Candace Nagy
Candace Nagy

Candace Nagy

Title: Contributing Writer

Location: Los Angeles, California

Education: B.A. in journalism and gender studies, California State University, Long Beach

Expertise: Storytelling, food origins, food systems, Mexican and Italian cuisines


Candace Nagy is a passionate food writer who gets excited about sharing new ways of looking at the foods we eat, from food origins and heritage to systems and science, and everything in between. A Los Angeles native, she explores food through the lens of culture, class and creativity, often taking cues from the foods she grew up eating and those she has discovered during her travels. Her writing can be found at EatingWell, Clean Plates and elsewhere in the vast internet universe.
Rating: Unrated
Panzerotti can be described as little fried calzones and are found all over Italy. This recipe produces panzerotti in the style typical of those found in Bari, Italy—crispy and golden on the outside and pillowy on the inside, with a traditional marinara-and-mozzarella filling.
These healthy potato tacos are stuffed with mashed potatoes and served with an easy homemade salsa, lettuce, cilantro, cheese, crema and avocado. If you have leftover mashed potatoes, you could use those as well.
Chiles en nogada is a traditional and iconic Mexican dish featuring roasted poblano chiles stuffed with picadillo and topped with a velvety walnut sauce.