seasonal pastry items at Starbucks.
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Cornstarch is a multifaceted kitchen staple, but when you run out of it in your time of need, there are a number of substitutes that will get the job done.
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The goal is to get the tea and spices down to the right size for the aesthetic while releasing and combining all the yumminess for the taste.
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A delicious quiche is a fantastic way to use up ingredients like ground beef, cheese, eggs, and your favorite burger toppings.
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Dumplings are a standard across cultures. In Italy there are two dumplings you need to know, gnocchi and gnudi, let's learn about both of them.
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