Sarah Fritsche

For over a decade Sarah was a staff writer with the San Francisco Chronicle’s James Beard Award-winning Food team, where she reported on the Bay Area's obsession with all things food and headed up the test kitchen. Most recently, Sarah served as the recipe editor for online grocer and meal kit service, Good Eggs. Sarah's recipes and writing have also been featured on The Cheese Professor and Simply Recipes. As a consultant, she's worked with a variety of corporate clients, including Laura Chenel, Dough Wines, Resy, and Hidden Valley Ranch. Sarah earned her culinary degree from the California Culinary Academy.
These Almond Flour Waffles Are Naturally Low-Carb and Gluten-Free
They're light and crispy, too.
Aug 31, 2022
Make a Perfect Club Sandwich Before Summer Is Over
It deserves just as much love as a BLT.
Aug 14, 2022