Danielle Centoni is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed editorial work and recipe testing to half a dozen more. She’s the mother of two tween/teen girls, two black cats, and one foster bunny. When she’s not cooking or writing, she can usually be found on a hiking trail, in a bookstore or on the hunt for great pastries.
- She's a writer for print and online outlets including TheKitchn.com, Rachael Ray Every Day, Conde Nast Traveler, Epicurious, and Bon Appetit
- Danielle is a recipe developer for brands and magazines including Better Homes and Gardens and EatingWell
- She is the author of five cookbooks, including Portland Cooks and Fried Rice
- Danielle has been writing for The Spruce since December 2018
Danielle has worked as a staff editor and writer for the Oakland Tribune, The Oregonian, Imbibe Magazine, MIX Magazine, and Eater Portland, where her work earned a James Beard Journalism Award in 2016.
Danielle earned a Bachelor’s in English literature from Smith College.
- I Tried Out Martha Stewart’s Electric Multi-Cooker—Here’s What I Thought, The Kitchn
- We Know Why Restaurant Fried Rice Always Tastes Better, Epicurious
- How to Turn Any Veggie Into Slaw, Rachael Ray Every Day
About The Spruce
The Spruce, a Dotdash Meredith brand, is a new kind of home website offering practical, real-life tips and inspiration to help you create your best home. The Spruce reaches 32 million people each month. Learn more about us and our editorial process, and our commitment to ensuring we are providing you with the most trustworthy advice by certified experts for your home and garden.