Lygeia Grace

Senior Editor

What do you do on a daily basis?
I manage and edit the hundreds of incredibly diverse recipes that come out of Food Network Kitchens and the dozens of cooking shows on Food Network and Cooking Channel monthly.

Who is your culinary icon?

Judith Jones, the editor of Mastering the Art of French Cooking, and the great works of Marcella Hazan, Edna Lewis and Marion Cunningham

Who is your favorite food TV personality, past or present?
Jacques Pépin and Guy Fieri

What’s your favorite cookbook?
Alice Waters' The Art of Simple Food. Her take on the basics is easy, but never boring.

What dish or ingredient will we never catch you eating?
Head cheese

What’s your favorite condiment?

Anything pickled, from cucumbers to Indian limes

What’s the first dish you learned to make?
Ratatouille. To this day I have an aversion to mushy vegetables.

Sweet tooth, salty tooth or both?
Salty for breakfast, lunch and dinner

What kitchen tool can’t you live without?
A good lettuce spinner and a Y-shaped peeler. I'm salad-obsessed, and I use them both daily.

What music do you like to listen to in the kitchen?

NPR news and country music

What’s your favorite food scene from a movie?
Charlie Chaplin eating his boot in The Gold Rush. The gusto and delicacy he brings to the task is at once heartbreaking and wonderful.

What’s your favorite alcoholic beverage?
A rye-based Manhattan. Learning how to make my own maraschino cherries is next on my to-do list.

If you weren’t in food, what career would you have liked to have tried?
Historian

What’s your favorite “food city” to visit?
Italy's Ligurian Coast