Lukins was credited with broadening the taste buds of American cooks. At a time when canned cream soups and fussy French recipes were the rage, she made dishes like gazpacho and Indonesian lamb stew accessible to home chefs. In 1977, she opened the Silver Palate food shop, and five years later, the first of four Silver Palate cookbooks followed.
Most recently, Lukins penned Ten: All the Foods We Love and Ten Recipes For Each, which combined her expertise with 32 chapters on her favorite foods, with 10 recipes for each. When we sat down to breakfast with her not too long ago, she spoke about her rigorous recipe-testing process, the importance of reading recipes thoroughly, and eating seasonally.
Our thoughts are with Sheila's family and friends during this difficult time.
Photo: Francesco Scavullo