Serious Eats

Get To Know Us: Sarah Buchanan, Serious Eats Intern

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Name: Sarah Buchanan
Location: NYC
Occupation: SE editorial intern and Small Kitchen College contributing writer
Website/Twitter: quotidiennemoi.wordpress.com / @SarahBuchanan03

Guilty pleasures? Drinking pickle juice straight from the jar or peanut butter milkshakes for breakfast!

What food won't you eat: I'm a pescetarian so that limits me somewhat. No meat, and I will not eat Funyuns. I will not even touch them. Gross!

Favorite food person: Anthony Bourdain.

When did you first realize you were a serious eater? As a baby, I was put on a low-calorie formula because I was so unnaturally large. There are pictures of me eating marshmallows covered in jam at my highchair wearing nothing but a big ole' grin. I was born loving my food!

What do your family and friends think of your food obsessions? I come from a big Southern family that values a great meal amidst pleasant company. The apple doesn't fall far from the tree. My friends here in NYC think it's funny that I love food so much. It's my quirk, I suppose. Luckily my fiancee is an avid eater himself. Together we are determined to eat the best NYC has to offer on our rather limited budgets!

Favorite food sites or blogs (besides SE)? SE obviously!! I also enjoy Food Porn Daily, Broke Ass Gourmet, Big Girls Small Kitchen (where I am a contribuing writer), and Joy the Baker.

Everyone has a go-to person they call for restaurant recommendations. Who's yours? Back in Nashville, where I am from, I call my mom or uncle, but here in NYC, I rely on the wealth of online restaurant review sites for my insider knowledge.

What is your favorite meal of the day and where do you get it? I love breakfast and luckily, it's a pretty simple one to make. When I feel like a breakfast out, I love Sunburst Espresso Bar in the Union Sqaure area. They have a delicious and reasonably priced breakfast menu offered all day long. The oatmeal, eggs Florentine, and french toast are all amazing, as are the fresh muffins, and crepes.

Do you ever cook? What's the best dish you make? I love to experiment in the kitchen but sometimes I make things that only I like. I haven't quite mastered the art of food presentation either. I make a really tasty roasted winter vegetable medley with toasted nuts and a maple syrup glaze, as well as a stand-up three bean chili and butternut squash chickpea stew.

If you woke up tomorrow as a food, what would it be? I would love to be a cute little dumpling, such nice dimensions, pleasant to look at and eat!

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