Aaron Hutcherson is a Writer and Recipe Developer at The Washington Post. He specializes in food and beverages, focusing on topics such as food manufacturing, production, safety, and waste, while also teaching others how to eat well. Hutcherson's work has been featured in numerous publications, including The Independent, The Daily Progress, and The Boston Globe.
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United States (National)
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Aaron Hutcherson's coverage predominantly revolves around house & home and lifestyle topics, particularly focusing on cooking, recipes, healthy eating, and kitchen tips. Given this focus, he would likely be interested in receiving pitches related to culinary expertise or innovative approaches to food preparation.
Given that Aaron provides how-to guides and seasonal content along with gift guides and reviews within his articles' attributes; it can be inferred that he may also welcome pitches related to these areas such as new kitchen gadgets or appliances suitable for the themes he covers.
As his geographic focus is national (United States), any pitches should consider relevance to a U.S. audience when approaching him with ideas for content.
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Cabbage adds bulk and nutrition to this pasta with Italian sausage and crushed tomatoes.
Steaming, braising, roasting and more ways to make the most of the diminutive green vegetable.
By: Aaron Hutcherson
Earthy and slightly bitter, Brussels sprouts resemble miniature cabbages. If your first thought at the mention of the vegetable is, βEww, gross!β I
By: Aaron Hutcherson, Becky Krystal
Homemade ice cream, any way you like it, any time you want it: In other words, living the dream.
Is there anything better than boosting the flavor of a sweet potato by roasting it in the oven? Check out this simple, but so flavorful side dish of chili and garlic roasted sweet potatoes.
A spatchcocked chicken is covered in a simple rub of cumin and chili powder and roasted at a high temperature for a simple, quick, and delicious dish.
Make your perfect blend of honey mustard sauce, slather it onto chicken thighs and bake for 25 minutes. Thatβs it. Thatβs all it takes to make a totally delicious main protein.
We rarely have bad pizza, but hereβs how to make great skillet pizza with a thick crust when you donβt have a stone.
Take a page out of the playbook of yesteryear, and learn how to extend the growing season by pickling your favorite vegetables.
Itβs unclear when and where the first ice cream sundae was made, but I would like to thank whomever topped scoops of ice cream with sauce for this marvelous invention.
