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.

How to Make Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce

I used your basic pan sauce method for making a pan sauce last night for pork chops! I used chicken broth and beer as the base. It came out amazing! My only issue was that either I cooked it down too much (possible, but not definite) or the amount of gelatin was more than I really needed: I had to let the sauce sit for a minute or two while I tossed the salad and plated the polenta that I was serving with the pork chops, and when I went to put the sauce on the chops, it was solid! I ended up just adding a splash of water to loosen it up, and it was fine, but I was surprised it gelled that much.

Wing in the Spring With Strawberry-Chipotle Baked Chicken Wings

This looks fantastic. There's a place near me that does a grilled cheese with a strawberry-habañero dipping sauce that's just awesome. This combo should be great!

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

Oh man, these are just amazeballs. I will have to try this recipe. I'm glad to see that they freeze well.

8 Nonalcoholic Drinks That'll Satisfy When You're Craving a Cocktail

OR-ZHAH. French doesn't really stress syllables.

Knife Skills: How to Clean, Trim, and Prepare Artichokes

I loved steamed artichokes as a kid (hey, it's like being ALLOWED to play with your food), but I didn't make them as an adult for the longest time. Now, I've realized that while they take a little prep before cooking, and take a long time to cook, the fact that I can just plunk them in a pot with some water and let them go for ~45 minutes makes them super-easy. I may have to get some tonight, in fact. I usually make a dip for them with Greek yogurt, mayonnaise, garlic, and lemon.

12 Kimchi Dishes We Love

The link to the Squash, Shitake, Kale, and Kimchi Stew is going to the Sweet Barbecue Kim-cheese Burgers page, FYI!

Tiki's Hollywood Origins and the Woman Behind It All

What a fun article! I've been getting into tiki a lot in recent years, and it's always fascinating reading about its golden days.

The Case for Loving Vintage Cookbooks

We have The New Settlement Cookbook, while my parents have The Joy of Cooking. Both are awesome because you can find recipes for almost anything. If you already have an idea in your head of what you want, you can turn to those, and find something that works. "I need a recipe for chocolate chip cookies." Done! "I need a recipe for roast chicken." Done! I find that a lot of modern cookbooks are better for me to use in cases where I'm looking for something interesting to do with a particular ingredient, or for a dish that represents the food of a particular season or a particular culture. The old-school cookbooks are great for basics. The new-school ones help me learn to be more creative.

Sunday Brunch: Tourtière

This is very similar to my recipe, but I add cloves and a little sage, and don't use the mustard and egg. My Mémère likes it, and my Pépère liked it, so I figure that's the most important test to pass!

Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor

Wow. I'll never hang herbs to dry again. Thanks!

Philly Cheesesteak, Meet Dumpling: Introducing the Cheesesteak Pierogi

@Kenji, a friend of mine referred to Yuengling as "the cheap beer that forgot to suck." It is certainly the best of the big-name cheap beers I've had, and the only one I'll choose to drink.

The Le Creuset Bi-Material Spoon Is the First Plastic Spoon Worth Owning

I wonder if they have any of these at the LC outlet near me.

Bagna Cauda: The Buttery Italian Vegetable Dip That Deserves a Place on Your Steak

@phillambi68 - YES! He's my first thought whenever I hear about Bagna Cauda!

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!

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