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.

Win a Copy of 'Tacolicious'

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

Akay1, I'm with you. I find them really clumsy for me. I find that the linear type of peeler makes for a much more natural motion than the Y-shaped type.

Win a Copy of 'The Everyday Art of Gluten-Free'

Any good dessert that is also nut-free and nightshade free, so I could easily feed it to ALL my friends, regardless of their allergies or food intolerances!

Ideas in Food vs. The Snickers Bar (or How to Make the Ultimate Snickers Pie)

I don't care what people think about how much this does or does not relate to a Snickers bar: it sounds DAMN good.

The Real Story of Gumbo, Okra, and Filé

Fascinating read, thanks!

Culture Club: 6 Made-in-NYC Yogurts Worth Seeking Out

My favorite yogurt is made in my kitchen. :) Much easier than going to NYC!

Win a Copy of 'The Big-Flavor Grill'

I'm a big fan of spice rubs, including Walter Jetton's rib rub, which my husband uses on pork ribs.

Why You Should Be Cooking With Thai Basil

I grow Thai basil, and I love using it in stir fries and in Thai-style fried rice. I also put it in fresh spring rolls.

Baklava and Beyond: 12 Turkish Sweets You Should Know

Some of these I'd heard of, but some I hadn't. I'm still intimidated by the idea of making baklava at home, but I intend to try it someday. I've wanted to try making asure since reading The Bastard of Istanbul, in which it figures prominently. Just reading this article made me hungry!

Win a Copy of 'Seriously Delish'

Pumpkin pie, for sure!

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

How to Make Buttery-Sweet Gluten-Free Corn Cookies

And, for the record, my thought about this recipe was that it gave me an interesting perspective on a new use for a freeze-dried food, which I thought was pretty cool.

How to Make Buttery-Sweet Gluten-Free Corn Cookies

Yeah, you know what? I love me some gluten, but I couldn't care less if I see gluten-free recipes on this site. If they look good, I don't care if they have gluten or not, I'll happily read and possibly even cook the recipe. If they don't, again, I don't care if they have gluten or not--I'll scroll right past. The presence or absence of the words "gluten-free" makes no difference.

Manner Matters: Can I Bring My Own Tonic Water?

Like DBiscuit, I don't like cocktails made with prepackaged sour mix. Because of that, in places where they use that stuff, I don't order cocktails that would contain it. I also only like my Manhattans with good rye. If I am at a place that only has Canadian Club, I'm not going to get a Manhattan. I'll get something else. If the cocktails at a particular restaurant are just all around crap, I will get a beer. If I go there often and find my drink choices limited in this way, I might mention to the bartender, "Yeah, I'd love to get a Manhattan here sometimes, but those are really best with a true rye. I can't stand Canadian Club. Ever think about getting some Rittenhouse here, or even just some Old Overholt? I'd be all over that if you did."

If there is literally no drink I can order at a place that will make me happy, I will either not drink when I go there in the future, or…I won't go there in the future. Simple as that.

What's the Difference Between Jam, Jelly, Compote, and Conserve?

Parts != percentage points. A Manhattan is two parts rye to one part vermouth. Those don't add up to 100. 47:55 is a ratio, it doesn't matter what the total number is when you add them together. Granted, 47:55 seems like a rather anal retentively precise ratio, IMNSHO. I mean, this is jam, not a science experiment using explosively unstable compounds! :) The very basic berry jam recipe I used from the National Center for Home Food Preservation the other day called for a one-to-one ratio (by volume) of crushed berries and sugar. It worked fine.

Why Does Absinthe Get Cloudy?

"What I think they're trying to say is "OMG you broke the physics" and also, "your cocktail is made of nanotechnology.""

And this is why I love this site.

Win a Copy of 'Salad Samurai'

Either massaged kale salad or fattoush.

Friday Night Meatballs: How to Change Your Life With Pasta

I love this idea, and it's the kind of thing I keep telling myself I should do. I like the idea of making a meal (or the major component of the meal, like the meatballs in this article) in advance and freezing them, because it would take some of the frantic prep out of this. I DON'T work from home, and although I count myself lucky to get home from work around 5:30-6, if I do a whirlwind cleaning spree for half an hour to an hour, that doesn't leave me with much time to cook before dinnertime (much less water the garden and reassure the cat that I still love her after being gone all day).

Win a Copy of 'The Ginger & White Cookbook'

I'm pretty sure it's chocolate mousse!

How to Make Extra-Tangy, Extra-Creamy Macaroni Salad

@Ocean, I don't have a subscription to Cook's Country, and what I can see without that doesn't explain the science. Darn.

How to Make Extra-Tangy, Extra-Creamy Macaroni Salad

More-cooked pasta absorbs liquid better? That seems counterintuitive. Wouldn't it already have absorbed about as much liquid as it could hold at that point, rather than when it's cooked less? Maybe I'm missing something.

Everything You Need to Know to Start Baking Awesome Bread

Oooh, a bread column! I'm excited. I would love to see some stuff about perfecting no-knead whole wheat bread in here at some point.

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

I don't know if I'd ever make this whole dessert, but dang, the idea of mead-baked peaches is a good one. I'll have to try that with my latest batch of homebrew!

We Try All 18 Kinds of Trader Joe's Trail Mix

I find the ones with chocolate don't have enough fruit, and the ones with enough fruit don't have enough chocolate. I make up for that by buying a bag of the golden berry mix, and adding that to a chocolatey trail mix!

9 Lesser-Known IPAs You Should Be Drinking

I've had some of these, and they're great! Pity I can't find all the ones on the list around here. I'd also add Wormtown's Be Hoppy. I tasted that and said, "Holy $#!t, Worcester, you did something right!" Very good IPA. Needs more exposure!

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