Feastly Blog: Girls With Knives
The Feastly Blog puts the spotlight on female chefs for Women's History Month this March. This interview features Chef Dana's story, including her femme inspirations and shining in a predominantly male-dominated field.
Departures Italy issue
The Italy issue features "Kitchen Mistress" Chef Dana and her Blu Aubergine cooking classes, which include a trip to the market to shop for fresh ingredients before heading back to her kitchen to prepare a 4-course meal with wine.
Save Room For Design Blog: Introducing Monogram Chef Dana Klitzberg
This article is the introduction chef Dana as the Eastern U.S. Chef for Monogram (formerly GE Monogram) kitchen appliances. The Q&A allows insight into Chef Dana's views on cooking, both professionally and as a home cook, as well as current food trends, food world likes and dislikes, and a general backgrounder of what makes Chef Dana's cooking special.
The Daily Meal: Sufganiyot Recipe
It only happens once in a blue moon: Thanksgivukkah, the meshing and overlap of Thanksgiving and Hanukkah. Chef Dana provides her recipe for sufganiyot, the jelly-filled donuts typical of Hanukkah's litany of fried treats, but with a Thanksgiving twist.
Refinery 29: Chef Dana's Female Icons Pop-Up with Filigree Suppers
On a hot July evening, Chef Dana wowed a crowd in style icon Beatrix Ost's airy 2-story apartment on Manhattan's Upper West Side. Dinner and drinks were inspired by the likes of female icons Dorothy Parker, Jackie Onassis, Coco Chanel, Georgia O'Keefe, Josephine Baker, Julia Child, and Anna Pavlova.
Mint blog: National Pasta Month Recipe
Chef Dana provides a classic recipe for pasta e fagioli, a beloved comfort food that's really a cross between a pasta and a soup.
Variety Online: Sip and Sup After Screenings in Venice
Chef Dana chats to the Hollywood industry publication about Venetian cuisine, what to expect in restaurants, and how to dine exquisitely in La Serinissima during the annual Venice Film Festival.
South Bay Magazine
Chef Dana discusses a trip to Morocco, the delights of its varied cuisine, the hospitality inherent in local culture, and the eclectic influences and comforting flavors that comprise North African food.