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Selma Brown Morrow head shot - Bon Appétit

Selma Brown Morrow

Contributor

Selma Brown Morrow worked as a food editor at BA for nearly 25 years before taking off to develop and cross-test recipes for the likes of celebrity chefs and numerous other publications, including EatingWell, Vegetarian Times, and Epicurious. Morrow is also the author of several cookbooks, including Williams Sonoma: Potato.

Recipes

Golden Beet Soup

Recipes

Cauliflower and Horseradish Gratin

There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.
Recipes

Sausage and Vegetable Sauté with Eggs

Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper.Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to "grab and eat".
Recipes

Dilled Potato and Pickled Cucumber Salad