Recent Comments

From Serious Eats

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.

From Serious Eats

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!

From Serious Eats

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.

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Recent Posts

From Serious Eats

Grocery Girl: Everyone Loves Free Samples

From Serious Eats

Grocery Girl: Salad Bars Make Me Happy

From Serious Eats

Grocery Girl: How a Grocery Store Merchandizes Products

From Serious Eats

Grocery Girl: The Private Label Conundrum

See more posts by Hannah Howard »

Recent Favorites

From Recipes

Cook the Book: Asparagus with Butter and Soy

From Serious Eats

Served: What Is My Restaurant All About Anyway?

From Serious Eats

Served: Christmas with Restaurant People

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Recent Polls

Hannah Howard hasn't answered any polls yet.

Recent Quizzes

From Serious Eats

Hannah Howard got 33% correct on How Much Do You Know About Condiments?

From Serious Eats

Hannah Howard got 62% correct on How Much Do You Know About Vegan Substitutes?

See more polls and quizzes by Hannah Howard »

Recent Comments

From Serious Eats

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.

From Serious Eats

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!

From Serious Eats

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.

From Serious Eats

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!

From Serious Eats

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!)

From Serious Eats

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

From Serious Eats

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!

From Serious Eats

Grocery Girl: Opening a Grocery Store

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

From Serious Eats

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!

From Serious Eats

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 :)

From Serious Eats

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 :)

From Serious Eats

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!!

From Serious Eats

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...

From Serious Eats

Served: Making a Life with Cheese

@carmason the outside is open!!

@walevitt I like The Murrays Cheese Handbook
http://www.amazon.com/Murrays-Cheese-Handbook-Worlds-Cheeses/dp/0767921305

And Max, my former cheese boss and mentor, has a great book, The Cheese Plate
http://www.amazon.com/Cheese-Plate-Max-McCalman/dp/0609604961

From Serious Eats

Served: Making a Life with Cheese

@teachertalk thanks so much!!

I do love Cashel blue, and we sometimes feature that on our list. I'm also loving Bavarian blue. It's on the milder side for blue, and really sweet and balanced and wonderful. I also love Cabrales and Valdeon, both from Spain.

From Serious Eats

Served: Health Department Hell (Part 2)

@teachertalk, you got it! and thanks reading + writing :)

From Serious Eats

Served: Great Kitchen Staff: An Impossible Dream?

Hi everyone! Thanks for your kind words.

@sunyata In retrospect, agreed! We all miss him. It was sort of a point of philosophy--everyone does everything. But he agreed to come back if he get a 3 or 4 bell review (bells are the Philly stars). So cross your fingers!

We're finally getting a good team together, and more to come :)

From Serious Eats

Served: Why I Work In Restaurants

@tribly, yes!! i'm still working on the graceful part :(

From Serious Eats

Served: (Re)Opening a Restaurant in a Day

Thanks! You guys are right...quality and quantity should be switched. Quality is more important. Next time, better editing :)

From Serious Eats

Served: A Spring Full of Business, Drama, and Love

Hi! Thanks for the kind words. Advice taken! In the next installment, I will use real or fake names in place of the abbreviations.

From Serious Eats

Chilaquiles, a Great Way to Use Hot Sauce and Leftover Tortillas

This was my favorite family meal that the Mexican cooks would make at my last restaurant. Everyone else's favorite, too, it seemed. Their chilaquiles were super cheesy, and the tortillas were tossed in the fryer for just for a moment, so they were still a bit soft. The dish was rather lasagna-y, perfect comfort food.

From Serious Eats: New York

A Chat with Allen Stafford of Casellula Cheese & Wine Café

Zach, In editing my conversation with Allen, I cut the part where Allen gave credit to Tia Keenan for crafting Casellula's amazing cheese program. He and I both attribute much of Casellula's success to Tia's vision and talent.

See more comments by Hannah Howard »

Recent Posts

From Serious Eats

Grocery Girl: Everyone Loves Free Samples

From Serious Eats

Grocery Girl: Salad Bars Make Me Happy

From Serious Eats

Grocery Girl: How a Grocery Store Merchandizes Products

From Serious Eats

Grocery Girl: The Private Label Conundrum

From Serious Eats

Grocery Girl Goes Grocery Shopping

From Serious Eats

Grocery Girl: My Life Working for a Grocery Chain

From Serious Eats

Grocery Girl: Identifying Yourself as a Food Person

From Serious Eats

Grocery Girl: What Your Grocery Store Says About You

From Serious Eats

Grocery Girl: Opening a Grocery Store

From Serious Eats

From Served Columnist to Grocery Girl

From Serious Eats

Served: I Get Paid to Write About Cheese (And Other Wonderful Things)!

From Serious Eats

Served: The Epic Groceries versus Restaurants Battle

From Serious Eats

Served: Is Cheese Good for You?

From Serious Eats

Served: A Day at the Grocery Store

From Serious Eats

Served: A Restaurant Girl Becomes a (Sometimes Lonely) Grocery Girl

From Serious Eats

Served: Cheeses That Will Make Your Heart Sing

From Serious Eats

Served: Hello Groceries and Cheesemongering!

From Serious Eats

Served: Leaving Restaurants for Groceries

From Serious Eats

Served: The Dos and Don'ts of Serving

From Serious Eats

Served: How to be a Stellar Server

From Serious Eats

Served: The Last (and First) Meal

From Serious Eats

Served: What Do I Want to Be When I Grow Up?

From Serious Eats

Served: Learning to Feed Myself Better

From Serious Eats

Served: A Great Plan that Never Takes Off

From Serious Eats

Served: A Few Ways to be a Bad Restaurant Customer

See more posts by Hannah Howard »

Recent Favorites

From Recipes

Cook the Book: Asparagus with Butter and Soy

From Serious Eats

Served: What Is My Restaurant All About Anyway?

From Serious Eats

Served: Christmas with Restaurant People

See more favorites by Hannah Howard »

Polls

Hannah Howard hasn't answered any polls yet.

Quizzes

From Serious Eats

Hannah Howard got 33% correct on How Much Do You Know About Condiments?

From Serious Eats

Hannah Howard got 62% correct on How Much Do You Know About Vegan Substitutes?

See more quizzes by Hannah Howard »

About Hannah Howard

Website:

Location: NYC

About: I'm a Serious Eats intern, a student at Columbia, and a lover of all things tasty. You might find me scouring Kalustyans for mysterious spices, cooking up overambitious meals, or devouring a cream-soaked piece of chocolate cake at Casellula, where I work.

Favorite foods: curry, cheese, chocolate, garlic, pasta, sage, soup, beets, bacon, eggs, pickles, lox, gelato, cookies, chiles, fried anything...

Last bite on earth: