Laura Manzano

Laura Manzano portrait
Title: Food writer, recipe developer, and food stylist
Education: The College of William and Mary
Location: Brooklyn, N.Y.

Laura Manzano is a writer, food stylist, and recipe developer.

Highlights

  • Contributor to Martha Stewart, Delish, The Kitchn, Simply Recipes, The Spruce Eats, Serious Eats
  • Professional food stylist for over five years
  • Professional recipe tester for over six years 

Experience

Laura Manzano grew up in the restaurant industry—her father is a chef and restaurant owner in Florida, so she was working the line of his 160-seat restaurant from the time she was 13. She studied writing and film at The College of William and Mary in Virginia, and moved to New York immediately afterward to attend NYU's Summer Publishing Institute. 

Soon after moving to New York, Laura joined the team at meal kit delivery service Martha & Marley Spoon. There, she managed the test kitchen, produced photoshoots, styled food and props, and tested recipes. After a few years there, she left to work at an agriturismo in Tuscany for a season, and returned to New York to begin a freelance career that keeps her excited about and engaged with food every single day. 

Currently, Laura styles food for photography and video, develops and tests recipes for various publications and cookbook authors, and writes about food and cooking—both for work and for fun. In her free time, she cooks for herself nearly every day.

About Martha Stewart

Martha Stewart, a Dotdash Meredith Brand, teaches and inspires over 7 million readers a month with tested-until-perfected recipes, elevated home and entertaining ideas, and creative DIY projects. Our content is written by experienced journalists and fact checked for accuracy. Learn more about us and our editorial guidelines.

Latest from Laura Manzano

watermelon wedges
How to Cut Watermelon Into Slices, Spears, Cubes, and Other Shapes
scrambled eggs and toast on a white plate
Martha's One Ingredient That Makes Your Scrambled Eggs Even Better—and It's Already in Your Fridge
Pound cake
Do You Always Need to Preheat the Oven? Here's What the Pros Say
Cookies on baking sheet
Here's Why Your Cookies Spread When They're Baked—and How to Prevent It
Soy-Marinated Flank Steak
How to Cook Steak Like a Chef, From Pan Searing and Broiling to Grilling
Blanched broccoli cabbage cooling down in cold water in a glass dish on white table
How to Blanch Vegetables—the Best Way to Preserve Their Color, Texture, and Flavor
Shrimp Scampi
8 Angel Hair Pasta Recipes That Make the Most of This Quick-Cooking Noodle
Cooked steak
How to Use the Maillard Reaction to Cook Perfectly Seared Food
Pan Fried Steak
The Right Way to Season Steak, According to a Chef and Butcher
A jar of pork lard with a spoon
Lard Is a Misunderstood Fat—Learn Why Some Bakers Swear By It
Butternut-Squash Pasta Sauce Step 3a
How to Cut Butternut Squash the Right Way
a few leeks on a cutting board
The Right Way to Cut a Leek, According to Martha
Bowl of garlic powder
Why You Should Reconsider Garlic Powder—and All the Ways to Use the Much-Maligned Ingredient
smoothie with chia seeds
How to Blend the Perfect Smoothie Every Time (No Recipe Required)
round yellow cake in parchment paper lined cake pan
Why You Should Always Line Cake Pans With Parchment Paper—and the Right Way to Do It
measuring cups of chicken vegetable broth and water
The Difference Between Broth and Stock
Basket of tomato variety
7 Smart Ways to Preserve Tomatoes
Roasted cucumbers with horseradish
Yes, You Can Cook Cucumbers—Here's How to Grill, Bake, and Sauté Them
powdered milk with a glass of milk
Why Chefs Always Have Powdered Milk in Their Kitchen
pressed sandwich with prosciutto and broccoli rabe recipe on wooden cutting board
How to Keep Sandwiches From Getting Soggy
water cooler with sliced fruit
Creative Infused Water Ideas That Go Beyond Cucumber and Lemon
squash gratin served in a silver dish
What Is a Gratin? Why We Love This French Take on the Casserole
bloody mary garnishes
7 Next-Level Garnishes for Your Bloody Marys
bone broth in blue/white soup bowl
The Right Way to Make Bone Broth, According to Experts