Amy Rosen is a James Beard nominated, award-winning freelance journalist. Previously, she was the Editor-in-Chief of Modern Farmer, Food Editor at Chatelaine, and Food Editor at House & Home magazines. She also launched enRoute magazine’s Best New Restaurants in Canada feature as its first restaurant critic.

She writes regularly for publications including enRoute, Bon Appetit, Food and Wine and The Globe and Mail, and her stories have appeared in the American anthology, “Best Food Writing”. Read some of Amy's writing here.

Since 2019 Amy has published several books, including “Kosher Style” (Random House), "Tender Herbs" (Good Egg), "Canada's Best New Cookbook" (Indigo Press), plus she contributed a heartfelt essay about matzo balls to "What We Talk About When We Talk About Dumplings" (Coach House Books).

Rosen began her career as a freelance writer and cookbook author, fresh out of school. Armed with a BA in English from McGill University, a Bachelor of Journalism from the University of King’s College, and a certificate in Basic Cuisine from Le Cordon Bleu, she put her knowledge in a blender and published her first cookbook, “Generation Eats”. She followed that up with “Cook This” (Random House), and then wrote “SPAtopia” (Dundurn Press), based on her spa column in the Globe & Mail. In 2014 she released “Toronto Cooks” (Figure 1) and followed up that bestseller with another, “Toronto Eats” (Figure 1) in 2017. 

Amy has eaten her way across the country, thrice, for enRoute magazine, and has cooked her way from coast to coast via live TV spots. It’s gotten so that she’s only comfortable cooking in front of a crowd. She's also a regular on CityTV's Cityline and a judge on the Food Network's Wall of Bakers.

Amy is also the proud founder of Rosen’s Cinnamon Buns, launched in the autumn of 2016. At the end of 2018 she sold her storefront in order to give the people what they wanted – bake-your-own all-natural Rosen’s Cinnamon Buns, and delectable breakfast spreads. In 2024 Amy sold a majority stake in the business but remains the devoted figurehead and recipe developer.  

Amy is looking forward to summer 2025 when her first novel, "Off Menu" will be released (ECW Press).

Have questions? Feel free to contact Amy at [email protected]
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