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SALLY PASLEY VARGAS is a freelance writer and photographer and the author of The Cranberry Cookbook, Food for Friends, The Tao of Cooking. She launched her culinary career as a line cook in a restaurant near Woodstock, New York. Her country neighbor, retired Chef Eugene Bernard and head of the Escoffier Room at Culinary Institute of America was her first mentor. She went on to intern with pastry chef Albert Kumin at the C.I.A.

Vargas is a recipe developer, photographer, and cooking teacher and currently writes the column “The Confident Cook” as well as seasonal recipes for the Boston Globe Wednesday Food Section. She has written for Vegetarian Times and contributes to the website Simply Recipes. Her interest in photography has led Vargas to combine her love of cooking with photos of beautiful food.