Mary NolanMary Nolan

Hi! I am a professional chef and recipe developer. After spending more than a decade as the Executive Chef for Bon Appetit Magazine, I now share delicious and dependable meals for everyday kitchens.

As a young girl growing up in Iowa, it was like magic when I discovered that sugar and flour could make a cake. I still think that’s magical!  Restaurant and magazine work established my foundation as a technical chef. It is so important to me that I explain a recipe step-by-step in a way that sets you up for success. Taking just a bit of time to explain the nuances of materials and kitchen environments, leaves little room for guessing. I want to build your cooking-confidence during the process, and after that first wow-bite.

Trained at the Institute of Culinary Education in Manhattan, then inside restaurant kitchens of New York and Philadelphia, I now live and entertain in a historic Pennsylvania town on Chew Street (yes, really). My home is always bustling with family and friends, but I still make time for curiosity to join us at the table. I make what I like, I trust my instincts, and I love showing others how to do the same.