Meet writer Carol Tice

Updated: Dec 1, 2020

Carol Tice is the founder of the award-winning Make a Living Writing blog and Freelance Writers Den, a paid membership community.

She coaches home-based freelance writers on how to grow their income with her proven program, Freelance Writers Den 2X Income Accelerator.

Her own freelance business ramped up to six figures in the downturn of ‘08-’10. She’s the author of two print books and more than 10 e-books. Her latest release is the free e-book The Recession-Proof Freelancer: A 12-Point Plan for Thriving in Hard Times.

Carol Tice is the founder of Make a Living Writing and Freelance Writers Den.

Where do you turn for great food or food inspiration?

At this point, I’m addicted to the NY Times recipes, and have a huge digital recipe box of things from them I’m dying to try.

Do you have any favorite food books/cookbooks?

I have a New Joy of Cooking from ’97 that’s my main go-to for pretty much anything. The Vegetarian Epicure is one my parents gave me at the beginning of a decade-long vegetarian phase starting in my mid-teens that I still use recipes from. (While my kids of course, look up recipes online. One more recent cookbook from a coaching student of mine is Love Your Leftovers by Nick Evans. And the life-changer is my Healthy Artisan Bread in 5 Minutes a Day, by the ‘Artisan bread in 5 minutes’ team.


Any favorite kitchen products?

I’m not a gadget person, but my KitchenAid mixer and a pastry blender are definitely essential. I’m the kind of person who kneads bread by hand and doesn’t have a machine. Kneading is free therapy!

We make challah for Friday night Sabbath dinners. And though she’s been braiding it for years, I just taught my daughter to make the dough. It was kind of a thrilling moment for me, to pass that on.

Learn how to make Carol's challah recipe by clicking here.

Any favorite food writers, chefs, or food-related TV shows/movies?

I personally dislike watching people cook food on TV that I then don’t get to eat. But one of my kids got me watching Man Vs Food for a while. Crazy! My daughter likes contest shows, so sometimes I see one of the cake-baking ones or something, but not really my thing. Nancy Leson here, longtime Seattle Times food writer, is a fave of mine. And Ann Lovejoy here in the NW for growing food here.

During Covid, Carol has enjoyed testing all kinds of new recipes.

Favorite restaurants or food travel destinations?

I haven’t gotten to travel that much in the past 15 years because we adopted two kids who turned out to have mental illness and they weren’t good travelers, so haven’t exactly been gallivanting about eating my way through Italy or anything. Hoping to do that next year, after the last kid graduates!

Restaurants here in Seattle? I actually moved here four years ago from Bainbridge Island in part for the restaurants! I love Piatti, Thai One On, Café Bizarro, Cantinetta, Daily Grill, Agrodolce, Elemental for pizza, Kona Kitchen (Hawaiian food, especially crazy coconut and mango cakes!), Saffron, Joey Kitchen – and Taqueria El Sabor – great hole-in-the-wall authentic Mexican place.

I’m biking about 65 miles a week to beat Covid stress, so we’re discovering new cafes all the time that are along our bike route and have outdoor seating, and trying new places. Alexa’s Café in Ballard is a new fave. When I covered restaurants for the Puget Sound Business Journal (about 15 yrs ago) I used to eat at all the great downtown Seattle restaurants, and until recently we would hit Tulio on the way to plays.

What do you snack on when on deadline?

Nibble carrots are ideal, or pea pods. I tend to clench my jaw when I’m stressed, and eating crunchy things relieves it. If I’m bad, it’s nuts (too many calories).

Anything else you would like to add about being a writer who loves food, or food in general?

I’m at that point in my life and my writing career where smaller portions of great food are my goal versus budget/quantity. We buy organic a lot, I can finally afford it!

I've been Covid baking big time--bread, biscuits, galettes, pies… and now we’re seeing our teens both come into their own as cooks. Our 19 year old makes smoothies and elaborate sandwiches, and our 17 year old daughter makes all sorts of things now, from chow mein to pumpkin bread, coming off a period of eating very few foods, and now expanding her menu thanks to her boyfriend.

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