Grace Kelly is the Commerce Editor for Serious Eats. Prior to joining the team she was an assistant editor on the Reviews Team at America’s Test Kitchen. There she tested a variety of appliances including (but not limited to) backpacking stoves (she now carries one in her gear bag for emergencies) small colanders soft coolers and bread machines.
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Grace Kelly: The American Princess | The Hollywood Collection
Grace also has seven years of experience as a journalist and reporter in both digital and print media. In food she has worked as a prep and line cook in local restaurants.
When she's not working you can find her at the local library borrowing way too many cookbooks and dishing out (and eating) Portuguese-American dishes or identifying plants (mostly invasive weeds) in her neighborhood.
My mother’s chicken and dumpling soup made with smooth dumplings—essentially pie dough cut into squares and added to the soup at the last minute. Growing up my siblings and I would beg my mother to double the dumplings and then take them all for ourselves (I still double the amount of dumplings when I make them; old habits die hard). Another habit: always add a few dashes of Tabasco sauce before serving.
