Peggy Fallon

Ms. Fallon was Associate Food Editor for Celebrity Dish, a monthly magazine published by TV Guide. For the past 11 years she has been a monthly columnist for East Bay Alive! (formerly The Valley Citizen Monthly), providing information and recipes using locally grown, seasonal produce. She is a Contributing Editor for www.projectfoodie.com, and serves on both its advisory and editorial boards. She has also written food and entertaining articles for the San Francisco Examiner and www.deandeluca.com.

Peggy creates original recipes for clients such as Dacor appliances, Weldon Owen Publishing, Pacific Coast Farmers’ Market Association, Kendall-Jackson Winery, Dean & Deluca, Sun-Diamond Growers, Tri-Valley Growers, OSO Sweet Onions, Mann Packing Company, Grimmway Farms, the National Honey Board, and The Barbecue Industry Association. She has contributed to dozens of cookbooks, providing everything from editorial support, copy writing, and copyediting to recipe development and testing for publishers such as Weldon Owen, John Wiley & Sons, Ten Speed Press, Chronicle Books, Kyle Cathie, and DK Publishing. She was Recipe Developer for NUTS from Diamond of California (named all-around Best Cookbook of the Year by Food & Wine magazine); Recipe Consultant for the award-winning MAYO CLINIC WILLIAMS-SONOMA COOKBOOK; Culinary Editor for the Williams-Sonoma Guide to Good Cooking ™ CD-ROM software; and a culinary consultant for Cooking.com.

She has participated in culinary study trips to Hong Kong, Bangkok, Singapore, and Oaxaca. Following 7 years as the owner/operator of a San Francisco Peninsula-based catering company, she has taught cooking classes for Chef-K Culinary Health Education for Kids; as well as adult classes at Draeger’s Cooking School, Thyme to Cook, Yan Can International Cooking School, the University of California at Santa Cruz Extension, the Burlingame Parks and Recreation Center, and the Chefs’ Holiday Program at the Ahwahnee Hotel in Yosemite National Park. Her popular classes offer entertaining menus that stress advance preparation and creative presentation. Her work in garnishing and food styling has been featured on local television programs such as View from the Bay, People Are Talking, The Channel 5 Morning News, and Good Morning, Bay Area. In conjunction with the publication of her books, Ms. Fallon has been interviewed in print as well as television and radio, including numerous guest spots on Martha Stewart Living Radio. Her promotional appearance on the QVC shopping network’s “In the Kitchen with Bob” generated the sale of 5,000 of her ice cream cookbooks in less than 10 minutes.

Born on Thanksgiving, Peggy remains passionate about the preparation and enjoyment of good food. She is a member of the International Association of Culinary Professionals, the San Francisco Professional Food Society, Bakers’ Dozen, and Consumer Business Professionals of San Francisco.

Articles & Recipes by Peggy Fallon

  • PNP_4193_Fondue_V2

    Irish Cheddar Fondue with Kale Pesto

    by

    Tangy cheddar cheese only gets better when melted with Irish ale and swirled with a garlicky pesto. Open the bottle of ale at least an hour before starting the fondue, to let it go flat. This will reduce the amount of foam and make it easier to blend with the cheese. Continue reading

  • Lamb Stew with Irish Stout and Fresh Mint

    Lamb Stew with Irish Stout and Fresh Mint

    by

    Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes. Continue reading

  • Asparagus and Smoke Salmon Tart-crop-3

    Asparagus Tart with Smoked Salmon

    by

    An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad. Continue reading

  • Dublin Lawyer Pasta

    Dublin Lawyer Pasta

    by

    This luxurious marriage of lobster and cream—so-named because it is rich, expensive, and subtly perfumed with Irish whiskey—is traditionally served in lobster shells; but it also makes a quick and sumptuous sauce for pasta. When Maine lobster is not in the budget, substitute about 12 ounces of shelled langoustine or large shrimp. Continue reading

  • 1 - 4 of 4 Results