Just a Taste » About

About

Welcome!

Thank you for visiting Just a Taste, the online home for my recipes and culinary musings about the wide world of food and entertaining. Here you’ll find page after page of my favorite tastes, featuring everything from easy appetizers and creative cocktails, to quick-fix meals and, of course, endless desserts.

I’m a big proponent of keeping things light in life (and I’m not talking about calories). I eat balanced meals and never deprive myself of life’s culinary indulgences, which includes having just a taste of anything and everything sweet. I hope Just a Taste will inspire you to explore your life through food and to remember that there is always room for dessert!

Photo: Diana Levine

About the Author: Kelly Senyei

I am a multimedia lifestyle journalist, photographer and chef who made my way from San Diego to New York City to pursue a career combining my passions for journalism, entertaining and food. In addition to creating Just a Taste, I am also the author of Food Blogging For Dummies (Wiley, 2012) and work as an online editor at Condé Nast.

I graduated with highest honors from The Institute of Culinary Education in 2010 and conceptualized and launched the school’s first official blog, DICED. I completed my apprenticeship in the Food Network Kitchens, where I cross-tested recipes, assisted with cookbook photo shoots and had the opportunity to cook in a rehearsal battle of Iron Chef America (the secret ingredient was popcorn!).

Before honing my craft in the kitchen, I received my master’s degree in broadcast television from The Graduate School of Journalism at Columbia University and my undergraduate degree from Northwestern University. I have written for Glamour.com, FoodNetwork.com, and currently Epicurious.com and Gourmet.com.

I have had the opportunity to interview everyone from Wolfgang Puck and Kathy Griffin, to Jeff Gordon and Tom Colicchio. I’ve also written in depth about the topics of the frozen yogurt fallacy, dining at the Playboy Mansion, professional athletes’ diets, unexpected food fees, extreme couponing, low-carb diets and more.