Ethel Greenwald Hofman (born 1939) is a widely syndicated Jewish American food and travel columnist, author and culinary consultant.

[7] She took a one-year dietetic internship at the University of Chicago, and then served for three-and-a-half years as Chief Administrative Dietitian at Michael Reese Hospital, where she met her husband.

After moving for two years to Basel, Switzerland, and then to Boston (where she was a nutritionist at the Harvard School of Public Health under Professor Jean Mayer), she settled with her family in Philadelphia.

[10] She studied continental cuisine with local chefs during her years in Switzerland, and advanced gourmet cooking at Le Cordon Bleu in London.

She also met and worked with some of the leading figures in the industry, including Emeril Lagasse, Jacques Pépin and Julia Child, from whom she took master cooking classes.

[12] Her Jewish home cooking recipes emphasize "convenience foods wherever possible, so that many of these dishes require the least possible time and effort … The result is both healthy simplicity and lively good taste.