Wendy Goodfriend
I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.
Wendy Goodfriend's Latest Posts
Ballottine of Chicken with Spinach Filling
A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead.
Sea Bass in Shredded Potato Skin
These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.
Brandade De Morue au Gratin
Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.
Crispy Tuiles a L’Orange
Tuile means “tile,” and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange zest, this is a nice variation.
Quick Almond and Plum Cake
It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining ingredients.
Flan With Green Herbs
In home-cooking, a flan — be it sweet or savory — is a custard. The choice of herbs and greens used to season this savory flan can be altered based on your garden or market.
Quiche with Bacon
The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing the bacon in the filling.
Spinach, Ham, and Parmesan Soufflé
The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table.
Garlic Soup
Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty.
Onion Soup Lyonnaise-Style
From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish.
