Lucy Waverman is a Food Columnist at The Globe and Mail. She specializes in topics related to food, cooking, recipes, ingredients, and kitchen tools, reflecting her passion for all things culinary. Lucy is featured in Restaurant Chez Alexia and The Globe and Mail.
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Toronto, Canada (Local)
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Lucy Waverman predominantly covers food-related content, including recipes and cooking tips. Given her focus on how-to guides, gift guides, and promotional deals related to food and kitchen tools, she may be interested in receiving pitches for new or unique kitchen gadgets, innovative cooking techniques, or seasonal ingredients.
If you have a new product launch within the food or kitchen tool industry or are an expert in culinary arts with insights into trending ingredients or cooking methods, it could be beneficial to reach out to Lucy with such information. Additionally, if you can offer valuable insights into seasonal recipes or trends in the culinary world that align with her coverage themes of house & home and food topics generally covered by Lucy's articles.
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Using the ‘fond’ to finish the sauce gives this dish a huge flavour boost
Plus, a tried and true recipe: pan-seared rib eye steak with a cabernet essence
When you commit to a making a beautiful mess, meringues are anything but complicated to make
Lucy Waverman shares tomes that will delight your tastebuds
Whether you use hot oil or an air fryer, the end result is a crowd pleaser
