Sally Schneider

A former chef, Sally Schneider has won numerous awards—including four James Beard awards—for her books and magazine writing. She is creator of the lifestyle blog Improvised Life, a featured blogger on The Atlantic Monthly's Food Blog, and author of The Improvisational Cook and A New Way to Cook. She has served as a contributing editor to both Saveur and Food & Wine, and her work has appeared in The Los Angeles Times Magazine, Saveur, Food & Wine, SELF and Connoisseur.

Content By This Author

Four fall recipes that only have a few steps -- you put them in the oven, and go on to the next thing.

You can make this dish with either sweet or sour cherries, adjusting the sugar upward for sour ones, and cooking down their abundant juices as necessary.

When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.

Quinces wait quietly for the few people that know how to cook them.

This is my down-and-dirty version of a malted milk ball: an intensely malted-milk-laced sheet of fine chocolate, broken in chunks.