Danette St. Onge

Danette St. Onge
 Danette St. Onge
Expertise: Thai and Italian cooking

Danette St. Onge is a food and travel writer and translator. She is the author of a Thai cookbook and has written many print and online recipes. 

Highlights

  • Recipe developer, tester, editor, and translator
  • Author of "The Better-Than-Takeout Thai Cookbook"
  • Translator and editor in French, Italian, Spanish, and English
  • Former editor at Cook's Illustrated magazine

Experience

Danette St. Onge is a former writer for The Spruce, having contributed several articles on Italian food and wine. She is a food and travel writer specializing in international cuisines and the science and chemistry of food and cooking. Growing up in a multicultural family, traveling, and living abroad in several countries have all informed her unique take on food and cooking. She lived in Tuscany for five years and has traveled extensively throughout Italy, exploring regional culinary specialties and traditions. She is currently based in Paris and London.

Danette has published a Thai cookbook featuring 100 easy recipes. She worked as an editor at Cook's Illustrated magazine (America's Test Kitchen) writing and editing articles and recipes, as well as devising kitchen experiments, tips, and taste tests. As a freelancer, she has written about food, dining, and travel and developed, tested, and edited recipes for various clients in print and online media, including Saveur, Zagat, Google, and the Food Network. She has also worked as a translator (Italian, Spanish, and French to English) on many projects, including cookbooks and restaurant menus.

Education

Danette St. Onge has B.A. in biology from Tufts University and a B.F.A in studio art from the School of the Museum of Fine Arts, as well as a copy editing certificate from Emerson College.

Awards and Publications

Published in 2017, "The Better-Than-Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home" provides both well- and lesser-known recipes along with tips to making iconic Thai dishes in under 30 minutes. 

Danette has also published work in several print and online publications such as America's Test Kitchen, Cook's Illustrated magazine, Saveur, Zagat, and the Food Network.

About The Spruce

The Spruce, a Dotdash brand, is a new kind of home website offering practical, real-life tips and inspiration to help you create your best home. The Spruce family of brands, including The Spruce, The Spruce Eats, The Spruce Pets, and The Spruce Crafts collectively reach 30 million people each month.

For more than 20 years, Dotdash brands have been helping people find answers, solve problems, and get inspired. We are one of the top-20 largest content publishers on the Internet according to comScore, a leading Internet measurement company, and reach more than 30% of the U.S. population every month. Our brands collectively have won more than 20 industry awards in the last year alone and, most recently, Dotdash was named Publisher of the Year by Digiday, a leading industry publication.

Read more from Danette St. Onge