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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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This version packs in four stunning layers (five, if you count the fresh blueberry and lemon zest garnish). Lemony no-bake cheesecake meets the jammy center of blueberry pie, plus a thick layer of dreamy whipped cream and a buttery graham cracker crust. It’s light, creamy, and just sweet enough, with a subtle, sunny lemon flavor. Plus, you won’t need to turn the oven on, and it’s even better when you make it in advance.
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Kelli Foster
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Maria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.
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Maria Do
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Crispy outside + fluffy inside = perfection.
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James Park
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Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, about 6 minutes for refrigerated tortellini or 10 minutes for frozen tortellini.
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Kristina Razon
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Carolina Gelen immigrated from Transylvania to the U.S. in 2021 to focus on her career as a food content creator. She has an online community of over 2 million cooking-enthusiasts. Carolina is a former Food52 resident, and her goal as a food content creator and recipe developer is making your experience in the kitchen more fun, affordable and approachable. Some of her most popular recipes include her upside down orange olive oil cake, roasted cherry tomato soup, or fudgy chocolate feta cookies.
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Carolina Gelen
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Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
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Renae Wilson
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