A woman stands in a kitchen, smiling as she lifts cooked spaghetti with a fork over a bowl. Ingredients and utensils are arranged on the counter in front of her.

Hi! I’m Emily Eggers

A bowl of thin spaghetti topped with chopped chives and cherry tomatoes, with a fork resting on the side of the bowl.

I’m a professionally trained recipe developer, private chef, and food writer based in New York City.

Recipes and kitchen thinking for curious cooks.

I make recipes for people who like to cook.

My work is rooted in professional training, but driven by curiosity, seasonality, and the joy of feeding people well. I’m a graduate of the Institute of Culinary Education’s Health-Supportive Culinary Arts program, where I learned how to think deeply about technique, ingredients, and flavor, without stripping food of its pleasure.

A bowl with rice noodles, sliced grilled beef, julienned cucumber and radish, garnished with chopped herbs and red chili.

A woman sits on a kitchen counter next to fresh vegetables, smiling. Shelves with glassware and yellow flowers are in the background.

Making great food achievable.

Before New York, I grew up in the lowcountry of South Carolina, where fried shrimp, tomato mayo sandwiches, and family meals shaped how I think about food and hospitality. In addition to my culinary degree, I hold a BA in Philosophy from Clemson University and a MA in Food Studies from NYU.

My recipes and writing have been featured in The Washington Post, Food Network, Eater, Huffington Post, among others. Today, my work is centered around the same goal: making great food feel achievable, not intimidating.