Stacy Fraser

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Title: Contributing Writer
Education: The Evergreen State College
Location: Charlotte, Vermont
Expertise: Recipe testing and development, recipe consulting

Experience

Stacy Fraser is an independent culinary professional based in Charlotte, Vermont. She was a kitchen manager at Burlington’s Penny Cluse Cafe for five years before joining the team at EatingWell, where she was test kitchen manager for 13 years. She continues to edit and develop recipes for a number of clients, and also co-owns a landscape business.

Education

B.A. in Ecological Agriculture, The Evergreen State College

About EatingWell

EatingWell, a Dotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn more about us and our editorial process.

Latest from Stacy Fraser

falafel salad with Lemon-Tahini Dressing
Falafel Salad with Lemon-Tahini Dressing
50 mins
Two open faced tuna melt sandwiches on whole wheat toast, placed on a blue pate
Tuna Melt
15 mins
Tofu with Peanut-Ginger Sauce
Tofu with Peanut-Ginger Sauce
25 mins
Vegetable Moo Shoo in a pan
Moo Shu-Style Vegetables
20 mins
Overhead view of a blue serving plate of Tortellini Primavera recipe with a fork
Tortellini Primavera
25 mins
A ceramic bowl filled with kale chips
Kale Chips
25 mins
Four roasted bread-crumb filled portobello caps on a light blue plate, garnished with fresh parsley
Roasted Portobello Caps
40 mins
Blueberry-Lemon Ricotta Pound Cake
Blueberry-Lemon Ricotta Pound Cake
4 hrs
artichoke mozzarella chickpea pasta salad
How to Make a Healthier Pasta Salad Recipe
Roasted kalettes in a bowl
Roasted Kalettes (Kale Sprouts)
15 mins
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Cured or Smoked Salmon Appetizer Platter
30 mins
Soy-Lime Roasted Tofu
Soy-Lime Roasted Tofu
1 hr 35 mins
hands using a fork to crimp the edge of a pie crust
How to Crimp or Flute Pie Crust
a recipe photo of the Mary's Zucchini with Parmesan
Mary's Zucchini with Parmesan
35 mins
a recipe photo of the Vegetarian Reubens with Russian Dressing
Vegetarian Reubens with Russian Dressing
25 mins
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Homemade Plain Yogurt
10 hrs
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Spicy Slow-Cooker Chicken with Lime, Basil & Mint
3 hrs 30 mins
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Quick Pickled Beets
40 mins
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Mexican-Inspired Coleslaw
20 mins
herb vinaigrette
Herb Vinaigrette
10 mins
a slice of pie on a beige plate
Deep-Dish Apple Pie
4 hrs
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Is It OK to Refreeze Previously Frozen Food?
Korean food ingredients
These 12 Ingredients Are Essential for Korean Cooking
sauteed mushrooms in a stainless steel pan with a wooden spoon
Garlic-Rosemary Mushrooms
20 mins