Ananda Eidelstein is a food writer, vegetable-forward recipe developer, and content creator with nearly ten years of experience in food media. She is the former Senior Food Editor at Real Simple magazine in New York City where she conceived stories and recipes to inspire the RS reader and get them excited to step into the kitchen. Before that, she was the Assistant Food Editor at Rachael Ray Every Day magazine, now known as Rachael Ray In Season. Ananda has also gained experience in the kitchens of Martha Stewart’s Living, and Saveur magazines, as well as in catering, and a Michelin-starred restaurant in the city. She is a graduate of the French Culinary Institute in NYC, now known as the International Culinary Center.
Ananda grew up in her grandmother's restaurant, the first macrobiotic and vegetarian restaurant in Venezuela, scribbling orders before she could write and closely observing the beautiful dance of the kitchen. In her spare time, you can find her at the farmers market buying more than she should, exploring and eating in her travels, and finding calmness on her yoga mat. Ananda is Venezuelan-Argentinian and lives for arepas and empanadas de humita (but mainly arepas).
Check out Ananda's recipe development, columns, and features here, and her writing here. For some on-camera action: this is the place.
For a collection of her most recent work, head to her Real Simple author page. And make sure to follow along on Instagram for fresh ideas, travel, and sometimes a joke that you may or may not LOL at.
Ananda is currently based in London via New York City. If you're interested in working together or just want to say hello, please reach out using the contact form.