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Press

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Chef Risa Magid Boyer has been featured in various media outlets. Check out her recent press appearances.

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Risa's Recipes

CHORIZO & FIGS WITH POLENTA

Makes about 4 servings CHORIZO & FIGS: 2 pounds raw chorizo links2 cups dried figs, stems removed, sliced in half1 1⁄4 cups sherry vinegar2⁄3 cup balsamic

CURRIED CHICKEN SALAD

Makes about 1 quart 2 chicken breasts, cooked and shredded (about 4 cups) 1⁄2 cup mayonnaise 1⁄4 cup olive oil 1⁄4 cup curry powder 1⁄4

RASPBERRY UPSIDE DOWN CAKE

Makes 12 muffin-sized cakes 2 pints raspberries1⁄2 cup sour cream, divided (112 grams)2 eggs (100 grams)1⁄2 teaspoons vanilla bean paste11⁄4 cups all-purpose flour (156 grams)3⁄4

VANILLA SHORTBREAD (& Chai Variation)

Makes about 5 dozen cookies 1 1⁄4 cup all-purpose flour (156 grams) 1⁄4 cup cornstarch (32 grams)1⁄4 teaspoon kosher salt10 1⁄2 tablespoons unsalted butter, at