Maggie grew up in Greenwood, surrounded by amazing food. Her mom catered and worked at a cooking school, and she was constantly surrounded by good cooks and really good food. After undergrad at Millsaps, she attended New York University, where she earned her graduate degree in cinema studies. Then it was on to Minneapolis, where Maggie decided to pursue her food passion by attending culinary school at Le Cordon Bleu. She completed an externship at a local farm-to-table restaurant, Lucia’s, then worked for a local cooking school, Cooks of Crocus Hill, teaching cooking classes, managing one of the schools, and writing for their former quarterly print publication, Q.

While she spends most of her work time as a recipe developer in the Betty Crocker Kitchens at General Mills — putting new spins on skillet dinners, grilled meals, and more — in her own kitchen, Maggie’s favorite recipe to make is her own take on pimiento cheese. If someone else is making the food, she prefers sushi.

She has an awesome husband, Mike, and two kids—Redford and Marley—who she’s also teaching to love cooking. Her, Snoop Dogg, thinks he’s one of the kids. His all-time favorite food? Cheese straws!