Abby Dudley

Never one to shy away from eating, say, an entire bushel of banana peppers (simply roasted — olive oil and sea salt), Associate Editor Abby Dudley has turned an amateur appreciation for local cuisine into a bonafide (and delicious) career. Covering the region’s best local fare and tasting the works of the city’s many talented chefs, she’s thrilled to bring out her love of Pittsburgh through food.