Sally Pasley Vargas

SALLY PASLEY VARGAS is a writer, photographer, recipe developer, and cooking teacher. Her cookbooks include The Blueberry Cookbook, The Cranberry Cookbook, Food for Friends, and The Tao of Cooking. She launched her culinary career as a line cook in a restaurant near Woodstock, New York. Her country neighbor, retired Chef Eugene Bernard and head of the Escoffier Room at Culinary Institute of America was her first mentor. She went on to intern with pastry chef Albert Kumin at the C.I.A. Her expertise is bringing joy and sustenance through baking and recipes that are good and good for you.

Vargas currently writes the column “The Confident Cook” for the Boston Globe Wednesday Food Section and contributes to the website Simply Recipes. Her interest in photography has led Vargas to combine her love of cooking with photos of beautiful food. She can be contacted at https://sallyvargas.com/