Betty Hallock
Content Lead
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
los angeles
California
United States
- food
- japanese food
- writing
- recipes
Featured Works
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Peaches, Arugula & Burrata with Coriander Vinaigrette
A salad for a healthy heart made with fragrant peaches and bright greens with a piquant vinaigrette dressing
Melon, Radishes & Figs with Mustard-Yogurt Dressing
This savory salad is packed with vitamins, antioxidants, and the probiotic power of yogurt
Pan-Fried Eggplant & Tomatoes with Caper Gremolata
This vegetable dish is delicious on its own but also juicy enough to serve as a sauce on top of pasta or grains. With olive oil, parsley, lemon, and garlic, it makes its own gremolata. It’s also a very flexible recipe.
DIALOGUE: Bryant Terry
An advocate for food justice, editor in chief of 4 Color Books, and vegan chef Bryant Terry talks about his wellness practice, his favorite season for cooking, and what's in his pantry.
Experience
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Content Lead, Food & Nutrition
Roundglass Food Mar 2021 - Present (2 years) -
Acting Food Editor
Los Angeles Magazine Aug 2016 - Jan 2017 (5 months) -
Freelance Writer & Editor logo Writer, Editor and Cookbook Author
Freelance Oct 2014 - Present (9 years) -
Deputy Food Editor
Los Angeles Times Sep 2005 - Oct 2014 (9 years)