Molly O’Neill was born in Columbus, Ohio. Her father, grandfather, and great-grandfather all played organized baseball, as did the youngest of her five brothers, former Yankee outfielder Paul O’Neill. She graduated from Denison University in 1975 and moved to Paris, where she worked as a chef and earned a culinary graduate degree from the renowned cooking school LaVarenne.
O’Neill is the author of three books, including the award-winning New York Cookbook, and she is the editor of the Library of America’s anthologyAmerican Food Writing. Her most recent book is Mostly True: A Memoir of Family, Food, and Baseball. For 10 years she was the food columnist for The New York Times Magazine and the host of the PBS series Great Food. Her work has appeared in many national magazines, among themThe New Yorker, Boston Magazine, and Food and Wine. She has been nominated for the Pulitzer Prize twice, has won the Julia Child/IACP Award for cookbooks, and was awarded three James Beard citations for books, journalism, and television as well as the society’s Lifetime Achievement Award.
She lives in New York City.
One Big Table (Simon & Schuster 2010)
Mostly True: A Memoir of Family, Food, and Baseball (Scribner 2008)
A Well-Seasoned Appetite (Viking 1995)
New York Cookbook (Workman 1992)