Ben Mims is a Cooking Columnist at various publications. He specializes in writing about food, recipe development, and culinary topics, showcasing his passion for cooking and sharing delicious recipes with readers. Ben's work has been featured in notable outlets such as the Los Angeles Times, CNN, and America's Test Kitchen, among others.
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Ben Mims focuses on lifestyle topics with a high emphasis on seasonal content, particularly around Thanksgiving and summer. He also covers house & home-related topics.
To effectively reach out to Ben, consider proposing seasonal recipe ideas that align with his coverage focus. Additionally, offering tips for easy weeknight dinners or classic Thanksgiving recipes could be of interest to him given the themes covered in his articles.
Given the local (United States, California, Los Angeles) geographic focus provided for Ben Mims, it may be beneficial to tailor pitches specifically related to this location when relevant.
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By Time 1¼ hours, plus 2½ hours rising and cooling Yield Serves 12 Ingredients Dough
Why This Recipe Works The inspiration for this recipe came from onigiri, the chewy fresh rice treats that often come stuffed with various savory fillings such as tuna or salted plum.
Why This Recipe Works Tender fennel and onions cloaked in lightly thickened cream and Gruyère add up to a simple yet sublime side.
Why This Recipe Works Most cookout spreads consist of rich meats and creamy sides. This dish brings something else to the table.
