Robin Asbell

Robin Asbell
Title: Food Writer and Recipe Developer
Education: Illinois Wesleyan University
Location: Minneapolis, MN
Expertise: Cooking for a Family, Cooking for Special Diets, Cooking with Whole Foods, Juicing

Robin Asbell is an experienced and award-winning food writer, and the author of 11 cookbooks. She is a nationally known expert in whole foods and whole grain cooking, and serves as a Culinary Advisor to the Whole Grains Council.


  • 1991-1995, Head Chef and Recipe Developer at the Wedge in Minneapolis, created hundreds of recipes still sold today.
  • Since 1995, she has been an in-demand Private Chef, creating family-pleasing meals and customizing recipes for her clients.
  • She appears on local television and national radio, appearing for a decade as a regular on the hit show, Twin Cities Live (Channel 5.)
  • Asbell is the author of 11 cookbooks, and developed the recipes for Eat Meat Less, for the Jane Goodall Institute in 2021. Her most recent cookbook is Vegan Meal Prep; A 5-Week Plan with 125 Ready-to-Go Recipes ( Robert Rose). You might own a copy of Big Vegan (Chronicle Books) Juice It! (Chronicle Books)The New Whole Grains Cookbook (Chronicle Books) Great Bowls of Food; Grain Bowls, Buddha Bowls, Broth Bowls and More (Countryman Press) or one of her other popular books.
  • Columnist, Minnesota Star Tribune from 2016-2020. 
  • She has written for Experience Life Magazine, Fine Cooking, Better Homes and Gardens, Real Food Magazine, Clean Eating Magazine, VegNews, Vegetarian Times, Mother Earth News, and other print media, and online for,,,, and others.
  • Minnesota Magazine and Publishing Association Gold Award Print or Online How-To Article, General Interest, over 60,000 for Bowls of Plenty, by Robin Asbell, in Experience Life Magazine, Jan/Feb 2019 
  • The Minneapolis Star Tribune named her one of their Taste 50, a list of the most influential women in food in 2015. 
  • Asbell teaches popular classes and speaks to groups around the US. Since 1995 she has shared many years of professional cooking experience and her abiding love of satisfying flavors, garnished with a sense of humor and fun."

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