Recipe Developer, Food Stylist and Photographer
Dee Broughton got her culinary education by asking chefs too many questions. Years working restaurant floors as a server and bartender put her next to professional kitchens, and she spent that time watching how chefs worked and asking why they did things the way they did. Now she takes the dishes that make a restaurant worth the trip and turns them into recipes you can cook at home.
At Girl Carnivore she builds the freezer meal Cook Sets, full batches made to be portioned, frozen and reheated, from braised beef tips and Salisbury steak meatballs to pork adobo and bourbon chicken. She takes on the projects that need patience, like rendering lard in a slow cooker, and the ones that need nerve, like Hot Cheeto birria balls.
Her recipes and food writing have appeared in Chickpea Magazine and Cuisine Noir. She develops, tests, styles, photographs and films her own recipes, and writes the blog Gimme From Scratch. See more of her work in her food photography portfolio.
Tacos, always. Beef, chorizo, fish, you name it. I love a good taco with a really good sauce.
Dee, on what she cooks on a night off
What Dee cooks
- Restaurant dishes, rebuilt for home cooks
- Freezer meal prep and batch cooking
- Tacos, every way
- Comfort food and braises
- Food styling, photography and video
Every recipe Dee publishes on Girl Carnivore is cooked, photographed and reviewed before it goes live. Read how we test, source and correct our work in our editorial guidelines.
