Our Authors

Lauren Rothman

Lauren Rothman

Almost-Vegetarian, Blogger, Urban Gardener

A recent graduate of the City University of New York's journalism program, Lauren was born, raised, and still resides in Brooklyn. She has been an avid cook and food lover since childhood. Since 2008, she has blogged at For the Love of Food, where she shares original recipes for simple, vegetable-heavy seasonal dishes. Here on Serious Eats, you can check out her Vegetarian, Urban Gardener, Market Tours and Market Scene posts.

  • Website
  • Location: Brooklyn, NY
  • Favorite foods: Cheap and "ethnic" food like tacos, banh mi, and pho; homemade ice cream; anything fresh and veggie-heavy; anything spicy.
  • Last bite on earth: I'd feel ok venturing into the underworld if I were armed with one square of perfect, bitter dark chocolate.

For a Taste of Spain, Make Tiger Nut Horchata at Home

@beets: thanks for your input but you are mistaken

Persimmon Lassi

@thengai: The Fuyu persimmons—which are the most common—need a little moisture to break down into a paste/puree, so syrup is perfect for this.

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

@cris: I'd sub in some roasted mushrooms or peppers (or both) for the fennel if you don't like it.

Meat Lite: Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

@swalloby: Not sure you need to sub anything for the prosciutto, as the cheese contributes quite a lot of flavor, but roasted mushrooms do sound good!

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

@DD: Any kind you like!

Carnitas El Atoradero Serves the Mexican Home Cooking We've Been Waiting For

I want to be there NOW.

Cacao Nib Almond Milk is Delicious and Easy to Make

@higlander: Yes, I save the strained nuts/nibs, dry them out in a low oven, then freeze them. Then I incorporate as needed into quickbreads, muffins, pancakes etc.

Cacao Nib Almond Milk is Delicious and Easy to Make

@gina: no, I think that would be bitter and not have enough fat. Can you eat peanuts? I think the recipe would work using raw peanuts.

Amélie Has Veg-Friendly Small Plates and a Killer Happy Hour

@Deviled: Perchance, but there was also a huge basket of divine, chewy, crispy warm baguette that was refilled with regularity!

Tales of the Blue Plate Special: Stories From New York's Short Order Cooks

Thanks, all, for your comments! I'm glad you enjoyed the piece. @Kiefster (love your moniker btw): He totally, totally is. We talked for about an hour and a half and I could have stayed for double that amount of time. If you're in NY, I highly encourage to stop by Classic Coffee Shop and chat with him!

Pistachio Milk is Awesome, and You Should Make Some at Home

@Max I would say 2%!

Pistachio Milk With Vanilla and Cardamom

@Robyn: What Paul said!
@Oblivia: absolutely! exact same technique.
@Nicholas: yes, an Indian grocery, or most co-ops/organics stores with a bulk section.
@jinganlin: I do reuse my cheesecloth, but in this case it's kind of hard since the ground nuts really get pressed in there. In this case mine went into the compost.
@Niki: Honey is a perfect sub. You can also use sugar.

Pistachio Milk is Awesome, and You Should Make Some at Home

@Beavis: Now you're just being a big ol' meanie.

Pistachio Milk is Awesome, and You Should Make Some at Home

@Beavis--not true. If you had read the recipe, you would have seen that I say, "reserve nuts for another use." I dry them out in a low oven then throw them into quick breads, pancakes, etc.

Polish Cabbage, Potato, and Bacon Casserole

@gregg: Does the name zapiekanka z kapusta mean anything to you? That was how a variation of this recipe was referred to when I found it online. And re: Polish delis, been there, done that :) http://newyork.seriouseats.com/2012/07/market-tours-jubilat-provisions-polish-sausage-kielbasa-brooklyn.html We love 'em

Meat Lite: Polish Cabbage, Potato, and Bacon Casserole

@Scalfin: sure, just omit bacon and use about 3 tablespoons of olive or vegetable oil in place of the bacon fat. If you have schmaltz or duck fat on hand that would be extra delicious!

Vegan Bunna Cafe Finds a Home for Some of NYC's Best Ethiopian

@frites: Thanks for the advice! See the first comment on my Il Passatore post though :( http://newyork.seriouseats.com/2013/11/il-passatore-italian-restaurant-bushwick.html#comments

Vegan Bunna Cafe Finds a Home for Some of NYC's Best Ethiopian

@mariana: Every time I eat in this 'hood and I say it's Bushwick, a commenter tells me it's really E. Wburg. And every time I say it's E. Wburg, someone tells me it's Bushwick. Can you let me know what the dividing line is? Thanks!

Baked Eggs With Mushrooms, Cheddar, and Ham

@david3000: yup it's there in the second sentence of step 3!

Chuko's Vegetarian Ramen is Awesome

@wetdogz: LOL. That would be seaweed.

Meat Lite: Baked Eggs With Mushrooms, Cheddar, and Ham

@vaneats: see the name of this column--Meat Lite.

Meat Lite: Baked Eggs With Mushrooms, Cheddar, and Ham

@plumgaga: Yup, that's what happens when you transition from being an amateur writer to a professional one--the personal website gets lost in the shuffle! I encourage you to try the recipes in my archive though: they're all still there, and they're all still good.

@Carrie: That's very sweet, thank you!

First Look: By the Way Bakery Brings Gluten-Free Desserts to the Upper West Side

@Premshree: Oy vey! Fixed now.

Vegetarian-Friendly Mezze With a Warm Welcome at Gregory's 26 Corner

@thesteveroller: The old dudes were eating--and fed us!--the grilled octopus, per Max and Jamie's rec above. So tender and delicious!

The Vegan Experience: Welcome to Year 3

Lauren Rothman hasn't favorited a post yet.