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.

Peruvian Jalea is the Fried Seafood Dish to Rule Them All

@Daniel, it is The. Best. I've had fried calamari in a number of preparations, and none has ever come close to being as good as the first I ever had, Rhode Island-style. The spicy vinegary note from the peppers is the perfect foil to the fried squid.

Peruvian Jalea is the Fried Seafood Dish to Rule Them All

@engill--would that be Frio Rico? I'll keep it in mind! I love Hawaiian shave ice--this looks sort of similar. I don't get out to Eastie often, but these both sound worth a trip.

Peruvian Jalea is the Fried Seafood Dish to Rule Them All

@engill, I might have to check that place out!

Peruvian Jalea is the Fried Seafood Dish to Rule Them All

The Best Ice Cream in Boston, 2015 Edition

Thanks for this list! Living as I do within a 10-minute or so walk of a J.P. Licks, I don't often venture elsewhere for ice cream. I've certainly had Tosci's, but not most of these others. I've had Richardson's elsewhere, but not at Cabot's. I definitely want to try Lizzy's and Picco. Hell, pizza and ice cream are two of my favorite things, and have been for decades (though I've gotten more sophisticated than just "pepperoni" and "neapolitan" since I was five).

Everything You Can Do With a Tub of Yogurt

@luosha, I didn't see a recipe for almond cake, but one for grapefruit cake and one for apple cinnamon cake. Both recipes include yogurt: 6 oz. nonfat Greek in the former, and 1/2 c plain in the latter.

The Middle Eastern Pantry Essentials Einat Admony Can't Live Without

@Collateral Lettuce, the smell of fenugreek always reads as slightly maple-y to me when it's on its own.

This Week at Serious Eats World Headquarters

Can't wait to see the results of the Boston trip!

A Double Dose of Marinade Gives Greek-Style Grilled Chicken Extra Flavor

@Kenji, thanks for being clueful.

How to Make Papaya-Free Thai Green Papaya Salad

What a great idea! I *can* find green papaya, but it generally takes a special trip to a store I don't often visit to get it. I love the flavors of green papaya salad, though, and this sounds like a great way to get the right kind of texture and taste. Oddly, the most mind-blowing green papaya salad I've tasted was at a shopping mall food court in Honolulu. They made it in front of me, pounding dried shrimp, garlic, and chilies in a huge mortar and pestle before mixing them with the other ingredients. It was hot as hell and absolutely amazing in its balance of sweet, tart, and umami.

12 Grilling Mistakes You Don't Have to Make (But Probably Do)

Thanks, bdcbbq. The amount of charcoal needed was one of my biggest questions!

12 Grilling Mistakes You Don't Have to Make (But Probably Do)

Kenji, do you have any tips for using a very small charcoal grill like the Weber Smokey Joe? I've never used a charcoal grill before, myself, but my husband doesn't believe in gas grills. When he's not around to do the grilling, I'd like to be able to grill something for myself, but the big grill we have seems too big for grilling, say, one steak for one person. Do I need a full chimney of charcoal for that little 14" grill? Do I need to do anything different with the distribution of the coals, which appear to be closer to the grate than in a big grill? I'll probably still be too lazy to fire up a grill and clean up ash afterwards to cook just for me very often, but I'd like to know enough to have the option!

Grilled Asparagus With Aioli Is the Ultimate Backyard Finger Food

I'm too lazy to grill (might be different if I had a gas grill and less prep and cleanup was involved), but I do love roasted asparagus. I bet it would be great with aioli as well.

Everything You Can Do With a Can of Chickpeas

My friend has been using the liquid from canned chickpeas to make vegan Italian meringue buttercream, royal icing, and gumpaste on her blog:

Why Raw Clams Are Making a Comeback in New England and Beyond

Rhode Island says, "don't call it a comeback, they've been here for years."

Use Your Sous-Vide Cooker for the Juiciest, Most Flavorful Chicken Salads

@Colleen7, there are plenty of SE readers and commenters who don't own a sous vide circulator! I do want one, but don't have one yet.

More Than Just Peat and Smoke: The Best Islay Single Malts

Oh my gods, Caol Ila 30. I've had the 25 year old cask strength, and it was a revelation. I can only imagine the 30. The Ardbeg Uigeadail is definitely amazing, as is their Supernova. We have a bottle of the latter, and also a bottle of the Lag 16, in our collection right now.

Damn it, now I want a whisky.

The Good Bagel Manifesto

You know, after reading this, I feel curiously liberated by the fact that bagels bore the f**k out of me, generally speaking. I'd rather have good crusty bread any day.

Take a Cue From Beijing Street Food and Make Spicy Lamb Skewers at Home

I made some of this rub to use on a lamb steak:
and had some left over. Now I want to throw that on some kebabs and grill them!

How to Make Farinata: The Italian Chickpea Pancake

Huh, I made something very like this, but cooked on the stovetop, when I just needed something to sop up the juices of some meal I'd made. I suspect this version is better, but that one wasn't bad. A little chewy, but not cardboard-like.

The Food Lab: How to Make the Best Light and Fluffy Pancakes

Kenji, I love the way you help your readers understand the "why" behind recipes and the way they work, instead of just saying, "we did some tests and this way works best."

Ed Levine's Golden Rules of the Perfect Pancake

Ah, see, I get bored with plain-flour pancakes. For me, whole-grain pancakes have a delicious nutty flavor that I love. Then again, that's what I grew up with: my dad used a blend of whole wheat flour, white flour, and oatmeal. I also do happen to love buckwheat pancakes, especially from Deluxe Town Diner in Watertown, MA!

The Real Rules of Making Polenta (Hint: They're Not What Everyone Says)

I do use the instant polenta. No, it doesn't have as much flavor or as delectable a mouthfeel as the "real" stuff, but it's great as a base for a richly flavored ragú or sauté. I cook it with chicken stock, and often amp it up a little with parmesan.

All the Recipes You Need for Cinco de Mayo

I think you might want to edit the bit about clams with chorizo and tequila being good for those who don't eat meat. :)

Meet the Cheese-Crisp Taco: A Cheese Crisp-and-Tortilla Fusion That Will Change Your Tacos Forever

@Moosefight: So, cheese stuffed with cheese topped with cheese? I think you may have found my kryptonite!

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