Elena Valeriote is a food journalist who writes for Food Republic and has also been featured in publications such as Atlas Obscura, Modern Farmer, and Eater. With a passion for exploring culinary techniques and ingredients, Elena's articles provide practical tips and creative ideas for home cooks and food enthusiasts.
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Elena Valeriote's articles predominantly focus on house & home content, specifically cooking and kitchen-related topics. The majority of her coverage revolves around how-to guides, promotional deals, and gift guides related to food & beverage items.
When reaching out to Elena with a pitch, consider offering unique or innovative kitchen tips, cooking techniques, or creative recipe ideas that align with her audience's interests. Additionally, if you have new products or promotions related to food and beverage items that are relevant to the themes covered in Elena's articles, she may be open to considering them for inclusion in her content.
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There’s a lot you can do! Just don’t eat them raw.
Quintina Ayvar de la Cruz is the living embodiment of the environment that has been her home for 97 years.
The day that I met Alanna Kieffer was spectacularly sunny with a gentle saline breeze—a rarity on the rainy Oregon coast.
The distinctly North American fruit has a sweet, tropical flavor that makes it perfect for lassis, preserves, and much more
The story of the hazelnut is one of a star-quality character too often relegated to a supporting role.
Diaspora Co.'s pumpkin spice blend makes the world's best pumpkin spice lattes — and won't bust your budget
If you're looking for the perfect present, check out these farm offerings.
Whether it's poached, baked in a tart, or cooked into jam, quince can shine in both sweet and savory dishes
By: Elena Valeriote
The beautiful toki have become the pride of the island. butterfly with its wings outstretched just off the curved west coast of Japan . Yet
This sturdy minimalist container is good for both pizza and the environment In Italy, you order a pizza and eat the entire thing yourself, right then and there.
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