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.

Latest Comments

How to Make a Classic Old Fashioned Cocktail

@Moosefight, I agree! This time of year, I like doing a rye old fashioned with maple syrup instead of sugar, and Brooklyn Hemispherical Mission Fig bitters.

17 Hot Cocktail Recipes for Cold Winter Nights

One of my favorite hot cocktail recipes from this site is the Orchard Boulevardier. It's the very best thing on a cold, icky night, especially if you're coming down with a cold.

The Food Lab: How to Roast the Best Potatoes of Your Life

@Tex-Mex, the article explains that in detail. Look at the section marked "Playing with pH."

This makes me really want to roast up some potatoes. Unfortunately, the potatoes I have right now are red potatoes and blue sweet potatoes. Shucks. I guess it'll have to wait.

Classic Butternut Squash Soup

I now always roast my squash before turning it into soup! I also will frequently add an apple and an onion as well as a carrot (or sometimes a parsnip), to add to the sweetness and complexity of flavor.

Just Beet It: 11 Recipes for Beet Salads, Pastas, and More

I recently got a free box of spiralized beets from a vendor at the farmers' market. I don't generally get all excited over spiralized vegetables (and would be really happy if I never heard or saw the word "zoodles" again), but I saw a suggestion online to cook these by roasting, which intrigued me, as I love roasted root vegetables. I roasted them up on a sheet pan with some oil, then tossed them with toasted chopped walnuts, fresh goat cheese, and fresh parsley, and a drizzle of lemon juice. They were amazing.

This Bitter, Spicy Amaro Cocktail Is Like a Dark 'n Stormy for Weirdos

Maggie - yes, it's a New England thing, primarily northern New England (originated in Maine). To me, it tastes a lot like cola with Angostura bitters added.

For the Best Spinach Manicotti, Skip the Manicotti (and Maybe the Spinach, Too)

I love it when a simple solution (no-boil lasagna noodles! Who'd have guessed?) provides great results. We do have a local dairy that makes great ricotta, so I may have to try this someday. I might try kale instead of spinach, since, well, I just love kale.

Everything You Need to Know to Start Baking Awesome Bread

@Bakerfan, I am still wondering the same thing almost a year after your comment! MORE BREAD, PLEASE!

16 Fresh Fennel Recipes That Everyone Will Love

I do fennel-and-apple slaw sometimes in late summer and early fall. It's great with a touch of caraway in the dressing.

How to Make Boston Baked Beans, the Low, Slow, Old-Fashioned Way

Unnnnnnhhh. I want a dish of BBB so badly right now, you have no idea. I almost never eat them, and then forget how much I like them when they're well done. My Mémère and my aunt always did them in the crock pot, but I still enjoyed them. These look even better. I'm really tempted to try the whole "overnight oven" thing. I don't know how bad that is...

Forget Store-Bought: This Easy Barbecue Sauce and Rub Combo Has You (and Your Ribs) Covered

Thanks for this! When we move, my husband is going to get a new smoker. I've been looking for a good sauce recipe. We usually do just dry-rubbed ribs and sauce on the side. I'm really looking forward to trying this.

The Food Lab's Complete Guide to Sous Vide Tuna

I cooked my tuna sous vide to 115 today, but sadly, it wasn't translucent anymore, and was quite well done. Still tasty, but not what I wanted. I guess I'll be doing 110 next time.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

I believe shipping to customers is soon to begin, according to Misen's updates! Can't wait!

Knife Skills: How to Cut Herbs

These are pretty much the techniques I use (though I've always done my chiffonade crosswise after rolling my leaves along the long axis, rather than the way you did it here). This post is making me even more eager for my new Misen knife to come in, though! My current Henckels chef's knife has a concave indentation near the heel from a botched sharpening job, which makes rock-chopping herbs a pain in the neck, as I was reminded last night when chopping cilantro.

9 Better-From-Scratch Chinese-Takeout Favorites

I'd totally include the charred cabbage, mushroom, and chive lo mein recipe that Kenji created in this list! That's made its way into my regular repertoire for dinner.

Now, though, I'm craving crab rangoons (which my mother has referred to as "those nice little cream cheese pillows").

8 Easy Upgrades for Better Banana Bread

Oooh. I don't think I could be persuaded to toast sugar for an hour before baking banana bread, but the other steps (possibly excepting the extra work of the chantilly) sound like awesome and very easy ideas. I love your explanation for why clove and nutmeg will amp the flavor of bananas! That makes perfect sense now!

How to Stock a Turkish Pantry: Flavorful Ingredients Worth Seeking Out

This is making me hungry! My late grandfather's family is Armenian by way of Istanbul, and I've been delving into Armenian and Turkish food as a way of reconnecting with a family past I never really experienced very deeply as a child. I love the flavors.

Also, you reminded me: I need to pick some of the wild grape leaves I know of and freeze them!

The Food Lab's BLT Manifesto

Kenji, most of the time when you get on your high horse about the right way to make some food, I find at least one thing to quibble with. In this article, I think I'm right with you on everything. Yep. No arguments. Now I really want a good BLT.

Scrapcook: Flavor Your Beans With Leftover Smoked Meat

When we've had leftovers after having eyes bigger than our stomachs at the local barbecue joint, we've put them in beans and rice! Super tasty.

Dinner in 20: Simple, Satisfying Corn and Bacon Frittata

I use this mix (bacon, sweet corn, and jalapeños) to top pizzas, as well. It's a fantastic combination!

What Is American Cheese, Anyway?

@brithans, American cheese doesn 't necessarily have excessive packaging. That's only if you buy the "singles" slices that are individually wrapped. When I was growing up, my parents always bought American cheese from the supermarket deli, where they sliced it off a block and wrapped it in deli paper.

New England's Greatest Contribution to the Hot Dog

@No longer a pro, I guess I'm a bad Rhode Islander! I prefer my dogs with mustard, relish, and celery salt to wiener sauce. I mean, wiener sauce is OK, but it's just not my favorite thing on a hot dog. That said, if you're going to have a wiener, Olneyville's the place to do it.

Equipment: The Best Manual Citrus Juicers and Reamers

I just recently bought the Oxo double-sided one, and I'm really liking it. Seeds don't get through, the juice collects neatly, it's easy to clean, and it gets every drop out.