At the home of chef Erez Komarovsky in Mattat, Israel. Photo by Eilon Paz

At the home of chef Erez Komarovsky in Mattat, Israel. Photo by Eilon Paz

Gabriella Gershenson is a James Beard Award–nominated food writer and editor based in New York City. She has been on staff at Saveur, Rachael Ray Every Day, and Time Out New York magazines, and is a regular contributor to The Wall Street Journal. She has traveled the world reporting stories about the way we eat, and has published hundreds of articles in publications including The New York Times, The Boston Globe, Food & Wine, Food52, GQ.com, and Plate. A sampling of them live on this site. She is also an editor of the recently published books The 100 Most Jewish Foods (Artisan), Hummus (Magica), and Truth, Love & Clean Cutlery (Abrams), and moderates a series of food talks at Symphony Space and Temple Emanuel's Streicker Center. She has appeared regularly on TV and radio, including recurring stints on the Food Network's 24 Hour Restaurant Battle and The Best Thing I Ever Ate.

Follow her on Twitter and Instagram @gabiwrites. For professional inquiries, contact gabriellag@gmail.com.