Sally Sampson

Sally Sampson is the founder and president of ChopChop Family, a nonprofit publisher of cooking magazines, cookbooks, digital content, cooking curricula, and learning decks. A seasoned recipe developer and writer, she has published 23 cookbooks, including such bestselling titles as The Bake Sale Cookbook and The Olives Table, co-authored with acclaimed chef Todd English. Sampson has contributed to The New York Times Motherlode Blog, Bon Appetit, Food & Wine, Cooks Illustrated, The Boston Globe, and others.


Before establishing herself as a cookbook author and recipe developer, Sally Sampson was the chef/owner of From the Night Kitchen, a takeout shop in Brookline, Massachusetts, for 10 years. She published her first cookbook in 1990 based on recipes for the soups, stews, and chilis she served there and discovered that she actually liked writing about food more than producing large quantities of it for retail. Sally was motivated to start the quarterly ChopChop magazine in 2008 after delving deeply into health care as a result of her young daughter being diagnosed with a rare chronic condition. She wanted to give back by using her culinary writing skills to help address childhood obesity by inspiring and teaching kids to cook and eat real food with their families. In 2013, ChopChop magazine won the James Beard Award for Publication of the Year. Sampson’s latest title, The ChopChop Family Cookbook: Real Food to Cook and Eat Together, will be released in April 2023.


Sally Sampson graduated from the University of Colorado Boulder with a bachelor of arts in psychology.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

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