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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

All Contributions from Shelli McConnell (36)

Persimmon-Pistachio Baby Cakes

Fuyu persimmons are best for these picture-perfect baby cakes. These fruits are similar to tomatoes in appearance and feel the same when…

Vegan persimmon baby cakes with pistachios see article

Freekeh-Grapefruit Tabbouleh

In this colorful, meal-worthy salad, nutty freekeh anchors the zesty flavors of grapefruit, cucumber, and fresh herbs. If you don’t have freekeh…

Freekeh grapefruit tabbouleh salad - avocado and grapefruit slices atop a colorful tabbouleh inspired salad see article

Delicata Squash Tacos

Squash makes for a succulent taco filling, and delicata squash has such thin skin that you don’t even need to peel it…

delicata squash tacos with avocado on a yellow surface see article

Pear-Barley Chopped Salad

This colorful mix of fruits and vegetables creates a fresh and flavorful salad that pairs perfectly with a simple homemade pear vinaigrette….

Pear-Barley Chopped Salad see article

Creamy Cauliflower Bake

This striking baked cauliflower side dish will be a hit for any holiday spread, potluck, or Sunday night supper. With its cheesy…

Creamy White Cauliflower Side Dish Topped with Almonds, Bread Crumbs see article

Kiwi-Orange Flatbreads

For these fabulous flatbreads, warm homemade crusts get slathered with creamy orange cashew sauce and adorned with sliced kiwis and oranges. If…

flatbreads with sliced kiwi and oranges see article

Cranberry-Stuffed Hasselback Apples

For a new twist on stuffed baked apples, cut the fruit hasselback-style and fill the crevices with a ginger-laced fruit-and-nut mixture. You can…

Hasselback Stuffed Baked Apples see article

“Stuffinged” Sweet Potatoes

These scrumptious stuffed sweet potatoes are worthy of center stage on a holiday table. Cremini mushrooms and chickpeas add lusciousness to a…

Stuffinged Sweet Potatoes see article

Pomegranate Wild Rice Salad

Pomegranate seeds add sweetness and sparkle to this autumnal salad, which features a medley of matchstick-cut carrot, pear, turnip, and beet along…

see article

Mushroom Chorizo Tacos con Papas

A mix of mushrooms, walnuts, and chickpeas make a meaty vehicle for savory seasonings in this plant-based take on chorizo tacos. Potatoes…

Plant-based tacos with a mushroom chorizo filling served on a blue table see article

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