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Maggie Hoffman

Maggie Hoffman

Senior Editor

Busy eating and drinking my way through San Francisco. Wine writer, beer fanatic, cocktail enthusiast, lover of pie.

Maggie Hoffman is a Senior Editor at Serious Eats, based in San Francisco. She founded Serious Eats: Drinks in February of 2011.

  • Website
  • Location: San Francisco
  • Favorite foods: Ripe nectarines. Riesling. Rhubarb. Peking duck. Pasta. Pie, all kinds.
  • Last bite on earth: Dungeness crab, great Champagne.

Eileen Yin-Fei Lo's Favorite Cookbooks

Eileen Yin-Fei Lo has written 11 cookbooks on Chinese cuisine. Her latest, Mastering the Art of Chinese Cooking, will introduce you to a number of traditional dishes you may not have tried before. Stuffed bean curd Hakka-style? Steamed hairy melon soup? You'll find all that, plus how to make legit tea-smoked duck, steamed pork buns, and more. Where does this cooking pro turn when she's looking for inspiration? I asked Eileen Yin-Fei Lo a bit about the books on Chinese cooking that she recommends, plus her other favorite cookbooks across all cooking styles. More

This Week at Serious Eats World Headquarters

We're listening. And my apologies if my earlier comment sounded defensive. We're a very small team and we've been working very, very long hours to make the site run this summer—it's hard when that hard work feels attacked. We do put our heart and soul into this site, and we want everyone to love it. Sometimes it feels like people leave criticism without even reading the stories, too. That said, we're very much under construction—we are shaping our editorial plans for the coming weeks and months with our eyes and ears open, hearing your comments and also looking at the raw numbers for which stories people seemed to enjoy and share. We're also undergoing a major redesign, which will help search work better (woohoo!) and help people find what they're looking for. Pardon our dust, and please be patient! We appreciate it.

This Week at Serious Eats World Headquarters

@mdeatherage: that's really helpful! Anyone else? What do you want to see? We really do want to know.

This Week at Serious Eats World Headquarters

For those who feel like there's not much quality content, I'm curious about what you're looking for. In the past five days, we published 41 articles (certainly more than your local newspaper food section!) These included: awesome breakfast sandwiches across the country, a look at the life cycle of honeybees and how honey is made, Kenji's story about getting Peking duck in Beijing, an exploration of the best way to store tomatoes, Max's essay on what makes a good egg cream and where to find them in New York, a method for making delicious barbecue pulled chicken, an article about cheesemaking, an exploration of why cocktail prices vary, a guide to the best places to eat outside in Seattle, chefs' tips on interesting ways to use honey, a Food Lab on a better beef cut to use for stir fries, a quick one-pot summer dinner, an easy gluten-free dessert, a guide to pairing wine with grilled food, a featured Chinese cooking technique and a few recipes that use it, an interview with Orangette's Molly Wizenberg, a collection of chilled soups for hot weather, a lamb skewer recipe, an equipment test about cocktail ice balls, and an essay about varying barbecue sauces at famed barbecue restaurants in the South, just to name a few. We'd love to hear your ideas for other topics to cover!

This Week at Serious Eats World Headquarters

One tip: you can click on the images themselves to get through the slideshow. No need to look for the arrow!

What's the Best Way to Store Tomatoes?

Daniel, I think you should consider getting air conditioning.

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

Hi Burger365, it's up now. Our apologies!

How to Create Layers of Flavor: Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs

Sorry about that, it's fixed now!

This Week at Serious Eats World Headquarters

@Cary, it was a quotation-mark problem. Should work now if you refresh.

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

4,000 posts! Robyn, that is so epic. I hope you check in often from your travels, you will be so, so missed!

5 Must-Try Tequila Drink Recipes

@Ocean: Eep! That's an old one! (pubbed 2007!) Fixed now.

The Best American Vermouths

@lhg: From Winesearcher, it looks like Astor has the bittersweet, as does Union Square wine and spirits and Appellation.

How to Pair Beer With Mexican Food

Pitcher Drinks: Hibiscus-Tequila Cooler

@KevinMofM, tonic will add both sweetness and bitterness. Let us know if you play around with club soda; you might need to tweak the other ingredients a bit.

We Went and Ate All the Pastries at Sqirl in Los Angeles

I am totally obsessed with Sqirl jam.

Ever barrel aged tequila at home? I did...what now?

Agreed on the old fashioned! Or try any cocktail calling for reposado tequila.

The Arbequina Oil From Séka Hills is My New Favorite Extra Virgin Olive Oil

I love this stuff! I can get it via Good Eggs here in the Bay Area....

Serious Entertaining: Ramps Ramps Ramps Ramps Ramps

I miss ramps! We don't see them much on the West coast. though we've been grilling green garlic which is an almost-similar springtime pleasure.

Behind the Scenes in Max's Home Kitchen

I love that you have 'some bitching calvados'.

Great New Affordable High-Rye Bourbon: Tincup American Whiskey

@Pete Zeria, sponsored posts are clearly marked. This is a review—and our reviewer finds this to be a great-deal whiskey. Part of what we want to do is point people to the good stuff! Have you tried it? Feel free to share your recommendations for other great whiskeys in this price range.

The Best Wines Under $20 According to Wine Bloggers

Hey @handfulofsounds, Unfortunately, a lot of the best value wines are most likely to be at a specialty wine shop. Here's a great piece from the NY Times on the reasons why.

Comfort food that freezes well.

Brisket cooked with onions and carrots seems to actually get better after freezing and reheating. There's something to the old-school recipes that call for a can of Coke in the mix.

Behind the Scenes in Maggie's Home Kitchen (and Bar)

@okupin: it has two levels, each tall enough to hold an 8-quart pot. I don't know what I'd do without it!

Classic Drinks: If You Like Negronis, Try the Quill

@smprada---that's the name of the drink, actually! More about it here.

Behind the Scenes in Maggie's Home Kitchen (and Bar)

@okupin, there's no question---more pantry space. I dream of a pantry you can stand in front of and not crawl into...

One more thing that's not pictured but is super-useful---a lazy-susan cupboard in the corner for pots and pans. Recommended.

How to Make Sweetleaf's Iced Chicory-Coffee 'Rocket Fuel'

@swhte, anywhere that sells spices in bulk might have it, but I've also seen it online here, here, and here.

Bar Tartine Chef Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime

We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. More

Kale Caesar Salad

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

My Thai: Shimeji Mushroom Laab

I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation. More

The Food Lab: The Truth About Brining Turkey

These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best? More

10 Foods From San Francisco I Want to Bring Back to NYC

San Francisco and New York are often mentioned in the same breath when it comes to the nation's great food cities, and are often compared as such. Growing up near San Francisco but having lived on the East Coast for nearly a decade, I can't say that there's one that strikes me as "superior"—and suggestions of a rivalry seem rather silly. They're just so different. So I couldn't choose one favorite food city between them. But, having just spent a fantastically delicious week by the Bay, I do know that there are a lot of foods from San Francisco I'd take back to New York with me if I could. Here are 10 of mine. What are your favorite SF eats? More

Welcome to Oregon Month!

While in Portland for the Feast festival (see our event recaps here), Maggie and I explored the city, from one food cart pod to another, with many nights ending in ice cream. After a weekend of feasting, we hit the road and do some more feasting elsewhere in the great state of Oregon. Stay tuned for a new dispatch from Oregon each day this month! More

James Peterson's Tomato and Herb Gratin

Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

Let Them Eat: Brown Butter Pecan Carrot Cake

My mother is one of the loveliest, kindest, most generous people you will ever meet. With a ready and Colgate ad-perfect smile, friends and strangers flock to her. But this charmer has a dark side. Ask her for her carrot cake recipe and she'll reply with a short and decisive "No." It's too bad, really, because—scout's honor—it is the best carrot cake in the world. More