Mallory Ferland

Mallory Ferland has been writing professionally since her start in 2009 as an editorial assistant for Idaho-based Premier Publishing. Her writing and photography have appeared in "Idaho Cuisine" magazine, "Spokane Sizzle" and various online publications. She graduated from Gonzaga University in 2009 with Bachelor of Arts degrees in history and French language and now writes, photographs and teaches English in Sao Paulo, Brazil.

How to Make Pumpkin Bread Moist
Contributed by Mallory
How to Grow a Greenhouse Potato
Contributed by Mallory
How to Bake Bacon Wrapped Steaks
Contributed by Mallory
How to Make Hard Caramel Candy
Contributed by Mallory
Cheese Fountain Ideas
Contributed by Mallory
How To Thaw Fish For Cooking
Contributed by Mallory
How to Propagate a Ginger Plant
Contributed by Mallory
Ireland Christmas Foods
Contributed by Mallory
How to Rehydrate Dried Beans
Contributed by Mallory
How to Grill Ribeye With Charcoal
Contributed by Mallory
Simple Finger Foods for a Party
Contributed by Mallory
How to Season a Griddle Before Use
Contributed by Mallory
What Kind of Red Wine Tastes Sweet?
Contributed by Mallory
How to Wrap a Hard to Wrap Gift
Contributed by Mallory
How to Use a Whip Cream Dispenser
Contributed by Mallory
Different Kinds of Chocolate Chips
Contributed by Mallory
How to Oven Cook Chicken Fillets
Contributed by Mallory
How to Cook With a Japanese Eggplant
Contributed by Mallory
What Goes With Pumpkin Soup?
Contributed by Mallory
How to Defrost Sea Scallops
Contributed by Mallory
Birthday Ideas for 15-Year Old Girls
Contributed by Mallory
How to Properly Store Fresh Oysters
Contributed by Mallory
How to Steam Tamales
Contributed by Mallory
How to Thicken Cream Soup
Contributed by Mallory
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