Jenni Ridall Lata
Jenni Ridall Lata

Jenni Ridall Lata

Title: Recipe Developer and Stylist

Location: Charleston, South Carolina

Education: B.A. in Art History, University of Virginia; studied classic French culinary technique and philosophy at Le Cordon Bleu; M.B.A. with focus on Hospitality Revenue Management, College of Charleston

Expertise: Recipe development, home cooking, entertaining, Southern regional cuisine, restaurant operations

- 15-plus years experience in food & beverage
- Founder of TK Test Kitchen 

Experience

Jenni Lata is a recipe developer, food and prop stylist and restaurant consultant based in Charleston, South Carolina. Her work has appeared in national food magazines, including EatingWell, Southern Living, Garden & Gun and The Local Palate.

Jenni has worked for four James Beard Award-winning chefs, restaurateurs and cookbook authors, tested and developed hundreds of recipes, and written over a dozen specialized restaurant health department plans.

She is the founder of TK Test Kitchen, a culinary consulting firm that offers creative and administrative support to chefs, cookbook authors and culinary brands.

Jenni has been a behind-the-scenes culinary assistant, organizer and cook. She has tested, styled and developed recipes across all media platforms, including cookbooks, newspapers, print magazines and digital outlets. She is a member of the Charleston chapter of Les Dames d'Escoffier.

About EatingWell

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Meringue is very fun to play with and can be spread or piped into many different designs. Here, we like a neat, simple mound with a little bit of natural swoosh. You can draw a circle in the center of your parchment with a pen or marker to use as a guide when shaping; just be sure to flip the parchment over so the pen won't come in contact with the meringue. This pavlova recipe has several components that can be prepared ahead to make serving a breeze.
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This hearty, complex salad has the perfect balance of flavors. Roasted butternut squash and apples provide sweetness to counteract the bitter greens. Walnut oil permeates throughout each bite in this stunning salad. Soaking the farro ensures the final product is perfectly tender. Serve as a side for any gathering or holiday meal.
This is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.
Jardiniere
Rating: Unrated
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Is your garden booming? Making quick pickles is a low-pressure way to use up your bounty. Mix and match the vegetables as you see fit; just try to maintain a variety of textures and colors. Tip: After you finish a jar, use the leftover brine to make vinaigrette.
Hakurei (aka salad) turnips are small, sweet and tender, but you could substitute small purple-top or white turnips. If you use one of those varieties, peel and thinly slice them.
This savory Japanese pancake is typically made only with cabbage. Our version includes zucchini and carrot too. Top with fried eggs to make it a meal.
Roasting strawberries brings out their natural sweetness and creates a deep, jammy flavor that plays well with dark chocolate in this panna cotta recipe.
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If you have a lot of basil, double the oil for this pan-seared fish recipe. It doesn't take any more time to make and it's delicious whisked into dressings, drizzled over grilled vegetables and used to make garlic bread. The same technique works well for lots of other herbs, too—think: tarragon, parsley, chives.
Roasting strawberries brings out their natural sweetness and creates a deep, jammy flavor that plays well with dark chocolate in this panna cotta recipe.
If you have a lot of basil, double the oil for this pan-seared fish recipe. It doesn't take any more time to make and it's delicious whisked into dressings, drizzled over grilled vegetables and used to make garlic bread. The same technique works well for lots of other herbs, too—think: tarragon, parsley, chives.