Alex Beggs is a freelance journalist and food writer whose work has been featured in publications such as Bon Appetit, Highsnobiety, The New York Times, and various local newspapers. With a focus on food and lifestyle, Alex's articles cover a range of topics including recipes, gift guides, restaurant reviews, and culinary trends.
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Alex Beggs primarily focuses on house & home-related content, particularly in the food and cooking space. Given her coverage attributes, she may be most responsive to pitches related to promotional deals or gift guides for kitchen products or items relevant to food enthusiasts.
Additionally, considering her review articles and seasonal focus, she could also be interested in features about unique cooking techniques, inventive recipes for special occasions (such as holidays), or reviews of new kitchen gadgets and appliances.
Given the lack of a specific geographic focus, it appears that Alex takes a broad approach when covering topics related to food and cooking.
This information evolves through artificial intelligence and human feedback. Improve this profile .
My best friends was getting married in New York, and I wanted to treat myself to a blowout...
I live a 15-minute walk from “The Big House,” aka the University of Michigan’s football stadium. I’ve been to one game — hated it! But I’m here for the football food. What a beautiful cuisine. Cousin Annmarie’s seven-layer dip. A garage fridge full of the most random beer assortment you’ve ever seen. Buffalo everything.
A fragrant, simmering pot of apple cider is how this Old-Fashioned recipe from Deb Perelman’s Smitten Kitchen Keepers begins, as you transform the cider into a sweet concentrate. Then you add bourbon, bitters, and ice for the perfect come-on-in-and-make-yourself-at-home cocktail that will disappear as quickly as the gigantic cheese ball. (Meaning, very!)
Every year the package would come. Dollar-store tins filled with date pinwheel cookies, red- and green-dipped pretzels, and, best of all, what we lovingly called “Dad’s Nuts.”
By: Alex Beggs, Anne Loreto Cruz, Tom Mylan, Sam Stone, Jesse Szewczyk
Squiggly noodles, ranch dressing, salmon rub, and more.
Why this recipe from Nik Sharma's wonderful cookbook The Flavor Equation, makes the smoothest most perfect flan I’ve ever had.
By: Becky Duffett, Alex Beggs, Sam Stone, Carina Finn
From spirited classics to new-school riffs.
Editor-in-Chief Jamila Robinson reflects on how she stays inspired to cook during the week.
By: Kendra Vaculin, Sam Stone, Alex Beggs, Tiffany Hopkins, Joseph Hernandez
Nonalcoholic cocktails aren’t just a stand-in for the real thing—they mark a new world of flavors. Here’s how to explore the best in spirit-free drinks so you can make any gathering inclusive, tasty, and memorable.
I often feel like a tiny speck of nothingness on this planet, but I never feel physically smaller than when I’m at Costco, heaving a cart that’s twice the width of a coffin through the warehouse. On the last trip, I decided that what I needed to buy — other than a bag of six avocados, 50 pounds of sidewalk salt, and two pounds of garlic — was a 106-ounce can of Nina whole tomatoes for $6.
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