I'm a thirty-something married woman obsessed with food and cooking. I'm also an utter geek, and when I'm not in the kitchen, I knit and belly dance. OK, sometimes I do those in the kitchen, too.

  • Location: Somerville, MA
  • Favorite foods: Cheese, chocolate, homemade yogurt, fresh bread, duck, french fries, calamari, pizza, summer rolls, winter squash
  • Last bite on earth: Chocolate-honey ganache tart, because I'd want to go out on a sweet note. Or maybe homemade yogurt with honey.

The Food Lab: For the Best Sichuan Dry-Fried Green Beans, Ditch the Wok and Turn on the Broiler

This looks fantastic! I really want to try this broiling technique on all kinds of green bean dishes now, and maybe on some other veggies as well.

How to Taste (and Fall in Love With) Raw Honey

@belinskaya, I love the Bee Folks! I attend the MD RennFest pretty much every year when I'm down in that area, and last time I was there, I got a jar of their Brazilian pepper honey. It made for a delicious mead!

How to Taste (and Fall in Love With) Raw Honey

It makes me so happy to see that picture of the Oaxaxan honey from Follow the Honey! I love that store to bits, and I am nearing the end of a jar of that particular honey. It's so good.

Too Good To Mix: 9 Rums Perfect For Sipping

That Zacapa is absolutely delicious.

Cheese Expert's Picks: 10 Essential Cheeses to Know and Love

@Katie Potato: what I hear most often is to start slow, with something up just a notch from what you know you like, and work your way up slowly to more pungent cheeses. Talk to a cheesemonger, let them know your goal, and see what they recommend, based on what you like. Also ask for condiments or other accompaniments and drinks to pair with their recommendations, since that can sometimes help tame super-strong cheeses a bit. I wish you luck in your cheese journey! And remember that even if you don't end up liking stinky cheese someday, there are many, many milder cheeses out there that are complex, well-made, delicious, and every bit as sophisticated as the stinky stuff!

6 Great Condiments to Complete Your Cheese Plate

Weird as this may sound, I'm a big fan of blue cheeses with cranberry sauce. I make my own: half as much sugar as cranberries, half as much water as sugar, a little orange zest, cook until the berries pop, and cool. I really want to try this with gingersnaps (I read here, I think, about blue cheese and gingersnaps being popular in Scandinavia.)

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

I've been doing the "cook the bread on both sides" thing since I first read about it here, and it's been a grilled cheese game changer for me. I recently made a grilled cheese with a sort of fromage fort blend (cheddar, goat, blue, minced garlic) and chopped green olives, and that was amazing.

Staff Picks: The Cheeses We Go Crazy For

Cheese is my kryptonite. I am weakened and powerless in its presence. This is making me so very hungry! I'm glad brunost got a nod. I describe that stuff as "fudge made out of cheese." A paper-thin slice of that on a rye crispbread is sheer bliss.

How to Make the Ultimate Rich and Creamy Vegan Ramen

Kenji, you are truly the Tenzing Norgay of ramen.

Pump up the Party With Cheesy Poutine Poppers

My main objection to poutine is that I don't like fries covered in wet stuff. This looks like an awesome riff.

How to Make Savory Chinese Turnip Cakes (Law Bok Gow)

Oooooooh. This looks FANTASTIC, and not too difficult!

Should You Really Only Cook With Wine You'd Drink? The Truth About Cooking With Wine

The only reason I don't cook with wine I wouldn't drink is that if I only need a cup or so of wine for a recipe, I want to be happy to pour the rest into glasses to have alongside the meal!

Why You Shouldn't Dine Out on Valentine's Day

@colleenrose, you bet! My husband and I have reservations for Saturday on a restaurant that we've liked on Valentine's Day before. When he suggested last night that we go out for dinner that evening, I hesitated a bit because it seemed like too much, but while hesitating, I came across an article talking about how much local businesses were suffering, so I said, "let's go to Dali and get some tapas." It was a lovely evening, and a nice excuse to get out of the house for a while.

Taste Test: The Best Fancy Drinking Chocolate

@BostonAdam, I was thinking that too! The chocolate in their store is unbelievably thick and creamy. As much of a chocolate fiend as I am, and as much as "that's too rich, I can only have a little" isn't really in my vocabulary, I am generally satisfied with the smallest size they sell. It's amazing stuff.

Recipe Update: Even Better Vegan Mushroom 'Bacon'

Gabi over at Brokeass Gourmet did this! I went with her suggestion (as well as her use of smoked salt and smoked paprika instead of smoking the mushrooms on the stovetop) and it worked beautifully.

Meet Ragù Napoletano, Neapolitan-Style Italian Meat Sauce With Pork, Beef, and Sausage

When I saw the headline, I said, "Oh, this sounds like Sunday Gravy!" Sure enough. Good stuff.

Mexican Tamale Pie (Cazuela de Tamal): All the Flavor of Tamales With a Fraction of the Work

This looks delicious! I wonder if just putting some foil over the top and putting a pan of water in the oven would help with the steamed texture? I see that the masa you use specifically says "tamal" on it, Daniel. Do you think that regular MaSeCa masa would work for this, or is the texture different or something?

Beyond Butter: 7 Popcorn Flavors to Upgrade Your Snacking

I'm a big fan of nutritional yeast on popcorn. It adds a really savory, cheesy-nutty flavor.

Mull, Muddle, and the 12-Gallon Soup Pot: The Secret History of the South's Most Obscure Stew

This looks delicious. I hope a recipe is forthcoming!

This Week at Serious Eats World Headquarters

So Kenji, how about the idea of using three of the egg pictures, and then a shot of some delicious-looking plate of food that uses the eggs in such a way that they show off the perfect cooking? Like maybe halved on top of a bowl of ramen?

This Week at Serious Eats World Headquarters

Oh, one thing: I feel like "Science" needs to be written in ALL CAPS! With an EXCLAMATION POINT! Because SCIENCE! :P

This Week at Serious Eats World Headquarters

Whoa, that cookbook definitely looks like more than just pie in the sky! How exciting! I can't wait to buy it when it comes out. I think the cover design is excellent. I like the progression from raw to cooked. I like the warm colors (the red of the title bar, the yellow-orange egg yolks). Those always seem to work best in food-related design, in my personal opinion.

Which are the Best Inexpensive Mandoline Slicers?

@Burger365: I *HAVE* experienced the (dubious) thrill of slicing off a fingertip in a mandoline, and of waiting for it to heal slowly over a couple of months, wearing a latex glove over my bandaged hand to shower, and feeling it ache in the cold all winter. From now on, I use the guard EVERY TIME.

How to Make Meatball Pizza

@Dave Doty, @TonyRockyTiger is right about my broiler drawer, though wrong about my gender. :) The drawer pulls straight open, like the drawer of a bureau. The front of the drawer does not fold down, so the only way to put something into the broiler drawer is from the top, not the front: no horizontal slide from peel to steel.

How to Eat Falls Church, VA: The DC Area's Southeast Asian Food Mecca

The first time I tried Vietnamese food, it was in nearby Arlington, and it was amazing! Wish I could remember the name of that restaurant.

King Arthur vs. Stoughton Steel?

I'm debating whether to order a baking steel from King Arthur or from Stoughton Steel. With a case, the two cost about the same when you include the bag and the MA sales tax I'll be paying for the Stoughton Steel. They have the same dimensions and same weight. There are only three reviews for the KA one, though, and one is just a one-star from someone who hadn't bought the product and was just complaining about the price. Does anyone have a recommendation on which one I should get, or is it six of one, half a dozen of the other?

Knife Skills: How to Debone a Chicken Thigh

Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You're far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process. Here's how to do it. More

Time for a Drink: Bijou Cocktail

With equal parts gin, sweet vermouth, and green Chartreuse, accompanied by a dash of orange bitters, the Bijou is bombastically herbaceous—too much so, some might say. If you find yourself fitting into this camp, there's no need to turn away from the Bijou; the recipe is easily updated for 21st-century palates by raising the amount of gin by a half ounce, and by rolling back the other two ingredients by the same amount. More