Sally Vargas

After twelve years in the restaurant kitchen, Sally began writing about food.

She is the author of four cookbooks. The Tao of Cooking, her first book, drew upon her experience at The Tao, a popular vegetarian restaurant in Bloomington, Indiana. Subsequent books include Food for Friends (gifts of food), The Cranberry Cookbook, and The Blueberry Cookbook.

Sally is a regular correspondent for the Boston Globe Wednesday Food Section. She teaches cooking, develops recipes, photographs food, and occasionally creates memorable meals for clients.

Favorite meal: "My favorite meal is anything someone else cooks for me; I’ll take a hot dog if you will cook it for me, I’m not fussy. Also, my last name is pronounced Paisley, a stumper for those who don’t know me!"

Sally is a graduate of Vassar College. She received her culinary training while working in a restaurant in upstate New York from Eugene Bernard, a retired French chef, neighbor, and instructor at The Escoffier Room at the Culinary Institute in Hyde Park, NY. In addition to ‘in restaurant’ trainings, Bernard sent Sally to the CIA to study pastry with Albert Kumin. After 12 years behind the stove and ovens in restaurants, Sally began writing about food, developing recipes and authoring cookbooks. She is also a self-taught photographer.