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Alison J Herzog

Alison J Herzog

Eater, Shopper, Traveler, Proud Mama to Baby Zog. Social Media and Community Manager. MBA. Basically, all the good things.

  • Website
  • Location: USA-UT
  • Favorite foods: Pain au chocolat, New York Pizza, almost anything with peanut butter and chocolate, curry (red, green, yellow, massaman - pretty much all of them), homemade tamales.
  • Last bite on earth: A fresh warm and buttery pain au chocolat in Paris.

Weekend Cook and Tell Round Up: Love For Legumes

Our last challenge for Weekend Cook and Tell was for all of you to share your favorite legume lovin' dishes. We called this Love For Legumes. The result is unanimous. We all hold a special place in our hearts for this versatile and comforting constituent. We received so many amazing posts and shared recipes in response to our weekend cooking call, that my best recommendation to you is - read the full Talk thread! More

Weekend Cook and Tell Round Up: Flu Fighters

Our last challenge for Weekend Cook and Tell was for all of you to share your favorite remedies and flu preventing foods. We called this Flu Fighters. We appreciated hearing how you personally deal with sickness when it hits in addition to preventing it. Here are our favorite dishes and recommendations to get you back to your best self. More

Weekend Cook and Tell Round Up: Cooking For One

Our last challenge for Weekend Cook and Tell was for all of you to share your favorite single servings. We called this Cooking For One. Cooking for ourselves gives the opportunity to eat whatever we want, whenever we want and it looks like it's a talent we all possess. Although, more than one Serious Eater admitted to feeling a bit lazy and munching on whatever was handy (Peanut M&M's, anyone?). Here are our favorite single serving plates (and a few lazy-bum suggestions, too). More

Weekend Cook and Tell Round Up: A Sandwich a Day

Our last challenge for Weekend Cook and Tell was for all of you to share your favorite sandwiched delights. We called this A Sandwich a Day. We saw variations of breakfast hash, fresh avocado and tomato, and even a sweet sandwich utilizing Nutella. It was a good week. It's hard to capture our love for sandwiches, but we think you represented it perfectly with your offerings. Here they are in short order. More

4 Close-Up, High-Def, Insanely Awesome Shooter's-Style Sandwiches

This is awesome, Kenji. Great work!

Meet the Newest Serious Eater

Yay! Congratulations again, Nick!

NYC bakery for goods with corporate logo?

Thanks, Thomas P. I'll check them out!

There Are Two New Cinnamon Cookies in the Supermarket, and They're Good

I'd definitely be willing to try the Snickerdoodle cookies but the Keebler Cinnamon Roll cookies scare me. I did see an advertisement for Sonic cinnamon roll bites the other day. I'm a little curious but maybe not enough to pull the trigger. Maybe a job for you (Carrie) or whoever is doing fast food these days?

NYC Restaurant For Group Dinner?

The conference will be hosted at the Martha Stewart offices in Chelsea (W 26th) the next day. It would probably be ideal to stay between in the area, down to LES. For an amazing restaurant, I'm more than happy to go farther.

In Our Community Corner: Meet Devany Lister Aley (aka: MissMochi)

Love "Bro-chi"! And you know how I feel about Polynesian food. I think it must be lunch time somewhere...

Great interview!

latest vs hottest topics

Gotcha. I thought Rorschach was talking about the main SE page. No idea on how they calculate the "Hot" versus "Latest." They do seem to be the same...

Sweet vanilla butter

Mmmm. Honey butter. I guess I need to make some whipped cream for the strawberries in my fridge and then just keep whipping.

latest vs hottest topics

If you're talking about "Featured Talk" then that area is manually selected by SE staff. The latest is literally just based off of what was posted last. I'm not sure how often Featured is being updated, but if Talk is a little slower, then that's why you'd probably notice more duplication.

Top 5 "Must Eat" Pizzas/Slices in NYC?

You may have to venture pretty far for some of these pizzas/slices. I'd plan on compiling a top 10 or 15, that way you can pop in if you're in the neighborhood.

That being said, I like: Joe's on Carmine, Di Fara (I like the semi-dried cherry tomatoes), Best Pizza (Williamsburg), Joe & Pat's (Staten Island), Patsy's in Harlem, Artichoke Basille's grandma slice, Motorino (try the brussels sprout pizza). I recommend sticking to a plain/margherita pizza wherever you go unless I mentioned something else. I think that's the best way to really be able to taste the pizza for your first experience.

Look who's talking feature

@Red Ran Amber: You're welcome!

Look who's talking feature

Hey guys! I used to post the Look Who's Talkin' feature and change out the Featured Talk. I know the SE team is working hard to find a full-time community manager. When they do, that person will fill the void and handle those two items in addition to many more. Hope that helps!

Farewell, Serious Eaters!

Wow. Alaina, you will be greatly missed. Thank you for all you've done! I hope this means you will have extra snuggling time with Malcolm.

What's with the spammy comments

@Dandbuilder: I love it! SE counterattack!

Cereal Rant: Why Buzzfeed Is Wrong, These Cereals Should Not Be Obliterated

The author was obviously a cereal hater and thus does not matter. Cookie Crisp is the only cereal I do not care for on that list. Bad childhood memories. I begged for my mother to buy them for a month and then was sadly disappointed by the taste when she finally caved.

Corned Beef Matzo Ball Soup

That does sound delicious. And I second Max's idea.

My Thai: Sticky Rice Burgers

Awesome! Sending this to my mom. Gluten-free FTW!

Help! My roommate wrecked my bakeware!

Second the motion for Magic Erasers. I've also boiled a bit of vinegar in the bottom and then let it sit. Stinks to high heaven, but works.

Weekend Cook and Tell Round Up: Love For Legumes

@missmochi: Most definitely. I've been here since 2009 - not going anywhere : ). I've just been fortunate with other opportunities. Thanks for the kindness!

Weekend Cook and Tell: Love For Legumes

Round Up is posted! Thanks for all of the amazing shares. And excuse my broken eyes if I missed any details.

Weekend Cook and Tell: Love For Legumes

@claireOOTO: The Round Ups are posted in the main site section, not Talk. Here's the last one.

Sorry - maybe I wasn't clear? I wasn't trying to only ask for vegetarian recipes, just pointing out that legumes are a perfect way to please everyone when entertaining.

Weekend Cook and Tell: Breakfast For Dinner

@zahavah: Yes! Tortilla española! I lived in Spain for a little while and that was one of my favorite things - and we ate it regularly at about midnight. I think I just decided what I want for dinner tonight. Thanks!

Watch Kenji Make Muffulettas With Katie Quinn on Now This News

I love Katie's socks to complete the ensemble. Great video!

Please Reminisce about Birthday Cake

My mom made our birthday cakes from boxed mixes when we were young children. I have photos of a Cookie Monster cake that was demolished and subsequently left blue everywhere. Then we changed to ice cream Dairy Queen cakes - which are what I really picture when I think birthday cake. I loved the crunchy chocolate bits. Teen years were sheet cakes from Costco, which I would use a fork to eat the cake but leave the frosting on top. It was always funny when someone would go to cut a piece of leftover cake and watch as the frosting top caved, and they discovered it was a hollow tunnel of frosting.

My best cake ever as a child was a white wedding cake at my brother's wedding. It was the absolute most moist cake I'd ever had. I dreamed about it for years. When I got married, we found a local bakery (Granite) that makes amazing cake. We had a strawberry swirl layer with a fresh strawberry filling and a sour cream lemon layer with fresh strawberry filling topped with a whipped buttercream. Heaven. Now my birthdays are made up of either cake from Granite Bakery or a chocolate cake with ganache.

Birthday Dessert Ideas

Very exciting. Congratulations! I'd say do something together that you won't be able to do once baby gets here. I guess part of this depends on your couple style. If you're laid-back, then a movie and dinner would be nice. If you're more outgoing, then something more extroverted and loud. In terms of food, once again, it goes to your preference - and what might be your current exception, not the norm. And what boobird said, although at this point, it's just slightly awkward.

British Bites: Buttery Rowies

Buttery rowies are native to Aberdeen, and are typically made with lard and served with butter and jam. This is a version of the crisp, layered rolls that uses salted butter to achieve the fatty layers and adds a tablespoon of brown sugar to the last layer of butter. Adding a thin layer of brown sugar gives the rolls a bit of sweetness that complements the salty butter perfectly. More

Mulligatawny Soup

Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup - some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils. More

The Brunch Dish: The Bristol

While chef Chris Pandel famously serves up some of the cityʼs most intriguingly meaty fare at dinner, some of the best dishes on the weekend brunch menu are just as hearty. Interspersed with a few sweet dishes, brunch is a showcase for eye-opening foods of a savory persuasion. More

Quick Game Day Appetizer: Garlic-Knot Monkey Bread

I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.) More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

The Brunch Dish: Sublime Sweet and Savory French Toast at Nopa, San Francisco

The french toast at Nopa is justly famous; as much a custard as a breadstuff, loose and weeping cream as you press your fork in. The secret is a base of eggy pan de mie (soaked in lots of cream), just crisped on the edges and crowned with honey butter. This winter's version is strewn with strands of meyer lemon marmalade; syrup is optional and a little obscene. Even a half order is really more than one person can handle. Instead, go family style, and choose something savory first. More

Visiting NYC? Where to Eat in New York, The Best Restaurants And More

Once a week or so, the question pops up in the New York talk boards: "I'm coming to the city for two days. Where should I eat?" It's a question so open-ended that it's tough to answer. But our fair city has so many visitors that we figured it was high time to put out a little guide. So here's our guide to eating in New York: whether you're traveling solo or traveling with kids, up for adventuring or not leaving Midtown. More

Food52's Sweet Potato and Pancetta Gratin

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More