Jeremy Hulley

Latest Comments

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

I find them often more salty and sweeter than oysters. They are one of I really miss here in Seattle.

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

Bacon and cheddar with toum on one side and Dijon on the other. slow in a buttered skillet...

How to Make Meatball Pizza

Sliced meatballs in most Rhode Island places

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Looks like the American Chop Suey I grew up with. I also like Ruhlman's macaroni and beef.

How I Built a Barbecue Restaurant in Brooklyn: Finding a Space is Just the Beginning

I loved the older behind the scenes content. This is great as is the bread and cookbook column. I still feel like there needs to be more content.

Where to eat in Seattle (specifically pizza)

Skip the popular and head for Proletariat Pizza in White Center...

What's Your Favorite Hot Dog Topping?

Mustard, onions, celery salt and NY system style meat sauce

Sauced: Extra-Smooth Hummus

I've used a stick blender and gotten really smooth without peeling.

Salt and Vinegar Spanish Tortilla with Quick Cheaty Allioli

I mede it with salt and pepper kettle chips yesterday...Awesome..

AHT Giveaway: Case of Pat LaFrieda Burgers

The last great burger I had was at Jak's in west Seattle. Surprisingly an awesome steakhouse burger..

What should I do with this amazing broth?

I had a similar left over liquid and made great black bean soup..

Poll: Sriracha on Pizza, Way or No Way?

I'm an equal opportunity consumer when it comes to hot things on pizza, sriracha, pepper flakes, tabasco, taptitio, all have their place or none depending on my mood.

The Food Lab Lite: Kale Caesar Salad

Just made this for a thing on Saturday...Awesome...had to stop myself from eating it right out of the bowl with my hands.

The Food Lab: The Best Way to Make Carnitas (Without a Bucket of Lard!)

Love this recipe..I did it in a slow cooker on high sealed with foil and then lidded. It took about three hours. It was great..