I'm in grad school for social work, but planning ahead for a second career as a glorified lunch lady... Do lunch ladies earn higher wages than social workers?

  • Location: San Francisco
  • Favorite foods: Tacos, rice, noodles, and pasta.

Latest Comments

The Food Lab: The Book Has Arrived

Congratulations!! I've been waiting on this for years! Can't wait to dive in!

A Day in the Life: Ed Levine, Serious Eats Overlord

I'm so glad you wrote this! I've missed your voice on Serious Eats!

Win a Copy of 'Plenty More'

Not so unusual, but I love me some pan seared oyster mushrooms!

How to Make Menemen, the Turkish-Style Scrambled Eggs That Haunt My Dreams

Just out of curiosity, does it taste different when you make the menemen in a sahan (versus a non-stick skillet or a cast iron pan)?

Meet and Eat: Miki Kawasaki, Spring Editorial Intern

+1 for Pasta! Will you share your recipe for aglio e olio? Also, it's ok not to like eggs. Nigel Slater can't stand them and he's an international treasure :)

Cook the Book: 'Ottolenghi'

Braised cauliflower with bacon, carrots, and tomatoes.

Big Fat Pupusas at El Salvador Restaurant in San Francisco

Reina's on Mission and Guttenberg has my favorite pupusas in the city.

Cook the Book: 'The Glorious Vegetables of Italy'

A pasta dish with mushroom and cream that was a special at Tommasso's in San Francisco.

Dinner Tonight: Farro Salad with Squid, White Beans, and Green Beans

I can't look at squid anymore without thinking about the pig anus calamari episode on This American Life.

Snapshots from Hong Kong: Photo Tour of 7-Eleven

They should have country-themed 7-Elevens in the U.S. E.g. Hong Kong 7-Eleven in Chinatown, Japan 7-Eleven in Japantown, etc. That would be so rad!

Sandwiched: Canned Sardine Banh Mi

YES! My dad is from Laos and I grew up having tinned tomato sardines in the breakfast spread. It's so freaking good!!

Snapshots from Istanbul: Turkish Breakfast Is Awesome

I want!!!!!!!!! Also, yes, recipe for menemen please.

Dinner Tonight: 20-Minute Thai Red Curry Noodle Soup with Chicken

I also use Mae Ploy, it's awesome. Also, I am totally making this for dinner right now.

Cook the Book: 'Burma: Rivers of Flavor'

tacos de cabeza at la taqueria on mission a week or so ago

Chichi's Chinese: Fermented Bean Curd

I'm with @jt58612. I inhale this stuff. Soooo gooooooooooood.

Chichi's Chinese: Silken Tofu with Chili Oil

I can't wait to make this and put it in my mouth. I LOVE Chi Chi's Chinese!!