Phoebe Lapine is a New York City-based food writer, gluten-free chef, culinary instructor, recipe developer, and author of the forthcoming memoir The Wellness Project. On her award-winning blog, Feed Me Phoebe, she shares recipes for healthy comfort food, and insights about balanced lifestyle choices beyond your plate.
Phoebe has given thousands of people the tools to eat cleaner with her original, accessible approach to cooking nourishing meals from scratch.
In 2013, Food & Wine magazine named Feed Me Phoebe as one of the top food blogs in their first ever Digital Awards. The magazine has also featured over 100 of Phoebe’s original recipes. Saveur nominated the site as a Best Special Interest Blog in their 2015 Food Blog Awards.
Above ease and self-sufficiency, Phoebe believes that feeling good about your body and your food, is the most compelling reason to get in the kitchen and get cooking. She embraces a balanced diet, eats the good with the bad, and thinks that kale lasagna is better than no lasagna at all.
She is also a regular contributor to The Huffington Post, Food52, Kitchen Daily, and Mind Body Green, where she also teaches the e-Course How to Make Healthy Meals on a Budget and in a Time Crunch. Her recipes, writing, and cookbook have been featured in Shape, Cosmopolitan, Marie Claire, Food & Wine, The New York Daily News, The Wall Street Journal, The Boston Globe, O! Magazine, and Glamour, among others.
After graduating Brown University in 2007, Phoebe was hired by L’Oreal, where she worked in global marketing and developed women’s fragrance brands for Ralph Lauren. To balance her day job with her love of cooking and feeding friends, in November 2008, Phoebe co-founded a food website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. Her first cookbook, In the Small Kitchen, was published by Harper Collins in May 2011, with a foreword by Ina Garten, who’s Food Network Show, The Barefoot Contessa, Phoebe has appeared on three times. In the Small Kitchen is now in its second printing.