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Raeanne Sarazen | Dietitian, Food Writer & Editor

@rsarazen

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Author: The Complete Recipe Writing Guide
Specialize in blending the science of nutrition with the art of cooking

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Thank you, @ruhlman, for recommending my book, The Complete Recipe Writing Guide, to anyone new to cookbook writing.

As Michael Ruhlman writes in his newsletter, “fundamentals don’t change.” I couldn’t agree more—learning the fundamentals of recipe writing means building the skills to do it well, from development and testing to final edits and beyond.

That focus on foundational learning is also why I gift Michael’s cookbook, Ruhlman’s Twenty, to young adults who want to learn how to cook.

If you’d like to read more about Ruhlman’s Twenty, you can find it in Michael’s most recent newsletter (along with a mention of my book 😀).

https://ruhlman.substack.com/p/szechwan-stir-fried-beef (https://ruhlman.substack.com/p/szechwan-stir-fried-beef) by @rsarazen

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9 months ago

I had the pleasure of interviewing Jacques Pépin on the Good Eating TV show, and what I remember most after all these years is his warm and unassuming manner.

He has taught so many of us how to cook – not only with proper technique, but with joy. (When dietitians and other healthcare professionals ask me whether they should go to culinary school, one of the alternatives I suggest is to buy one of Jacques ‘technique” books and watch his “Cooking at Home” YouTube series—where he teaches real-life, unfussy cooking.

And a side note—I like having something in common with Jacques – he believes in following a recipe exactly as it’s written —at least the first few times before eventually improvising. Me too! It’s one technique I use to continue to learn.

Happy 90th birthday, Jacques Pépin. Would love to cook with you again! @jacquespepinfoundation. @eatright_pro by @rsarazen

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10 months ago

Register for my upcoming webinar with @teachingkitchens: Monday, October 27th, from 1:00 - 2:00 pm PT / 4:00 -5:00 pm EST.

This session will help culinary and nutrition professionals strengthen their recipe development process with clear, practical strategies for building a sustainable and scalable recipe workflow. Topics will include the use of AI in the recipe workflow, creating nutrition parameters for your health focused recipes, and more.

🎓 Approved for 1 CPEU for RDs/DTRs
@eatright_pro

💻 Free for TKC Members | $39 for Non-Members
🔗 Register now: https://lnkd.in/g2P7i-uU by @rsarazen

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a year ago

What fun I had guest lecturing this week for master’s-level nutrition students in a Food Service Management course at the University of Illinois at Chicago.

Huge thanks to Chef Renea Lyles for welcoming me into your classroom—I love that you’re using my book, The Complete Recipe Writing!

I spoke about turning academic skills into real-world practice:

·      Building kitchen expertise
·      Writing clear, reproducible recipes
·      Using AI as a tool in food and healthcare

At the end of class, the students shared some creative ideas for their health-focused CPG assignment—liver, anyone?—and asked thoughtful career questions:

·      How can I earn more in this profession?
·      What’s the value of joining a professional organization today?
·      What advice do you have for my career path?

Let’s just say, I’m glad my kids weren’t there to roll their eyes at some of my answers!

(And thanks for the honey😊.) by @rsarazen

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a year ago

MEET THE TEAM⭐Raeanne Sarazen, MA, RD⭐

With nominations for the @eatright_pro due by Monday, August 18th, we're excited to feature Raeanne in this month’s #LeadershipSpotlight! As a dedicated member of our #dbcdpg Nominating Committee, Raeanne plays a key role in shaping the future of our profession. Still thinking about running for Academy elections? Don’t wait—use this link to throw your name in the hat today!

Raeanne Sarazen is a registered dietitian, classically trained chef, and award-winning food writer and editor. Her book, The Complete Recipe Writing Guide, garnered the prestigious 2024 @iacppix cookbook award in the reference & technical category. Her writing and recipes have appeared in The Chicago Tribune, The Wall Street Journal, Cooking Light, Better Homes and Gardens, and other leading publications. As a culinary and nutrition consultant, Raeanne collaborates with major health organizations, nonprofits, and food companies on their food, nutrition, and recipe content and strategy. Raeanne serves as an advisory board member for the American College of Culinary Medicine and the Chicago chapter of Les Dames d’Escoffier.

She joined DBC to network and learn from other dietitians who have taken a unique career path. Being part of the DBC leadership team has created opportunities to build meaningful professional connections — something she values.

Her education inlcudes MA in new media/digital studies, DePaul University; BA nutrition and dietetics, U of Illinois; culinary school graduate, Le Cordon Bleu

Guilty pleasure: Chocolate chip cookies, French fries, and candy—pure pleasure. No guilt.

Please continue to let Raeanne and the Nominating Committee know how they can support you in pursuing your next DBC or Academy leadership opportunity. Here's how to learn more about Raeanne and to connect with her directly:

*LinkedIn: https://lnkd.in/gDvNBtv3
*Instagram: @rsarazen
*Website: https://lnkd.in/gzdE6A_C

#dietitians #RDN #eatrightPRO #dietetics #rd2be #rdchat #rdsofinstagram #dietitiansofinstagram by @rsarazen

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a year ago

Join me and @DaveJoachim for an IACP webinar on Tuesday, July 22nd from 12:00-1:00 PM ET. FREE to members and the public. Register at the link in @iacppix bio or http://bit.ly/40X2rbQ

Together, we’ll hone your recipe chops by discussing the multiple jobs of a recipe—from instruction and education to inspiration and storytelling. Drawing on material from my award-winning book, The Complete Recipe Writing Guide as well as David’s latest cookbooks, We the Pizza and The Pasta Book, our conversation will explore the evolution of recipe style, the importance of both precision and flexibility, injecting personality into recipes, writing recipes for special diets, translating chef recipes, and the responsible use of AI throughout the development, writing, testing, and photography process.

Share with those who might be interested! by @rsarazen

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a year ago

Just in awe of Elaine Frances Sarazen. Her energy, joyfulness, and intellect are exactly what this world needs. So happy to celebrate her accomplishments this weekend in the bucolic town of Hanover, NH. Great family weekend! by @rsarazen

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a year ago

Thanks to the @mushroomcouncil for a great event @eatalychicago . I took a stab at recreating the most popular recipe from last night: a steak with a maitake compound butter. (Chef, is my recipe close to yours? I added shallot and garlic to mine…just because). And thanks Tina from Phillips Farm for sending me home with all the mushroom samples. Lion’s mane were delicious—I sautéed in a dry pan; added a small bit of butter and salt.

Maitake (Hen of the Woods) Compound Butter

2 tablespoons olive oil
10 ounces Maitake mushrooms
½ cup (1 stick) unsalted butter, softened
1 small shallot clove, quartered
1 garlic clove
1 tablespoon roughly chopped fresh thyme
¼ teaspoon freshly ground black pepper
¼ to ½ teaspoon kosher salt

Step 1: Brush any dirt off mushrooms or give them a quick rinse under the faucet. Pluck the mushrooms off the thick stem.

Step 2: Heat large pan over medium-high heat until hot. Add oil; heat until hot. Add mushrooms to the pan in a single layer and cook, undisturbed, until bottom side is nicely browned, about 3 minutes. Stir a few times to finish cooking, about 3 minutes more. Remove from the heat and allow to cool.

Step 3: Add all the ingredients into the bowl of a food processor. Pulse until the mixture is well combined and the mushrooms are evenly distributed into the softened butter.

Step 4: Scoop the butter mixture onto a long piece of plastic wrap and roll it into a log. Twist the ends and chill until ready to use the compound butter on grilled steak (or anywhere really—pasta, polenta, bread, and more!) by @rsarazen

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a year ago

I couldn’t miss the opportunity to share my book with food host and TV personality Alton Brown. I thought he’d appreciate the meticulous information on recipe development and writing found in my book. I look forward to reading his latest book, Food for Thought. He still has it going on …long lines at William Sonoma book signing and two sold out “Last Bite” shows at CIBC theater in Chicago. by @rsarazen

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a year ago

The Nominating Committee is pleased to share the results of the recent DBC election. These volunteer leaders will start their terms on June 1, 2025.

Chair Elect: Cindy Goody, PhD, MBA, RD, LDN, CFS

Secretary: Sydney Kurnit, MS, RD, CDN

Nominating Committee: Darnell Sanford Garcia, RDN, LD (Chair Elect) and Raeanne Sarazen, MA, RDN, FAND

Delegate: Anna Bramanti, MS, RD, FAND

Congratulations and thank you for your willingness to serve! by @rsarazen

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2 years ago

🔥 Ever wonder what makes a recipe truly great—or why some food experts light up on camera while others struggle? 🎥

On this episode of the Media Savvy Podcast, we’re diving deep into the art of recipe writing and the power of storytelling with Raeanne Sarazen, RDN (@rsarazen), award-winning author of The Complete Recipe Writing Guide.

📖 Listen in and meet Raeanne, who didn’t just write the book on recipe writing—she’s here to show us how to bring recipes to life and step into the media spotlight with confidence.

🎧 In this episode, she shares:

✅ The biggest mistake people make when writing recipes (and how to avoid it).

✅ How she went from shying away from media interviews to owning them.

✅ Expert advice on prepping for TV spots, food demos, and interviews—so you’re always ready when opportunity knocks.

But what really gave me goosebumps? Raeanne’s insight on how recipes aren’t just about ingredients—they’re stories. The ones passed down through generations, the ones that bring us back to childhood, the ones that connect us to people we love.

Did you ever think about your own recipes that way? Who inspired you to cook and write recipes? Tell us in the comments! 👇

🎙️ Don’t miss this heartwarming episode of Media Savvy on your favorite podcast channel. by @rsarazen

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2 years ago

Teaser Alert! A Heartwarming Chat on Recipes, Traditions, and the Stories That Stay With Us 👩‍🍳

Ever wish you had your grandmother’s exact recipe for those cookies or her signature dish?

🍪 Yeah, me too. But if your grandma was anything like mine, recipes weren’t written—they were felt. A pinch of this, a splash of that… and somehow, it was always perfect.

I’ll never forget calling someone who supposedly had my grandma’s cookie recipe, I had pencil in hand, with my heart racing for this monumental moment. What did I get? “A little bit of flour, a glass of orange juice.” 🤯 And you can guess the rest! THAT was the recipe. No measurements, just vibes.

Fast forward to today, where writing recipes isn’t just about capturing the taste but the precision. It’s a world Raeanne Sarazen, ( @rsarazen) author of The Complete Recipe Writing Guide, knows inside and out. 💡

So if you ever wanted to know about capturing your favorite recipes on paper…you’ve gotta tune into next week’s Media Savvy Podcast!

🎙️ On next Wednesday’s episode of the Media Savvy Podcast, Raeanne and I dive deep into:

❤️ How family traditions inspire our recipes.

📝 Why recipe writing is both an art and a science.

🎥 The stories behind the spotlight in media and food styling.

This conversation touched my heart and will inspire yours, whether you’re a foodie, a writer, or someone who cherishes the taste of nostalgia. Don’t miss it!

👉 Follow the Media Savvy Podcast so that you don’t miss next Wednesday’s episode and tons of tips on how to shine in the spotlight ✨

Who’s been listening in? 🎧 🙏🏻

#PodcastTeaser #RecipeWriting #FamilyTraditions #FoodStories #MediaSavvy by @rsarazen

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2 years ago