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Headshot of Shelli McConnell

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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

All Contributions from Shelli McConnell (123)

Spicy Thai Cabbage and Rice Salad with Sweet Potatoes

This eclectic dish puts an adventurous twist on traditional Thai flavors. Each plate starts with a base of warm mashed sweet potatoes…

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Roasted Eggplant and Buckwheat Groats Fattoush

Fattoush is a popular Middle Eastern bread salad made with baked or fried pita chips. In our version, eggplant and bell peppers…

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Caribbean Sweet Potato Stew

This scrumptious Caribbean sweet potato stew brings the heat, with a poblano chile sliced up in the brothy base and a Fresno…

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Lemony Spelt Salad with Roasted Broccolini

Lemons do triple duty in this tasty spelt salad recipe where both the juice and zest are infused into the dressing and…

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French Green Lentil Stew

French lentils are smaller than traditional brown lentils and hold their “bite” after being simmered in the savory broth of this veggie-packed…

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Mixed Grain Bowls with Mushrooms and Lentils

What do you get when you combine hearty quinoa, chewy wild rice, creamy yellow lentils, crisp green beans, savory mushrooms, and tender…

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Gluten-Free Gnocchi with Roasted Vegetables

These pillowy soft gnocchi use cauliflower and gluten-free cassava flour in place of the traditional base made with potatoes and white flour….

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Stir-Fried Udon Noodles with Mixed Vegetables

Is there anything better than a big bowl of slurpable noodles, tender veggies, and savory sauce? We certainly don’t think so! This…

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Roasted Garlic, Delicata Squash, and Farro Stew

Vampires beware! This scrumptious stew features a whole head of garlic that gets deliciously sweet and gooey as it roasts in the…

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Pumpkin Risotto Frittata with Mushrooms

The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron…

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