Our Authors
Jacqueline Raposo
- Location: Washington Heights, NYC
- Favorite foods: Nothing beats a plate of sheep cheese, prosciutto, and ripe melon. Or chocolate. Or anchovies. Or oysters. Or espresso. Or wine. Or bourbon. Or fresh river fish.
- Last bite on earth: Something smoky and sweet.
Recent Posts
Comments
Hey Chef, What Can I Do With Carrots?
@SundaeChocolateySundae:
First off - I love your user name.
You can get hay at most garden stores or places like Home Depot / Lowes.
So Long and Thanks for All the Fish Cakes: An Editor Says Farewell
I work with many editors but only call one "Chief". Thanks for everything. Especially the ice cream and the sherry. But, yeah, the writing stuff, too. You make me sound much smarter than I actually am. Victory Garden and Lambrusco at Otto is on me next time. Bravo.
The Best Peach Cobbler Is Also a Simple Peach Cobbler
Um, I don't care what y'all call it. I'm calling it a cobbler. Because Daniel's recipe was made, fawned over, and devoured this past weekend, and was so good that I'd call it a zucchini if he told me to.
The peaches were exactly what you want ripe local orchard peaches at the end of summer to be, and so the light addition of lemon, nutmeg and bourbon complimented them without overwhelming them - something that cinnamon or any bolder sweetener would have done ( I loved how little sugar was used overall). The biscuit was puffy and slightly crackly and satisfying - so much more so than the oatmeal and sugar laden topping to cobblers I grew up with.
It was the brightest possible ending to an outdoor meal celebrating the end of summer. Thanks, Daniel!
The Best Peach Cobbler Is Also a Simple Peach Cobbler
Perfect timing on this, thanks Daniel! Gathering ingredients RIGHT NOW for weekend festivities! Far superior than the oatmeal crumbly top I was planning.
All About Geoduck: The Life of a (Delicious) Oversized Mollusk
So. Fascinating. Awesome article.
Hey Chef, What Savory Dishes Can I Make With Chocolate?
@SilentRhetoric: "Savory applications for vanilla" is going on the list! I'll try to remember to tag you when it comes out.
Hey Chef, What Savory Dishes Can I Make With Chocolate?
@Scoffier: Hey! A few chefs interviewed did mention mole, actually, but this column focuses on "outside of the box" applications of the ingredients so that we have new ideas at the ready that we might not have thought of before (I wouldn't peg any of these answers as 'trendy', right?). Since mole is probably the most common usage of chocolate in a savory way, I didn't include it.
Hey Chef, What Can I Do With Pickle Brine?
@PizzaDinosaur: A few chefs did talk about drinking it straight or using it in cocktails / picklebacks (though others are SO over picklebacks). This ingredient got more love from chefs than any I've thrown at them so far. But I tried to get a bit more obscure ones or very versatile ones with specific instructions in them. I sheepishly admit to drinking brine straight, too, and once had a client who would drain the brine from hearts of palm jars after I was done with them like it was her job. Yummy stuff.
@smprada: Link fixed! Thanks for pointing it out. My fault.
And I'd say vinegar-based brines are a safe assumption, as I asked them for ideas that would work both with homemade pickles and generic ones bought at any grocer's nationwide. I don't think any of these address acid-less fermentation. Thanks for helping clarify!
How Thanksgiving, the 'Yankee Abolitionist Holiday,' Won Over the South
Loved this. Agree with the "more, please!" comments!
The Food Lab: How to Poach Eggs for a Party
Wish I had known this when a hired cook, too. Bravo.
Hey Chef, What Can I Do With Curry Powder?
@Ocean @tikkal: I got that curried apple butter recipe from Chef Greco for you, updated in the text above!
Hey Chef, What Can I Do With Curry Powder?
@huskerchad @Maxfalkowitz: a Curry syrup is coming up when chefs weigh in on curry PASTE!
The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box
Agree with the additions of scale, Pyrex 2-cup, microplane and flexible cutting board. I'd throw in a knife sharpener, too. And, if it were a big enough box, a commercial 1/2 sheet pan for baking and roasting veggies. Or two quarters in a smaller box. And a standard English tea pot, because I'm useless with making anything else without loose Earl Gray.
And I'm with you guys on the Y peeler. I feel like I have gorilla mitts for hands when I use one.
Hey Chef, What Can I Do With Mint?
@akay1: We did one with basil a bit back (click on the HEY CHEF category tag and it'll go to it). The upcoming list is set for a while as we go into more autumn ingredients, but I'll add parsley on for next spring!
Everything You Need to Know About Keeping Bees and Producing Your Own Honey
@thebarkingdog
Hi!
1) There are certain factors that can increase your chances of getting stung, like wearing certain colognes or eating certain foods (check out Marina's book for her first colony hiving experience involving bees and bananas). It would have been too in depth to put ALL the reasons in here, but those I spoke with mention getting used to it (in general, they weren't saying you could out-grown an allergy).
2) Taking to a new hive basically is reliant on the queen: she's delivered in a "queen cage" (a small box with a sugar cork that she's transported in with 2 attendants), which is placed in the hive until she eats her way out, basically making the hive her home. Swarming to another home happens with the colony runs out of room to store honey, which is why keeping an eye out and making sure they have extra space is vital.
3) I personally have no idea. Hopefully someone here may, but this is where I'd suggest finding a beekeeping group in your neighborhood; they'll not only know about that kind of stuff, but can walk you through the specifics of what to expect in your neck of the woods.
Hey Chef, What Can I Do With Honey?
@Red Ran Amber: Gonna have a bit on creamed honey in the third part of our miniseries on honey, when we go into tasting notes, types and honey from around the world. Here's part one, stay tuned! http://www.seriouseats.com/2014/07/how-honey-gets-made-bees.html
The Secret Lives of Honeybees: How Honey Gets Made
@Shayrose thanks for that insight! I have one or two more beekeepers to speak with for the second part of this series, and I'll ask them for tips on affordable ways to collect honey from invasive hives.
The Secret Lives of Honeybees: How Honey Gets Made
@badseed1980 this is the first of a three part series on bees and producing honey. Stay tuned for colony collapse issues in the next, which focuses on beekeeping! I'm now obsessed with this whole process, truly fascinating!
The Best Ice Cream, Gelato, and Soft Serve in NYC
The chocolate peanut butter at formerly-known-as-Lula's was so astoundingly, soul-restoringly delicious that I violently banged the counter in bliss, startling all and completely embarrassing myself. I've been off cow-dairy for decades for health reasons, and never assume to find ice cream I can eat that's relatively natural and whole (meaning using nuts and cleaner sweeteners rather than the highly-processed soy, starch and fillers found in many large-brand alternatives). Psyched for this and Victory to be on my list, and that others without restrictions find them as delicious, too.
Hey Chef, What Can I Do With Basil?
@opie301: I'll get back to you ASAP on this, thanks!
Chef Stephanie Izard's Kitchen Essentials
@Gumbercules: I'm in the same boat with the Plugra. I had to make a wedding cake on a tiny island in the Caribbean (the process on SE, links in profile), and I almost CRIED when I found Plugra in a grocery store, and cheaper than I get in NYC! Makes a huge difference.
Hey Chef, What Can I Do With Soy Sauce?
@PSFam: Ponzu sauce is now on the list!! Thanks!
Favorites
Hey, all! The word "cilantro" was used here intentionally, both as that's the norm in the United States and as I'm doing a separate Hey Chef on the coriander seeds themselves down the road. So stay tuned!