About Heath Goldman

Heath has been a culinary editor at Food Network for over five years, where she writes instructional cooking articles (think: how to cook chicken breasts so they’re actually juicy) and creates recipes that are low maintenance with big flavor. She's a trained chef who’s been creating food content for national publications for over ten years, including brands like Real Simple, Southern Living, Food and Wine, Food Network, and PureWow.

Experience: Line cook at L'ecole Restaurant in New York, stage at Le Bernardin in New York, pastry chef at Williams College Bakery in Massachusetts, caterer for tens of private events.

Education: Graduate of the French Culinary Institute (now known as Institute Of Culinary Education), a professional culinary arts program that consists of 650 instructional hours. Graduate of Williams College with a Bachelor of Arts in English and Studio Art.

Heath's Stories

Heath's Recipes

Pull-Apart Whipped Ricotta Crackers

Silky Tomato Toasts

Spanish-Inspired Tapas Board

Clam Dip

Air Fryer Flower Fries

Baked Avocado Chips

Scoopable Green Chopped Salad

Scoopable Mediterranean Chopped Salad

Air Fryer Buffalo Cauliflower Bites

Air Fryer Jalapeño Poppers

Air Fryer Crab Rangoon

Crispy Grill Pan Chicken Thighs

Skillet Chicken Thighs with White Wine–Butter Sauce

4-Ingredient White Chocolate Avocado Truffles

Air Fryer Breakfast Tacos

Air Fryer Biscuit Egg Sandwiches

Air Fryer Hash Brown Egg Bites

Caprese Chicken Breasts Pan-Fried from Frozen

Marinara Poached Chicken from Frozen

Juicy Chicken Breasts Baked from Frozen

Easy Chocolate Marshmallow Mousse

5-Ingredient Creamy White Bean Soup

5-Ingredient Chicken Pesto Soup

5-Ingredient Apple-Butternut Squash Soup

Miniature Yule Log Yodels

Chocolate Christmas Tree Cookies

Twinkling Christmas Tree Lights Cake