About Me

Who Am I?

My real name is Tracey, but you can call me Trix. Everybody else does these days.

I live in a South Philly rowhouse with my two cats, Mr. Darcy and his sister, Georgiana, or Georgy for short.

I have been a professional writer and editor for more years than I care to divulge, at least until we know one another a little bit better. These days, I write for print and online media about my passions: food, drink, and travel. In addition, I share my adventures, recipes, and ideas with an active and engaged international readership right here on Tasty Trix. 

I went to culinary school. I have cooked in a granola bakery and a Middle Eastern restaurant. I used to do kung fu and play the drums.

What Do I Do?

I write. I take photos. I develop recipes. I feel incredibly fortunate that I get paid to do these things. 

I travel whenever I can, most recently to Mexico City, Prague, Krakow, and New Orleans. I always want to move to the most recent city I’ve visited. You can read about my trips (and what I ate and drank, of course) here on Tasty Trix.

Mexico City Street Food

Traveling inspires me to come home and cook, and I indulge my love of world cuisines by creating accessible dishes with an international twist, like "Cochon de Lait" a l'Afrique or Sriracha Crab Ravigote. I also have fun tweaking the classics, as I did with The Opulent Open Face. 

"Cochon de Lait" a l'Afrique, Black Eyed Pea Croquette, Caribbean Mango Salsa

Why Do I Do It?

The world is big and life is short. There is so much to taste, to see, and to experience and I am doing my best to do it all and then share it with you.

Sriracha Crab Ravigote over Fried Green Tomatoes

How Can We Work Together?

You tell me! Contact me at tastytrix (at) gmail (dot) com if you’re just itching to offer me a cookbook deal, you want talk to me about being your brand ambassador, reviewing your product, creating recipes featuring your brand or product, writing for your publication ... you get the idea.

No promises, mind you, but I’m always up for an adventure and I’d love to hear from you. 

Gruyere Stuffed Purple Potato Dumplings with a Walnut Parsley Pesto for the Idaho Potato Board

Questions? Comments? Just want to chat? Email me at the address above or find me on Twitter, Pinterest, and Facebook. 

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Savory Salmon Mousse Eclair "Hot Dogs"