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

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

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.

The Food Lab: Better-Than-Twix Chocolate-Covered Caramel-Filled Shortbread Cookies

These look amazing!!!

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 Extra Creamy Squash Lasagna

This looks so good.

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!

Win a Copy of 'Baked Occasions'

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?

Novelty Ice Cream Week: How to Make Your Own Ice Cream Pops

@sbertie - great idea!

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!!

Why You Should Be Making Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

This looks ridiculously good. I must make it.

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!

Where to Eat Ice Cream in Phoenix

Yaaaay Churn! So good.

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.

An Open Letter to Serious Eaters

I am extremely disappointed to see Talk go. Sure, we can venture over to Twitter/Facebook/Instagram to have discussions, but I don't feel that those platforms are as conducive to the type of community and thought-provoking discussion those of us who use the Talk forums enjoy. The move to a more social media-centric community, I think, is just going to increase all the noise and the bullshit from outside parties, rather than keep the discussion relevant to food and those of us who care about it.

Thanks for this ridiculous decision, SE. Major thumbs down.

why are food scenes important to the film industry?

@missmochi - I love the food scenes in the Little House books, too! They always made me hungry as a kid.

Two Pounds of Ground Beef- What to make?

Tex-Mex style tacos! Crunchy shells, browned and seasoned ground beef, lettuce, tomato, sour cream, cheddar cheese.

Share Your Sweets: Your Best Sweet Recipes

@shallot The recipes can be found when you click on the name/link of the submitter in orange, on each slide description.

Any love for soggy fries?

RE: All of you mentioning terrible fries from 5 Guys,
I've been to a few locations and it seems that the fries are hit or miss. Some locations consistently do them well, and they come out hot and crispy and well-cooked. A few other locations always turn out soggy, greasy fries with no crisp whatsoever. The good ones are like gold, though, so don't give up!

Raisin spice bar recipe?

Hey all! I wonder if anyone has a recipe for a spice bar-type cookie including molasses, raisins, ginger, cloves, cinnamon and covered with a thin, sort of crackly powdered sugar glaze? I've been scouring the interwebs with not much luck. My mom used to buy such a bar at a little card shop near my childhood home in AZ, and it's long since closed. I haven't had them in ages, but I seem to recall that maybe the recipe was of Amish origin? It was a very dark, spicy yet soft bar cookie.
Thanks in advance!

What will you make for Easter?

Easter is one week away from this Sunday, and I wanna know what you guys are planning on cooking! Do you have traditions in your family that you make every year? Do you make something out of the ordinary? Do you just not care?

I feel like making some scalloped potatoes, since I haven't had them in ages and my mom always made them on Easter only. I also have plenty of this cake left for dessert!

Food-related deal breakers when dating?

Since it was brought up in another thread regarding the new Serious Eats Dating thing (and I don't know if it's been posted before), what are some of your food-related deal breakers when it comes to dating? I assume most of you like to cook, so would you date/are you dating someone who hates to cook or doesn't know how? Are there any food likes or dislikes that a potential companion could have that if discovered, would make you think twice about a second date?

I'm currently dating a guy who doesn't cook (his idea of cooking is Kraft Mac and Cheese), and it's a serious problem for me, as someone who runs a food blog and bakes for a living.

Spill the beans, y'all!

7-Minute Frosting with gelatin added?

Hey all! I'm looking for a recipe for 7-Minute Frosting that is stabilized with gelatin. I guess what I'm looking for is more of a marshmallow recipe with less gelatin, so that it will not set up as firm so that I can use it to ice a cake. Anyone have any tips for me? I generally use Alton Brown's recipe for marshmallows if I'm making actual marshmallows, and I feel like it would be simple to just cut back on the amount of gelatin called for, so as to make a less-firm marshmallow. Has anyone ever attempted such a thing?

Email notification settings

I enjoy getting email notifications when someone comments after me in a thread that I started or commented in, but is there a way to opt out of this for specific posts? For instance, I commented on the Bake The Book giveaway post and I don't necessarily need to receive an email notification after every other person comments after me. Hope there's a way to change these settings! :)

Need help w/ food blog title!

Hi all! I'm going to be starting a food blog and I'm at a loss for a good domain name that isn't taken! I will be doing primarily baked goods, but there's also room for savory dishes. I'm hoping for something sort of simple, that's not too long. Something that will encompass both baked goods and savory dishes?? Thanks!

New Year's Food Resolutions!

Not talking about dieting/weight loss, per se. I'm curious what you all have in mind regarding new dishes you want to cook, some type of food you've wanted to try and will plan to this year, food-related trips you hope to take, etc!

Electric oven pizza baking -- is there a better way??

Hi all! I've been randomly making pizza using Kenji's NY Style dough recipe and while the dough is great, my baking method is not up to snuff.

I have been doing the method where the pizza stone heats in the 550 degree (electric) oven, and then the pizza goes on and the broiler is turned on to finish baking. I am not getting as well-browned or as crispy a bottom crust as I would like, and I wondered what tips any of you have that might help on this front? I'm letting the oven heat for at least an hour before putting the pizza in, if that's a concern. Thanks!

Best thing you ate in 2012!

With all these "best of" posts here on SE, I'm curious what all of you might list as the best thing you ate in 2012.

For me, I did have some damn good pulled pork from a BBQ place here in Phoenix. I know, Phoenix isn't known for barbecue, but the place was Rudy's BBQ, straight from Texas!

What to make for NYE dinner??

Hi all! I'm trying to decide what I should make for a quiet New Years Eve dinner at home for me and my boyfriend. Money is a little tight right now, so while I'd love to make something fancy like Kenji's Beef Wellington, something like that is a little out of my price range. Any ideas for a good, yet still sort of economical, festive NYE dinner?

Best strawberry jam?

Hi all! I'm planning on making a Strawberry Bavarian cake for my mom's birthday. I made a similar cake at a bakery I formerly worked at, and they had that bake-proof strawberry jam in a bucket that we mixed with fresh strawberries. I'd like to use this same method but I'm not sure which jam to buy! In terms of using a widely available storebought jam, which one do you all think tastes the best? Ideally, I'm looking for one with no corn syrups of any kind, and mostly all natural ingredients. Thanks!

Favorite handy kitchen tips/tricks?

Hi all! I was reading an article online that mentioned using an ice cream scoop to get the seeds out of melons and squash halves, and it got me thinking about other little tricks that are helpful to use.

I love to use either a melon baller or a sturdy teaspoon to core halved apples and pears.

Also, a great tip for skinning kiwi: Slice off each end and grab a spoon. If you're right-handed, hold the kiwi in your left hand and the spoon in your right, and insert the spoon between the flesh and the skin starting at the bottom end of the fruit, until the tip of the spoon is visible at the top end. Begin to turn the spoon, using your left thumb as a guide to prevent the spoon from breaking through the skin, and rotate the kiwi around as you go, so that the skin gets loosened by the spoon all the way around. Once you reach the starting point, pull out the spoon and slip off the skin in one piece. Voila! No more weird, faceted-looking kiwi from using a paring knife to remove the skin! The fruit is left intact and very little flesh, if any, is removed by doing it this way.

What are your favorite kitchen tricks?

Favorite Phoenix-area restaurants?

I've lived in the Phoenix area (now Tempe) for over a year now and haven't been to *too* many local places. I'd like to change that!

I plan on going to Pizzeria/Pane Bianco as soon as I have a little extra cash (money is tight right now), but I'd like to compile a list of other tasty local places to try based on y'all's recommendations!

Cilantro: Yea or Nay?

Hey all! I was eating dinner tonight at a chain Mexican restaurant and happened to find a few rather large pieces of cilantro in my meal. Every time I chewed one of the pieces, I cringed and wanted to spit it out. I've always hated cilantro (I personally think it tastes like soap) and wondered how many of you also hate it? Or, do you love it? What does it taste like to you, if not soap?

Good pizza in an electric oven?

Hey all! I'll be making some homemade pizzas this weekend, probably using Kenji's NY style dough recipe. I've made homemade pizza in my electric oven before, and I'm sure there have been posts on here that outline how to get a tasty pie from an electric oven using different methods like pizza stones, broiler, etc. What are your go-to methods for turning out a great pizza in an electric oven?

Recommended Brands of Gluten-Free Flours?

Hello all! I am curious if any of you can tell me some good commercially available brands of gluten-free flour mixes? Preferably mixes that are combinations of flours, which may already include xanthan gum or other thickeners, to cut down on the amount of mixing labor involved in creating a homemade blend? Thanks in advance!

White Chocolate Cake recipe?

Hi all! I'm hoping to make a white chocolate cake for my boyfriend's birthday in the fall, and I want to see what sort of recipes are out there. I'm looking for a white cake that would have melted white chocolate added to it, that is sturdy enough that I can build a layered cake out of it. Can anyone point me in the direction of a good recipe?

Favorite/exotic popsicle recipes?

Hi all! I've been on a real popsicle-making kick lately since I got my popsicle molds a few weeks ago. I saw the White Sangria Pops recipe on the site, and thought I'd solicit any other ideas from y'all as to some of your favorite popsicle recipes, or even some more exotic/strange recipes. So far, I've made Pineapple-Basil pops, Peaches and Cream pops, and Strawberries and Cream pops which were my favorite so far. I had an idea after seeing the Grape Nuts Ice Cream recipe, to make a vanilla pudding pop with the addition of Honey Bunches of Oats cereal, sort of a milk-and-cereal pop. That may be my next attempt... Thanks for any ideas you can throw my way!

Brioche-type dough - How long will it keep?

Hi all! I work in a bakery and I make a brioche-sort of dough to use for cinnamon rolls. I make a large enough batch that I can portion into several half-dozen-yielding balls, and they're double wrapped in plastic wrap and stored in the fridge. I usually don't make enough dough to last over 10 days, and the usual latest length of time I've used the dough from the date of production was probably 7-8 days. This seems to be too long because the rolls take longer to proof, and when baked, they don't get nearly as brown as the dough that's used sooner.

My question is, why is this happening? Is the length of time in the fridge just killing too much of the yeast? I don't want to add more yeast to compensate for some of it dying while in the fridge, cause the recipe has already been modified with extra yeast as it is. Is there anything I can do to resolve this issue, short of just using the dough sooner? Thanks in advance for any advice :)

What's with all the SPAM?!

Come on, man! Is there a way to filter posts that may be spam-containing, or to just delete the accounts of the spammers? I know they'd probably just make a new account, but it might help for the short-term anyway. It's clogging up the boards :(

Worst thing you ever ate?

Most of our food experiences are, if we're lucky, quite good. However, I'm sure most of you have had some not-so-tasty experiences along the way. Tell me, SE, what have been some of your dining downfalls? Were you stuck eating someone else's sub-par cooking? Had a terrible restaurant experience? Is there a specific food that you just cannot stomach? What say y'all?

Snacking vices!

I'm curious about everyone's snacking habits! What snack foods do you have an impossible time putting down? Are there any particular foods that just get the better of you, to the point where you can't trust yourself to go near them because you know you'll just eat every crumb/drop/piece?
For me, I think I have the hardest time with ice cream, especially in pint containers (I'm looking at YOU, Ben and Jerry!). I know they're not single-serving containers, but my brain sure thinks so! God help me when I sit down with a pint of ice cream, chances are there will be none left when I decide to stop.

What say y'all, SE? :)

Do you have food allergies?

SE is chock full of glorious food, photos, recipes and lively discussion about all the above. I know food allergies are very common, whether it's gluten sensitivity, lactose intolerance, anaphilactic shock from a peanut butter sandwich, etc.

What foods are you allergic to? Are they life-threatening allergies, or slight ones that allow you to indulge in said food regardless, only to suffer mild disomfort later?

Food/restaurant workers! What's your story?

Here on SE, I imagine a lot of you have formerly/currently worked in restaurants. I'm curious what some of your first restaurant job experiences were like -- were you a line cook, dishwasher, perhaps in the pastry kitchen?

As for myself, I've been in restaurants/bakeries for the past 5 years now. My first restaurant job was at a local Tucson, AZ sandwich restaurant. I was gunning for a position in their pastry department but had to work on the sandwich line for a month before anything opened up in pastry. It was a great learning experience, as I had only ever done pastry and baking in my own home up til then. I learned a lot there and though I left after 2 years, I'm grateful for the time I spent there and it really got my foot in the door to branch out with my skills.

What say y'all, SE?

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