Hannah Howard's Profile

An Ode to Fedora, Ziggy Piggy, and Restaurant Off-Hours

Carey, this is incredibly beautiful. I feel you. I adore this. Thank you for writing.

A Fond Farewell To National Managing Editor Erin Zimmer

Erin, What a lucky girl I am to have gotten to know you and work with you! Love and luck on your next chapter. You are amazing!

In Our Community Corner: Meet Erica Jacobs (aka: 'Teachertalk')

So great to read a bit about you. I have loved your comments and appreciated your kind words for YEARS and wondered about the person behind Teachertalk! Wish you all good and delicious things!

Where to Eat Near Columbia University

@ simon, thank you! I love the Abbey, and the other spots are new to me and now on my list to check out.

@teachertalk I miss my column, too, and thanks so much for the kind words. I'm resolving to you and to me to write more!!

Where to Eat Near Columbia University

@simon, like what?

9 Awesome Italian Cheeses Everyone Should Know

@conaglio yes...la tur is very much in that vein, and totally awesome. same for brunet (goat's milk)--so luscious and wondrous!

9 Awesome Italian Cheeses Everyone Should Know

@coppertone24 I love me some burrata. I was eating some last night and kicking myself for not including it. Here's a great burrata piece by Carey from back in '09: http://www.seriouseats.com/2009/04/making-burrata-the-meta-mozzarella-in-puglia-italy.html?ref=search

@dana bach I'm no allergy expert, but here's an article that shows that people sensitive to cow's milk are often sensitive to buffalo milk as well: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2683364/

Goat mozz exists--it's a little drier and very mild. I'd use it in cooking, but choose something else to snack on.

9 Awesome Italian Cheeses Everyone Should Know

@scalfin Pecorino Toscano is hard, but pliable. And there is nothing closely cheddar-like in the Italian cheese lexicon--but subbing asiago wouldn't hurt anyone.

9 Awesome French Cheeses Everyone Should Know

J.W. Hanner, I love Epoisses! But I prefer Langres--same genre/vibe, but a little more nuanced. In my humble opinion.

Grocery Girl: The Private Label Conundrum

Thanks for reading, chiming in, and encouragement! I'm working on it. Still finding my niche at work, and with Grocery Girl. I'm confident more adventures will unfold.

Grocery Girl: The Private Label Conundrum

@nycpunk1 I'm sorry to hear that. But thank you for your honesty. hang in with me...I'm still figuring it out, but I'm invested in making it better than ever!

The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes

Max, I love this post! I gotta get me some latkes stat!

Grocery Girl Goes Grocery Shopping

@Pavlov--such a simple meal. We were trying to be healthy so it was a kind of kicten sink salad with roasted spicy chickpeas and corn, avocado, arugula, chevre, and a ton of veggies...yum! Not much cooking at all. But good eating.

Grocery Girl Goes Grocery Shopping

@CJ McD yes!!!

Grocery Girl: My Life Working for a Grocery Chain

thanks kuban :)

Serious Eats Is Five Years Old: Happy Birthday to Us!

happy happy birthday serious eats! love being a part of this wonderful place, with these wonderful people!

Grocery Girl: My Life Working for a Grocery Chain

adam, thank you!
i love your ideas...will use them for sure.
(no self-checkout, though!)

Grocery Girl: My Life Working for a Grocery Chain

@dyrima most olive oil is made using the process of "continuous filtration" or "continuous cycle" these days.

this is a good explanation: http://italymondo.com/blog/olive-mill-making-olive-oil

Grocery Girl: My Life Working for a Grocery Chain

@Jerzee
I hear you. Hard to write dirt about your employers when they're your employers. It's a challenge to be honest and not offend anyone, etc. Brainstorming ways to accomplish this and hold your interest too!

Grocery Girl: Opening a Grocery Store

@tklin so exciting!! can't wait to hear what you think of the store.

Served: Leaving Restaurants for Groceries

Thanks :)
@TrashedOut me and Micky are going strong, and not working together has proved good for us. He will be spending a lot of weekends in NYC, and I will be spending a lot of weekends in Philly!
@TeacherTalk can't wait!

Served: Learning to Feed Myself Better

Thanks for all the wonderful comments! Was feeling a bit nervous to write this stuff, and you guys make me feel really glad that I did. By the way, it was a fabulous, memorable dinner and worth a pound or two :)

Served: The Blessing and Curse of Our Garden

Right now, the staff is wearing black pants, black shoes, button down white shirts, and ties for the men. T shirts and polo shirts are a bit casual for us...but I don't want anyone to suffer either!

@minijen I like the inside/outside section idea! Especially because on those brutally hot days, many guests do prefer to dine indoors with AC.

@teachertalk good idea re pictures :)

Served: The Accidental Manager

@Jbout
I have learned that small = better for me, no question. There are about a million things that are great about where I am now, and I do need to remind myself to appreciate that!
The grass is always greener. But I am idealistic enough to long for a career where passions, interests, and talents line up pretty well with what I'm doing all day. But every job has its tedium!
Thanks for thoughtful response!!

Served: The Accidental Manager

@ericambrose I know there are better things out there! No one should feel like their work is inducing vomit. Let's both look for something amazing and right for us...