Blue Cheese and Shredded Iceberg Salad; Summer Squash Soup with Fried Onions and Crunchy Parmesan Breadcrumbs.

By
Emily Nunn
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3

​When’s lunch? Here’s the perfect soup and salad. Please enjoy. ​Read More

Emily Nunn
Emily Nunn is a freelance food writer and home-cooking evangelist living in North Carolina. She worked for almost a decade at The New Yorker, where she was an arts editor covering both theater and restaurants (she created Tables for Two, the magazine’s restaurant column) and as an award winning features reporter at the Chicago Tribune. Her writing about the arts has been featured in Vogue, Men’s Vogue, Elle, Details, Departures; her food writing has been featured in Food and Wine, Men’s Vogue, and the Chicago Tribune Magazine, among other publications. She is the author of The Comfort Food Diaries.
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