I work at a local bakery and enjoy all things pastry-related! I'm also a huge Simpsons and Seinfeld nut.

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  • Location: Tempe, AZ
  • Favorite foods: Ice cream, good pizza, good burgers, Chinese, lasagna, garlic knots made from Kenji's NY Style pizza dough!

Latest Comments

How to Trick out Pavlova, the Easiest, Classiest Fruit Dessert for a Crowd

I love pavlova! I've been making it at work recently. So far, I've made a traditional vanilla meringue with whipped cream, strawberries, and white peaches, and I made a chocolate-strawberry one with cocoa-dusted meringue, chocolate mousse filling, fresh strawberries, and ganache drizzle. I also plan on a lemon-raspberry one (lemon curd folded into whipped cream, with fresh raspberries), pina colada (coconut flavored meringue, rum-spiked cream, fresh pineapple, and toasted coconut) and a chocolate-peppermint one at Christmas time. So fun and so pretty!

It's Always Morning Somewhere: My Favorite Breakfasts Around the World

Was that "Belt goes fast! Belt goes slow." a vague reference to Homer Simpson's "Bed goes up! Bed goes down."? I sure hope so.

Why I Love the Whopper, Mess and All

@Database Yes!! That Western Bacon Cheeseburger holds a special place in my heart, though it's probably been near 20 years since I've eaten one. Onion rings on a burger are genius.

Easy, Herb-Packed Falafel

I've also wanted to try changing the flavor profile a bit, and try replacing some of the chickpeas for raw sweet potato in that recipe. How well do you think this would work?

Easy, Herb-Packed Falafel

Love this recipe, Kenji! It's quite similar to one I made last summer. I can't imagine how different and awful canned chickpeas would make falafel, so I'm glad the recipe I based mine on, also called for soaked raw chickpeas!

The Best Meatball Pizza

Not everyone has a baking steel. I think it's a perfectly logical question to ask, and it shouldn't be assumed that everyone has one.

The Better Fruitcake: Baking Stollen at NYC's Bien Cuit Bakery

I recently made my own stollen, but rather than go with the traditional loaf shape, I made small individial buns -- yes, stuffed with marzipan.

Entertaining Made Easy: Store-Bought Frozen Hors D'Oeuvres We Love

I seem to recall in taste tests of the past, the list would include the not-so-great options as well. Any reason you all stopped including the "losers" of the bunch? It might help the readers to know what to potentially avoid.

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

I just made this recipe the other day but substituted portobello mushrooms for the skirt steak and it came out fabulous! Check out my version here: Creamy Polenta with Gouda, Portobello Mushrooms + Tomatoes

Introducing the Ultimate Four-Layer, Candy-Packed Halloween Ice Cream Cake

I had planned on making an ice cream cake for my birthday this year, and I will be taking plenty of inspiration from this!

The Food Lab: How to Make the Best Pumpkin Pizza

My favorite pizza at Federal Pizza here in Phoenix is a sweet potato, sage and ricotta pie. This is very similar, and it looks amazing! Now I want pizza for breakfast. Thanks, Kenji!

How I Built a Barbecue Restaurant in Brooklyn: So I Failed My Construction Inspection

I'm loving this series, and I wish I lived in NY rather than AZ so I could try the place when you open!!

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

I'd never heard of American Chop Suey until my sister's New Hampshire-born boyfriend would make it with her. Growing up, "Chili Mac" was literally beef and bean chili with macaroni noodles thrown in. This looks really good though, whatever anyone calls it!

This Week at Serious Eats World Headquarters

I'm inclined to agree with @BillyZoom. 41 articles? Great. Yes, that's quite a bit of content. The difference between a lot of content and good content is in the quality of the writing -- if it stands out from the myriad other food-related websites out there, if it's engaging and fun to read, and if it's not riddled with random incorrect word usage or typing errors (which to me, would indicate a lack of sorely-needed proofreading before posting the articles to the site).

Shit, Tyrone, get it together.

The Food Lab Redux: How to Make Orange and Sesame Chicken at Home

Sesame chicken..... my absolute Chinese restaurant favorite!! I may have to make this recipe :)

How to Make Light and Tender Cream Biscuits

"In other words, it plays the roll of both a fat and a liquid..."

"With a cookie cutter, cut into 2-inches rounds."

Sometimes I wonder if the writers on this site re-read their posts before submitting them. Or, doesn't someone else proofread them?

The Best Sweets We Ate in May

I remember many a high school lunch hour spent hanging out with my friends and eating a strawberry cheesecake blizzard from DQ. I can still taste it, and man they're good. I didn't know they have a s'mores blizzard though!!

This Week at Serious Eats World Headquarters

Haha!! I love Ethan's sweatshirt. Bye Robyn! That doge card is the best. And good luck, Kenji, in San Fran!

An Open Letter to Serious Eaters

I second @jedd63's comment. Because of no new content available on Saturday and Sunday, the majority of the site was dead to me except the Talk forums. For the SE reader who views the site regularly, new content gets absorbed pretty quickly, with nothing else to do but browse the Talk forum until new content is published on Monday. There may be the slim chance I would come over here for a recipe or something on the weekend, but generally it was to browse the Talk forums or post questions that I had.


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