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
Black Bean Soup with Bananas
I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites.
Braised Pears in a Caramel Sauce
Sprinkling pears with sugar helps draw out their juices and makes a natural caramel.
Stew of Red Summer Fruit
The dessert even improves after one day in the refrigerator, when the juices thicken slightly and the flavor of the fruit becomes more intense. It will keep for several days.
Good Lady Apples Bon Femme
For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed.
Monkfish Roulade
A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli rabe that has been sautéed with mushrooms and garlic, and cooked on top of the stove.
Escoffier Quenelles
A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.
Baked Alaska
Made of ice cream surrounded by pound cake, covered with a meringue, and baked briefly just before serving, Baked Alaska is always impressive.
Apricot and Pistachio Soufflé
Although the soufflé is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.
Scrambled Eggs in Bread Cases with Candied Oyster Mushrooms
Whisking scrambled eggs almost continuously as they begin to set allows only the smallest possible curds to form, producing the creamiest mixture.
Gnocchi Maison
For this recipe, I add mashed potatoes to the dough for Parisian gnocchi to create an appealing hybrid that I particularly like.
