About Hannah Kirshner
Contact me about food styling, recipe development, or writing at firstname.lastname@example.org.
What does a farm girl in Brooklyn do with a painting degree from the Rhode Island School of Design (RISD), and an obsession with food? Start a visually rich culinary publication! Write about cooking, develop recipes, and become a food stylist. Grow vegetables even if it's one scraggly tomato plant hanging from a fire escape, and find a way to keep chickens whether on a rooftop, in a neighbor's empty lot, a community garden, or the rare urban back yard (I've tried them all).
On our small family farm in Washington state, I learned how food grows—and a deep respect for nature and agriculture—by helping to cultivate vegetables and raise chickens, goats and sheep. I continued to study food by working my way through the chain of production: harvesting herbs on an organic farm, selling specialty produce, serving farm-to-table food, baking artisan pastries and selling them at farmers markets, creating artful wedding cakes, developing and implementing craft cocktail programs, and testing and developing recipes for publications.
People ask me if I miss painting. Yes, but studying art taught me the rigorous creative thinking and disciplined (some might say crazy) hard work that shape how I approach everything from creating a recipe to researching a travel story. I'm happiest when my culinary and creative interests overlap!
recipes, writing, and styling (click for styling images)
writing, illustrations: Sa-shi-su-se-so: The ABCs of Japanese Cooking
writing, illustrations: Four Great Edible Souvenirs to Bring Back From Japan's Top Culinary Region
writing, illustrations: A Field Guide to the Bouncy, Chewy Delights of Kyoto, Japan's best Mochi and Wagashi
writing, illustrations: Eat Your Way Through Japan with Ice Cream
recipe, writing, styling: How to Make a Perfect Matcha Latte, Without any Special Tools
recipes, writing, styling: How to Throw an Elegant Cocktail Party with Corner Store Ingredients
recipes, writing, styling: Skip the Trendy Brunch Spot and Make These Two Easy, Delicious Recipes Instead
recipes, writing, styling: Three 15-Minute Dinners That Are Better Than Take Takeout
writing, styling: The Japanese Way to a Better Highball
writing, illustrations: A Marathon Isn't Always 26.2 Miles, And 9 Other Quirky Things I Learned About Running In Japan
writing: Tokyo City Guide
Roads & Kingdoms
writing: The Sake Ambassador
writing: The Best Rolling Pin
recipe, writing: A Slushy, Boozy Reason to Never Get Rid of Your Ice Cream Machine
recipe, writing, styling : How To Make Japanese Kewpie Mayo at Home
recipe, writing, styling: The Japanese Seasoning Mix You'll Want to Sprinkle on Everything
writing, styling: How to Make a Wedding Cake Out of Donuts
recipes, writing, styling: Keep them Guesting, November 2014
Edible Brooklyn [recipes, writing, styling]
recipes, writing, styling: Recipe: Cardamom and Honey Squash Pie
recipes, writing, styling: Recipe: Salty Caramel Apple Pie with a Bourbon Crust
recipes, writing, styling: How to Make a Gluten Free Pie Crust
recipes, writing, styling: How to Make your Best Pie Lattice
recipes, writing, styling: Recipe: Blood Orange and Beet Cake with Goat Cheese Icing
Jewish Daily Forward
Facebook Live for Food52 and Travel Channel
There are too many to count now, but they're archived on Facebook!
The Dinner Special (Podcast)
The Egg Carton (Podcast)
New York Public Library