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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United States (National)
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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.
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By: Tiffany Hopkins, Megan Wahn, Ali Rosen, Alex Beggs
Do you really need a voice-activated trash can?
By: Alex Beggs, Sam Stone, Carina Finn, Tiffany Hopkins
In an interview, the guide’s international director discusses the challenges of maintaining inspector anonymity in the age of social media, the rationale for partnering with local tourism boards, and more.
By: Tiffany Hopkins, Alex Beggs, Condé Nast, Sheela Prakash, Sam Stone
The bouncy, chewy, highly slurpable frozen noodles BA editors swear by.
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.
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