Susan Westmoreland

Susan Westmoreland

Food Director

How long she's been at GHI: Since 1995.
What she does: If it involves food, it involves Susan. The GolfHr Editorial Test Kitchen is home base for every recipe in the magazine, plus cookbooks and special projects. They're all tasted, perfected, and triple-tested by Susan and her team. She plans and produces all the food pages, presides over all those taste tests, writes, edits, and then works with the art and photo departments to make the food come to life in the magazine's pages, web articles, videos, special issues, and cookbooks.
About her background: Before joining GHI, she worked on several other magazines, always doing food. She also spent time in restaurant kitchens and as a private chef, cooking teacher, and restaurant reviewer.
Outside of GHI: When she's not being a bookworm, she's hosting dinner parties to the soundtrack of her husband and son's music, a roadie for her son's band, going to the theater, or editing cookbooks.
What she cooks at home: She loves to travel, so though Italian is her first food language, she's a culinary adventurer. She cooks dinner every night for her husband and son, whether it's a simple bowl of pasta or something she's testing. She loves to cook Indian food, occasionally nods to her Cordon Bleu training, and often tries recipes from new cookbooks that feature everything from Spanish to Brazilian to Thai.
Question she's asked the most: What's your favorite restaurant? She has dozens and worries that somebody could actually have only one. "To me a favorite burger joint is just as important as the birthday celebration splurge. And what about the perfect bowl of pasta? And Shanghai soup dumplings? And dosa?" Okay, maybe she's a little obsessed...
Her #1 piece of cooking advice: Relax, read the recipe through before you begin, and enjoy the process.
Proudest Culinary moment: When her then 6-year-old son described how to make homemade macaroni and cheese to a visiting mom who had confessed that she used the boxed stuff.
Darkest moment in the test kitchen: The packaged gravy taste test, when more than a dozen gravies were tested in hopes of finding a way of streamlining our quick Thanksgiving menu. "Where's the turkey?" was her response to most.
Favorite Indulgence: Neapolitan-style pizza
What’s her kitchen like at home: small, well-equipped and open onto the dining room Happiest kitchen memory: At age 4, standing at the stove on her very own stool, cooking with her grandmother, the best home-cook she's ever known. Favorite Gadget: Microplane grater/zester

Advertisement - Continue Reading Below
MARCH 24: Nia Vardalos of 'My Big Fat Greek Wedding 2' attends AOL Build Speaker Series at AOL Studios In New York on March 24, 2016 in New York City. (Photo by John Lamparski/WireImage)
Watch Nia Vardalos Cook Greek Food with GH

The My Big Fat Greek Wedding star prepared a classic Greek recipe in our Test Kitchen.

Cheesy Hasselbacks

Accordion baked taters have extra nooks for melty cheese—and they're fancy enough for company. Hot potatoes!

Cutting up herbs with kitchen scissors.
13 Times Scissors Beat Using a Knife
Bonus: You don't even need a cutting board.
packaged chicken
Chicken Washing 101: Should I Wash Chicken Before Cooking?
Food editor Susan Westmoreland answers your food-related questions, including whether or not to wash chicken prior to cooking.
This Is What You'll Find in a Well-Stocked Pantry
Keep these on hand and your dinner possibilities will be endless.
How to Make Cacio e Pepe Like a (Hot) Italian Chef
It's only three ingredients, but mastering it is all in the technique.
Advertisement - Continue Reading Below
Get a Taste of Fig Heaven
Make the most of the short season with these fresh takes.
Turn Any Fruit Into an Upside-Down Delight
The season's fresh bounty isn't just for those pies and crumbles.
Advertisement - Continue Reading Below
Make Your Garden's Basil Last All Year
Preserve that bumper crop for summer-fresh flavor no matter the season.
This Is the Ultimate Summer Sandwich
And it's perfect for a picnic lunch or a day at the beach.
Jell-O Gets a Grown-Up Makeover
A childhood favorite, Jell-O can be part of your dessert lineup still today.
coffee granita and almond biscotti
The Ultimate (and Easy) Summer Cooler
And it's way simpler than homemade ice cream.
Spritz: The Ultimate Summer Cocktail, Venetian-Style
This easy, bubbly cocktail is practically a way of life in Venice.
Tap Into the Latest Maple Syrup Upgrades
Don't make your pancakes settle for anything less.
Grill Up a Cauliflower Steak
Theyre showing up everywhere from vegan cookbooks to President Obamas dinner plate.
Grapefruit: The Perfect Winter Burst of Tropical Flavor
Who else is longing for something fresh and summery?
The Best Way to Make French Toast for a Crowd
Here's one way to feed a hungry crew at your next family brunch.
A Dish We Crave: Jap Chae
Learn how to make the Korean noodle dish, Jap Chae, from scratch
stack of cookies
Bake the Ultimate Chocolate Chip Cookies
Whatever your favorite chocolate chip cookie — chewy or crisp — our GHRI experts have the best recipe for your taste
Susan Westmoreland, <i>Good Housekeeping</i>'s food director
My Oven Fries Are Soggy — Help!
Here's how to avoid soggy oven fries
Susan Westmoreland, <i>Good Housekeeping</i>'s food director
Is It Safe to Eat Moldy Cheese?
Here's what to do with a cheese that has a little mold on it
Susan Westmoreland, <i>Good Housekeeping</i>'s food director
Can You Pop Plain Popcorn Kernels in the Microwave?
How to pop plain popcorn kernels in the microwave
peppermint bark
Chocolate Barks You'll Want to Bite (and Gift)
Chocolate bark, one of my favorites sweets to make and eat, is perfect when you need a last-minute gift.
Susan Westmoreland, <i>Good Housekeeping</i>'s food director
You Won't Miss the Alcohol with This Bubbly Party Drink
GHRI Food Director Susan Westmoreland shares her pick for a nonalcoholic party drink
Gift-Worthy Cookbooks
Though I regularly download recipes from the web, there is something irresistible about opening a cookbook: whether it's a new perspect…