Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and content creator and is currently the Senior Food Editor at Real Simple magazine in New York City where she conceives stories and recipes that hope to inspire the RS reader and get them excited to get in the kitchen. Before that, she was the Assistant Food Editor at Rachael Ray Every Day. She 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. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center with eight years of experience.
Ananda grew up in her grandma's restaurant, the first macrobiotic and vegetarian restaurant in Venezuela, scribbling orders and closely observing the beautiful dance of the kitchen. In her spare time, you can find her at the farmer’s market buying more than she should, exploring and eating in her travels (when that was a thing), and finding zen 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 (or two).