Elliott Harrell
Elliott Harrell writes service-driven food stories that sit at the intersection of home cooking, culinary trends, and the culture of how people eat and drink. She focuses on translating expert guidance and classic food traditions into clear, usable advice for home cooks and casual diners, while weaving in the stories behind iconic dishes and emerging ingredients.
Practical cooking guidance and home food skills
A significant portion of Harrell’s work is built around helping readers cook better at home, with a focus on approachable techniques and safety. In a piece on chefs’ best grilling tips for beginners for Food & Wine, she organizes advice from professional chefs into specific, actionable steps on everything from setting up two heat zones on a gas grill to timing preheating and managing flare-ups. The story breaks down potentially intimidating tasks - like handling propane, checking temperatures, and cleaning a grill - into simple guidance that a novice can follow, emphasizing calm, confidence, and clear safety protocols.
Her service pieces tend to lean heavily on expert voices, quoting working chefs and culinary professionals in detail and turning their experience into concise how‑to instructions. She is precise about temperatures, timings, and textures, and she favors short, direct tips that can be applied immediately in a home setting. The tone is reassuring rather than aspirational, positioning her coverage as a practical toolkit for readers who are still building their skills.
Drinks and culinary trend coverage
Harrell regularly covers drinks and emerging food trends, especially where they touch everyday dining and leisure. In her Food & Wine feature on bone broth cocktails, she treats the trend as both a culinary and nutritional story, explaining how bone broth contributes body and umami to cocktails while interrogating claims about its health benefits.
The piece blends bartender‑level detail on flavor and texture with registered dietitian commentary on protein content and gut health, and it clearly spells out where the functional benefits are overstated once alcohol is involved.
Her drinks coverage extends beyond health‑adjacent trends to classic and niche cocktails. For Yahoo, she has written about the Transfusion, highlighting it as golf’s “coolest cocktail” and situating the drink within the culture of the course. Taken together, these stories show a consistent interest in how beverages fit into specific social settings - whether wellness‑oriented bar menus or sports rituals - and in giving readers enough context to understand why a drink matters, not just how it is made.
Food, travel, and event culture
Across her Food & Wine work, Harrell also writes about food in the context of major events and destination experiences.
In a story on the Masters’ iconic $1.50 pimiento cheese sandwich, she explores the history and enduring appeal of a concession that has become part of the tournament’s identity, detailing the broader pricing structure of the menu and the way attendees can assemble a “royal feast” on a modest budget. The reporting combines menu specifics and price points with a clear sense of place, showing how one humble sandwich encapsulates the character of a larger sporting event.
Outside the national beat, her work for Eater Carolinas focuses on North Carolina dining, including guides to cozy restaurants around the Triangle that emphasize atmosphere, fireplaces, and seasonal cocktails. These regional pieces highlight her eye for hospitality details - lighting, seating, fire features, and drink lists - that shape how people experience food spaces, reinforcing her broader interest in where and how people gather around food.
Lifestyle framing and subject range
Harrell is described on Food & Wine’s author bio line as a freelance lifestyle journalist who covers food, travel, parenting, and home‑related content, and that breadth is reflected in her portfolio. Alongside her food and drink stories, she writes lifestyle pieces that look at how activities like mahjong and book clubs fit into modern motherhood and social life, often using a single, vivid anecdote or experiment - such as swapping wine for weed at a book club - as the lens on a wider trend.
Her cross‑outlet work includes bylines at Eater Carolinas, Raleigh Magazine, INDY Week, PS, and other lifestyle and regional publications, and she frequently returns to recurring themes of gathering, leisure, and small indulgences. Whether she is writing about an ice cream brand at the top of the U.S. market, a cult‑favorite cocktail, or an inexpensive sandwich at a marquee sporting event, her coverage consistently ties the subject back to how ordinary people enjoy food and drink in their daily lives.
4 more food journalists.
Aaron Guerrero
Aaron Guerrero is head of the digital department at Miami’s Community Newspapers, where he pairs restaurant coverage with community-facing content. He focuses on how Miami-area restaurants evolve, celebrate, and experiment through new concepts, menus, and neighborhood-focused dining experiences. He reports on restaurant openings, such as an Italian food hall at Plaza Coral Gables, new executive lunch menus, and wood-fired Latin steakhouse brunches, explaining what sets each venue apart. He also covers awards, like a Wine Spectator honor for an Italian chophouse, and events that turn dining rooms into social hubs. His bylines extend to features on sports-themed gatherings, civic renamings, local visits to restaurant programs, sponsored community pieces, and official notices. His work is straightforward and descriptive, helping readers and local businesses connect around specific openings, promotions, and dining experiences.
Aarron Fleming
Aarron Fleming reports on how courts, jails and public safety systems work over time. He is a reporter at The Daily Memphian covering public safety, the local court system, suburban news and business developments in North Mississippi. His work follows trials, sentencing, appeals, plea deals and judicial decisions, including major cases tied to Tyre Nichols and rapper Young Dolph. He also covers jail conditions, inmate deaths, crime data, prosecution units, trafficking, shootings and public-order incidents. His suburban reporting examines cannabis businesses, restaurant openings and how commercial growth affects communities such as Olive Branch. Fleming previously covered education in the same newsroom. He uses clear, unadorned prose to explain legal steps, deadlines, institutional problems and the political, commercial and community effects of public-safety decisions.
Alana Al-Hatlani
Alana Al-Hatlani is a food writer and editor who treats recipes, restaurants, and food features as ways to explore culture, community, and the business of eating. She works on the food team at Southern Living, overseeing and contributing to print recipes and reported features. Her pastry-focused, restaurant-tested perspective comes from time in restaurant and bakery kitchens. She helps plan and write monthly food packages, including “The South’s Most Treasured Desserts,” and wrote “8 Summer Recipes Our Editors Make Every Year.” She also writes recipe tips, ingredient explainers, restaurant guides, and reported stories about workers, owners, and communities. Her subjects include regional specialties, dining scenes, kitchen basics, and food industries. Her work has appeared with OpenTable and Yahoo. She reports on the ground, explains techniques clearly, and connects specific dishes and places to larger stories about food and livelihood.
Alana Edgin
Alana Edgin is a business reporter whose strongest focus is food, restaurants and consumer-facing businesses. She works at the Lubbock Avalanche-Journal and has also had work syndicated across AOL and Yahoo News. She covers new openings, closings, expansions and franchise growth, along with retail, health, services, corporate news, data incidents, business support programs and sponsorships. Her reporting includes detailed roundups of new restaurants and businesses, coverage of El Pollo Loco’s opening, and stories on burger trucks, dessert shops, Vietnamese sandwich restaurants and gourmet markets. She also contributes to food and drink reviews, including fall coffee and jerky comparisons. Edgin reports with practical “what, when, where” details, structured comparisons and clear explanations of how offers, partnerships and business changes affect consumers and the local economy.