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.
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Comments (2)
Looks like a tasty recipe! My understanding is that cooking with foil is an healthy idea. But I saw somewhere a recipe where they lined their foil with parchment paper so the foil wasn’t in direct contact with the food. I thought that was a pretty good hack! I thought I’d share it.
I’m so glad to see a recipe using dandelion greens! We have picked them from our yard and eaten them slightly cooked. Don’t knock it until you try them. I can’t wait to try this recipe!