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Jennifer Olvera

Jennifer Olvera

Sunday Supper Columnist

food and travel writer | author of Food Lovers' Guide to Chicago

Jennifer Olvera is the author of Food Lovers’ Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

  • Website
  • Location: Chicago
  • Favorite foods: Dumplings swimming in fiery chile sauce | bao | wafer-thin, tavern-style pizza | cochinita pibil with pickled red onions | noodles of many stripes
  • Last bite on earth: A steaming bowl of pho, generously doused with Sriracha

One-Dish Pork Chops With Muffuletta Relish

@bubblerich Thanks for the catch. It should be 1 gallon of water.

Soy-Glazed Roast Chicken

@Zach A. I'd start checking it about 15-20 minutes sooner.

Sunday Supper: Soy-Glazed Roast Chicken

@BillyZoom and @BeavisPeters, As stated above "But because the chicken does get pretty dark" you should tent it. It didn't burn, actually, but the sugars caramelize.

Slow Cooker Harissa Beef Stew With Lemon Yogurt

@thecavemancook Meant to add paprika to the remove list. Sorry about that.

Slow Cooker Harissa Beef Stew With Lemon Yogurt

1 teaspoon paprika
@thecavemancook No problem. Just skip the chile powder, cumin, cinnamon, coriander, mint and caraway seed. Maybe cut the garlic in half (or don't). Then I'd add two tablespoon-fulls of prepared harissa to start.

Slow Cooker Italian Sausage Meatballs With Chianti Sauce and Fusilli

@CuriousAppetite Yes, the low setting. @ALRUI Love oats instead; they all-but disappear, without changing the texture. @ClubMed Just go a little light on the breadcrumbs if you go that route. But I really prefer oats.

Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

@Tipsykit37 Absolutely. Use those ground beans! @Annie1959 If you keep the grill at steady temps and approximately as above, I'd follow the same pattern.

Sunday Supper: Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

@Vittrick The "green" is Grace brand Scotch Bonnet.

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

@cookingis fun. If you can, use a bit of "browning sauce" though, because the point is to build depth. Soy sauce doesn't have the same impact.

Slow Cooker Beef Stroganoff

@ elangomatt, et. al, that is correct, they are Reames frozen egg noodles. The dried ones work great, too. They just look different and don't have the same "chew."

Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

@LindaBilyk I'd cook it for a shorter time, no more than four hours.

@Teachertalk The liquid is pretty necessary to keep the meat moist and submerged. It also is the vehicle for cooking the potatoes. But feel free to cut back if you prefer.

Slow Cooker Pork Paprikash

@flowergarden129 It's added in the first step. You can choose to leave it out, but it adds depth. It's not at all a dominant flavor. In my experience, this falls a little flat without it.

Smoky, Spicy Cabbage Rolls

@S McDowall You're actually cooking the rice in the V8, which saturates the bundles. The rice cooks in the liquid and turns out just right. If you feel better par-boiling, you can definitely feel free to do that, too.

Slow Cooker Chicken Tomatillo Tacos

Hi everyone. Sorry if the "salsa" was confusing. You're essentially making the cooking liquid and, yes, the tomatillos go in the blender as the base to this. As for not having a slow-cooker @SWgirl, I'd simple cook in a Dutch oven, 325 degrees, for 2-3 hours.

Smoky, Spicy Cabbage Rolls

@gdendler All of the V8 goes on top. When it cooks, you get a cohesive sauce.

Sunday Supper: Stovetop Cheddar Mac and Cheese With Peppadew Peppers

@jasonbaldwin I can't disagree with that, but they're the most accessible version I know of. I'd advice people to check out the olive bar at places like Whole Foods as well, as you can usually find them there.

Sunday Supper: Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers

@theotherworldly Fingerlings work well.

Sunday Supper: Potato Pancakes With Oven-Roasted Thyme Applesauce, Sour Cream, and Poached Eggs

@TimoG Response on recipe page. Divided use for eggs.

Potato Pancakes With Oven-Roasted Thyme Applesauce, Sour Cream, and Poached Eggs

@TimoG Yes, the four additional eggs are for the poached eggs. Serious Eats house style dictates the ingredient is mentioned on first use, divided.

Slow Cooker Pho With Eye of Round

@JeanieInSF You want two pounds of oxtails, bones and meat, cut into large chunks.

Sunday Supper: Slow Cooker Pho With Eye of Round

@DrGaellon Apologies if that was confusingly worded. It's just two pounds of oxtail.

Brown Sugar-Rubbed Pork Loin with Orzo

@peeweeherman You can definitely use pork tenderloin. Use 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed of fat and silver-skin and butterflied. Roast until the thickest part of the pork registers 145°F on an instant-read thermometer.

Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

@CTMike Prepared mustard, and glad you enjoyed!

Brown Sugar-Rubbed Pork Loin with Orzo

@Bill Woods, you can cut it in half, if desired, but you'd need tor reduce the cooking time. Feel free to use a
bag like you'd use for a turkey if it doesn't fit in a standard resealable bag.

Fiery Indian Shrimp Curry

@ccbweb Thanks for calling that to my attention. All fixed!

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