I'm a housewife who got thrown into cooking in the deep end, so I figured I'd learn as much as I can to make it as fun as possible!

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  • Location: SECT
  • Favorite foods: Bread. Sweets. Nacho Cheese Doritos.

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Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients

I use a combination of whatever's practical at the time.

Last year I converted all of my Christmas baking recipes to weight measures, but I don't think it made my old-standby Christmas cookies any better!

@ Madhu Menon
Why can't you look up the conversions and write it in? That's what I do when I (American) use an international recipe. Most of my volume-to-weight or metric-to-imperial conversions I've just done myself. (Or imperial-to-metric, in some cases.)

Easy Skillet Baked Ziti With Sausage and Ricotta


The tool is a potato masher; Kenji talks about using it for ground meat here.

And Kenji, what pan is that you're using? The proportions seem unusual; I have a 5-qt skillet, but it's much flatter and wider. I like the taller, narrower version in these pictures.

This Is the World's Easiest Biscuit Recipe

This looks amazing, except I never keep self-rising flour in the house... I might try cheating with my regular unbleached ap. Great way to use up heavy cream, though!

Know Your Tahini: The Many Sides of a Sesame Powerhouse

What recipe is that under the "Sweet, Sweet Sesame" headline?

Ed Levine's Golden Rules of the Perfect Pancake

This is my favorite pancake recipe ever. Flours: half all-purpose and half whole wheat, and buttermilk for the liquid. The whole wheat flour doesn't weigh them down at all, but gives them a more substantial flavor. I don't think I could go back to all white flour.

Cemitas (Mexican Sesame Seed Sandwich Buns)

I have a question about the kneading: lacking a large food processor, what is the best method for combining the ingredients?

I have a stand mixer, but not with a "normal" dough hook (it has two twisty-hooks that twirl around one another; they work but it doesn't seem like the same thing as a Kitchen-Aid dough hook).

I also have a dough whisk; would that approximate the effect if I stir quickly? (I like my cooking to be as much of a workout as possible. :)

Incidentally, said lack of food processor is the only reason I haven't tried the pizza dough recipe yet.

This Week at Serious Eats World Headquarters

I am sad that the logo is changing. I keep having to squint, otherwise the new one looks like a suitcase. As Stewie said, I don't like change!

Sweet and Moist Northern-Style Cornbread

Absolutely perfect; this is the cornbread recipe I've been looking for for years. My husband ate about three times the amount he normally does! I can't wait to try it with bacon drippings.

Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)

Great, now I'm starving. But this is definitely going on the list of things to try as soon as I get over my fear of cooking with real chilies.

The Food Lab: How to Make Potato Leek Soup the Easy and Easier way

I am also in love with Julia's version. It breaks horribly and looks awful after it's been frozen, but with some heat and vigorous whisking you'll never know the difference. The creaminess of something that has so few ingredients was one of my first epiphanies when I started learning to cook.

The Food Lab: Better-Than-Twix Chocolate-Covered Caramel-Filled Shortbread Cookies

This is the perfect Christmas present! I used to love Twix, but all cheap chocolate candy tastes weird to me now - a sour or bitter aftertaste. Now I can have my favorite again! As always, a heartfelt thank you, Kenji. Still anticipating the book(s)!

The Food Lab: How to Roast Fall and Winter Vegetables

I have to link to the roasted Brussels sprouts recipe that changed my life. Important: I always used toasted sesame oil instead of peanut or canola - the flavor is amazing!

Introducing the Ultimate Four-Layer, Candy-Packed Halloween Ice Cream Cake

My old grocery store carried the Famous Chocolate Wafers on the special little shelf for ice cream toppings; check there if you can't find them with regular cookies. Or, chocolate graham crackers make a good chocolate crumb crust!

How to Make Sweet and Moist Northern-Style Cornbread With a Crust a Southerner Would Be Proud Of

This is exactly what I've been looking for! My favorite cornbread is from the Jiffy mix, but I wanted a way to make it from scratch. All the "real Southen cornbread" recipes I've tried were too dry and bland, although I'm sure very authentic.

Use Your Potato Masher To Break Up Ground Meat in the Skillet

I used to have a potato masher that shape but plastic, and I got rid of it because it wasn't strong enough to squash anything. I usually use my Kwik-Kut chopper for breaking things up in pans and for pureeing tomatoes.

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

Ditto arbeck's question: is this recipe the long-awaited excuse I need to buy a 12" or 15" cast iron skillet? I just don't see all that fitting in my 10".

Also, just moved from SoCal to Connecticut and am loving the fact that seasons exist here! And temperature variations!

Pumpkin Swirl Cheesecake Chocolate Brownies From 'Baked Occasions'

I am always nervous about pumpkin and chocolate combinations; the Pumpkin Spice M&Ms were terrible, but the Pepperidge Farm Pumpkin Spice Milanos were pretty good. The cheesecake flavor might make it a little better.

Bacon and Avocado Take Your In-N-Out Animal-Style Double Double to the Next Level

Great: mere days after we move from California to Connecticut, Kenji starts on the In-N-Out posts. Like the withdrawal wasn't bad enough already. :P

Manner Matters: How to Deal With Lateness

Is it still done to issue invitations with the phrasing "dinner will be served at (time)" or am I remembering that from a really old etiquette book? Presumably, if there was an invitation (even in email or text) that stated, "Come for drinks starting at seven, and dinner will be served at eight," it would imply "whether you're there or not."

Of course, some people will be horribly offended that everyone didn't wait around for them, but that's their problem and unfortunately there's nothing you can do.

Manner Matters: In Praise of Place Cards

I think it's wise to consider the temperaments of the guests: extroverts vs. introverts. Extroverts tend to talk with their neighbors, whether their neighbors talk back or not, while introverts will wait patiently for hours for other to initiate conversation. I would seat people introvert/extrovert, so as to evenly distribute the conversation. If all the extroverts are at one end of the table, none of the conversation will make it to the other end.

The Food Lab: Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted

I haven't bought canned pasta or pizza sauce since discovering Kenji's New-York-style sauce, and now I can't wait to try this one! I'd try it today if I wasn't house-hunting from a hotel room... It's probably a bad sign that I'm actually miss my enameled cast iron pots.

Once again, this article makes me impatient for The Food Lab book -- and don't tell me it's coming out this fall; that's been the story since 2010. ;)

Seriously, though, when it does come out it's going to be Christmas presents for everyone in my family.

Lunch Hack: Use a Pizza Wheel To Chop Your Salad Directly in the Bowl

I've been coveting this for a long time, but I guess it would be easier to just use the pizza cutter and bowls that I already have... :)

This Week at Serious Eats World Headquarters

I once experienced the Gilroy Garlic Festival as a volunteer inside a blistering hot concession tent. It was miserably hot and exhausting, but it smelled SO GOOD.

The Palestinian Summer Feast: Salads, Flatbreads, and a Big Pot of Lamb

This looks amazing! We're moving to the Northeast this fall, and we'll go to NYC for the first time. I'll definitely make a point to go here! I've tried lots of different Middle Eastern foods, but never Palestinian.