Phoebe Fry
Phoebe Fry

Phoebe Fry

Phoebe Fry is a graduate of Barnard College, where she studied English Language & Literature, and Ballymaloe Cookery School in County Cork, Ireland, where she completed a 12-week certificate course. Throughout her college years, she took advantage of her location in New York City and held various roles at companies in the food media space, from the James Beard Foundation to Real Simple, to a position as cookbook author Vallery Lomas' assistant. She has experience in marketing, foundation work, social media, recipe development, recipe testing, editorial, and more. Phoebe presently works as a line cook in New York City. She also writes a Substack newsletter, and contributes to Real Simple as a freelance food writer.
Plus, tips on how to store them.
Think twice before you toss that leftover chicken!
And yes, you can freeze onions!
No need to spend half the holiday in the kitchen!
Cozy up on the couch with one of these delicious drinks.
We whisked, poured, and flipped more than 35 batches of pancakes to find the best mixes on the market.
Everyone is loving loaves these days. We considered dozens of items to recommend six bread winners.
Olive oil is the start and the finish to countless classic recipes. Its versatile flavor and top-notch health benefits give us every reason to drizzle it over everything from pizza and pasta to sautéed vegetables, bread, salad, and so much more. But not all olive oil is created equal, which is why the Real Simple food team put over 50 types of everyone's favorite heart-healthy ingredient to the test. The results are in—here are the five best bottles for every budget. 
We smeared, drizzled, and spooned 39 nut and seed butters to discover the ones deserving of your cupboard space.
We boiled the water, poured in the noodles, and tasted 47 types to find the standouts to stock up on. Ciao down!