linzarella

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• Photos: the cook herself and her Overnight Miso Porridge (a bowl of comfort).
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Anyone who's bumped into a linzarella recipe knows she's cool: honestly, the woman makes her own kombucha. A writer from San Francisco who likes her "veggies cooked" and her "meat raw," linzarella (not to be confused with Cinderella -- no floor scrubbing here) canoodles with flavors whose pairing conventional wisdom would discourage. Fear not, however -- this cook knows fusion. From Coconut Licorice Tapioca to Cucumber Blueberry Mint Smoothie, quirk abounds in her kitchen. Seeking adventurous cooks/eaters willing to go out on a limb with linzarella -- trust us, she won't disappoint!

Linzarella is queen of the morning meal: her Muesli (this authentic Swiss recipe is any self-respecting mushy-cereal lover's dream) and Overnight Miso Porridge come to mind (miso in the morning? Brilliant!). And, she's got nothin' but love for leftovers -- Spaghetti Frittata work for you? This torta di pasta (pasta cake) is smart and delicious. Lest we overlook the elegance of her name, she won the horseradish contest with Sweet and Spicy Horseradish Dressing, a zippy and versatile dressing with clean flavors, and her Classic Root Beer Float from Scratch epitomizes elegant simplicity.

Read linzarella's profile question answers below and be sure to check out her blog. 

• What is the strangest food you have ever eaten?
  Rattlesnake. Freshly killed, I might add. 
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• What do you cook when home alone?
  A lot of eggs. 
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• Your most treasured kitchen possession:
  my sharp knife
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• Your ideal meal:
  tons of vegetables, topped with a big pile of fresh ricotta, all of it drizzled with some peppery olive oil and fancy salt. and some steak tartare or ceviche on the side. i like my veggies cooked and my meat raw.