Stella Parks is a graduate of the Culinary Institute of America, and a James Beard Award nominated writer for Serious Eats. Her inventive approach to classic desserts led Food & Wine to name Stella one of America’s Best New Pastry Chefs, and her recipes have appeared publications such as the New York Times, Garden & Gun, and the Wall Street Journal. She spends her spare time playing video games, quoting Star Trek, and obsessively re-watching Twin Peaks. Like Agent Cooper, she’s always on the prowl for a good cup of coffee and slice of cherry pie.
