Our Authors
Robyn Lee
- Location: NYC
- Favorite foods: bread, persimmons, cake, rice, Japanese curry, zong zi, egg custard tarts, soon du bu, pizza, burgers, ice cream, gelato, dumpling, ramen, arepas, tuna melts, cookies,
- Last bite on earth: Maybe some pork. Maybe some bread. Maybe some rice. Maybe some cake. And gelato and ice cream. And cookies.
Recent Posts
Comments
Sicilian Pizza With Pepperoni and Spicy Tomato Sauce
THANK YOU, KENJIIIIII!!! Prince Street Pizza's Sicilian pizza was the pizza I missed the most after I moved to Norway, but I figured I'd have to wait until I visited NYC again to eat it. Thanks to you, Kåre and I eat our homemade version with an unhealthily high frequency while sitting on our living room couch in our pajamas. (I mean, I only eat two slices of a 16-slice pie per meal. That's sort of acceptable, right? Kåre eats four or five slices. ....I have no idea where his body puts it.) I've lost count of how many times I've made this pizza in the last few months.
Anyhoo, to add my experience to the fray, I bake the pizza at 300°C on the second-to-lowest oven position for 17 minutes. (...Maybe our oven doesn't actually get to 300°C. 10 minutes definitely didn't work.) I also dump on ALL of the sauce without any decline in pizza awesomeness, as far as I can tell.
Juicy and Tender Poached Chicken With Watercress and Miso Dressing
Thanks for the great recipe, Daniel! I made it last night and ate it way too quickly.
I bought a huge bag of miso paste a few weeks ago without knowing what the hell I was going to make with it. Now I can make like 100 more servings of this dish. Mmmmm.
So Long and Thanks for All the Fish Cakes: An Editor Says Farewell
MAAAAAAAAAAAAX
WHEN WE WORKED TOGETHER AT SERIOUS EATS, I COULD ALWAYS COUNT ON YOU TO MAKE MY WRITING SOUND SO MUCH BETTER THAN IT ACTUALLY WAS! I COULD ALSO COUNT ON YOU TO MAKE ME FEEL LIKE I WAS WAY BETTER AT DOING STUFF THAN I ACTUALLY WAS! OH, ALSO, I COULD COUNT ON YOU TO FORCE FEED ME ICE CREAM WHEN I WAS BORED OR SOMETHING! EVER SINCE WE STOPPED WORKING TOGETHER, EVERYTHING HAS BEEN HORRIBLE!!! THE WRITING IS BLORPING AND THE STUFF IS SPLURRBBINNGGHGUGH AND THERE IS NOT ENOUGH ICE CREAM!
THANK YOU FOR EVERYTHING!
[SORRY, I MUST TYPE IN ALL CAPS, THAT'S HOW IT SOUNDS IN MY HEAD]
An Illustrated Tour of Ice Cream Styles Around the World
I WANT PLOOPS.
ALL THE PLOOPS.
Also everything else. I can't recall the last time I wanted drugged-out-clown-colored sherbet. Now I want it. THNX MAX.
[insert low, drawn-out growling/whiney/want-ice-cream-y noise]
This Week at Serious Eats World Headquarters
@CandiRisk, @Teachertalk, @catea: HELLO!!!! I miss you guys too! SE CAN'T GET RID OF ME, BWAAHAHAHAHA.
This Week at Serious Eats World Headquarters
UUGGGH WHY DIDN'T THE BAKED ZITI HAPPEN WHEN I WAS STILL THERE. THANKS FOR NOTHING, DANIEL.
jkiloveyou.
This Week at Serious Eats World Headquarters
BAAABYYYYYEEEE!!!! HULLO, SYLVIA! Congratulations to Jim and the Mrs.!
Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here
Thank you so much for your sweet comments, everyone! This feels like my virtual yearbook, minus everyone saying HAGS (thankfully).
SE's photos are in great/better hands with Vicky now at the helm! As for illustrations/doodles, I hope Niki finds the time to do more of those (she's good at cute drawings!). SE is always welcome to ask me draw more stuff if they want. :)
@Maggie: Thank you! I miss the office.. :[ On the bright side, now that I have more time, I actually read Serious Eats more often!
@Noah: Don't worry, you can/will still corrupt my life through the internet.
@Lacey: Thank you! You're a super duper cool contributor person as well. :)
@coolblursn: Thank you!
@Jim-Bob: I just bought a new tablet, so I should get more doodling done! If Netflix doesn't take up all of my time...hm...
@sghamari: Thank you!
@Carrie: It shall squish forever! Endless torture for the s'moreos...but endless amusement for us. And isn't that what matters? Yes.
@jedd63: [looks around]...Hm, I don't see an abyss anywhere.
@johnnytakes5: Thank you!
@baghag: Thank you!
@cook au vin: Thank you! I shall continue to over-hyphenate!
@mcwolfe: Thank you!
@terrymtz: Thank you! We've gotta have more Austin adventures someday. I want more tacooos.
@tea-and-syncope: Thank you!
@Didi: Thank you! I hope to continue the squishy and squiggly on my blog!
@FoodPorncess: Thank you!
@crunkborscht: <(^_^<) [hug for you!]
@Seina: Thank you! I'll miss everyone here toooo.
@tiff: Thank you! SE may not be the same, but its professionalism will probably go up in my absence, which is good. :)
@V. Stoffels: Thank you! (I'm ashamed to say I haven't read that book...yet.)
@smooshface: Yes, come along and get fat with me!
@JacobEstes: Thank you! But I prefer to think it was one of many of SE's best features. ...Yup, multiple bests!
@ag3208: Thank you!
@kimthaism: OH GOD, oh no, you've entered the dark zone of my blog! What have I done?! I am sorry if it makes you dumber, for real. But thanks for your support. :D
@starrylightz: Thank you! You made an account for lil' old me? Ah! I hope you feel compelled to comment more often. :)
@kathleenn: Deep breaths. Deeeep..breaths...also...eat...cookies...yes..
@Jadydangel: Thank you!
@caroliiine: Thank you! There must be someone else in the office who can pick up the sad-faces-on-pain-au-chocolat slack.
@Sam: Thank you! I hope I read more from you on SE in the future.
@Adam: Thank you! Now that the old guard is gone, SE can finally evolve to the next level! Like Pokemon. That's how I like to think of it, at least. :) And you laugh maniacally all you want; I know where you live.
[insert more silence]
@James: Damn, that's a good single serving website. An that's a good turtle. Thank you!
@shermanhelms: Thank you!
@Tipsykit37: Thank you! And your cats! I didn't know my gifs made good virtual attack targets. It helps give my life a little more meaning. :)
@Foodies_unite: Thank you! I think I'm still living to eat. Might change my tune when I get some horrible disease (it seems inevitable), but until then, YEAAAH FOOOD
@Nick: Thank you!
@Victoria: Thank you!
@KatherineAnn: Thank you! I hope I have more adventures as good as the ones I had in Paris.
@jeffsayyes: Aw don't worry, I'm on the internet, and the internet is everywhere! So I am all around you. ...Always.
@chinolam: Thank you! And holy crap, I didn't know I inspired you to food blog! :O That's touching, really.
@Chris: Thank you! I still hope someday to make a Robyn pull toy that will spurt out my random noises.
@Eric: Thank you!
@imwalkin: Thank you!
@tinytophats: Thank you! Your username makes me smile!
@graciejean: Thank you!
@canihavesome: Thank you!
@CandiRisk: Thank you! I hope to pop in sometime when I'm in Taipei.
@sulin: Thank you!
@ArkyTrojan: Thank you!
@Les ah: Thank you!
@dorek: Don't worry, there are still...words! And photos!
@bobcatsteph3: Thank you!
@Kenji: Box, egg custard, milk tea, nyan cat...aw, you really know how to treat a lady! And yes, visit meee.
@christine: Thank you! I'm glad I (and SE) steered you in the right food directions! I'm pretty sure some of my older recs may not hold up today...but all the more reason to keep eating new things.
@Tupper Cooks!: Thank you!
@OneWallKitchen: Thank you! I won't stop blogging!
@CityMinx: Oh no, I definitely want more late night doughnut adventures!
@kfarrel3: Thank you! I remember meeting you; I don't think it was awkward. :D But if it was, hey, I'm super awkward, too!
@ssimm411: Thank you!
@ilovebroccoli: Thank you!
This Week at Serious Eats World Headquarters
Thank you so much for your kind comments and love, everyone! I am giving you all a big, warm virtual hug (unless you don't like hugs, in which case, imagine me waving to you in a crazy manner). It's been a most excellent seven-ish years here (that's like a billion years in internet time, right?) that nothing else will ever be able to match.
But for those of you who fear the end of SE is coming, NOOOOOOOOOOoooOooooOo, please don't. ;_; SE makes changes with the intention of producing better content in a better package, of course. Not everyone will be happy with the changes, but if the changes weren't working, this site probably wouldn't still exist. SE is brought to you by a team of crazy-hardworking, talented people who love the site.
You can follow me on twitter.com/roboppy, instagram.com/roboppy, flickr.com/photos/roboppy, and my personal blog, which I hope to update more than once a month now that I have a bagillion more hours to work on it. :)
@ag3208: I hope Daniel will fill the void of funny dancing photos. I've seen him wiggle. He's a champion wiggler.
A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy
OH GOD, I LOVE BUCKEYES! Only had them for the first time about a year ago, then wondered why I had never eaten 'em earlier. This is what I get for not growing up in Ohio. A life deprived of buckeyes.
How Katz's Deli Makes Their Perfect Pastrami
IT'S...IT'S...SO...BEAUTIFUL.
The Best Food to Order at Panda Express
This is my favorite article about Panda Express ever. ...Granted, I have never read another article about Panda Express. But now I'll never have to.
Pandapocalypse, I am ready for you.
This Week at Serious Eats World Headquarters
@elangomatt: I'm afraid I didn't get to the office in time to take a photo. :( I walked into the office, saw that Leandra had cleared her desk, and went something like, "NOOOOOOOOOHHH!!!!"
This Week at Serious Eats World Headquarters
@Liz: Pizza waffle (or pizza-inspired waffle) is here! Doesn't look like pizza but it's stuffed with cheese, pepperoni, and tomato sauce. We've also made waffled pizza.
Skillingsboller, Norwegian Cinnamon Buns
@Zingo: I'm sorry for the confusion; I'll update the recipe with your suggestions!
One-Pot Wonders: Chicken in Tomato Sauce With Chickpeas and Kale
@Ali: Haha, thanks for catching that—I've updated the post!
This Week at Serious Eats World Headquarters
@misterdonut: Yes, he successfully delivered a newborn bottle of soda! It was a beautiful moment. ...Then we drank it.
This Week at Serious Eats World Headquarters
@Tipsykit37: Re: Food Lab deep dish pizza post, I think that's Kenji's plan!
@bloodsugar: Yup, good eye! It was a gift from Didi.
This Week at Serious Eats World Headquarters
@elangomatt: It's cool, this is a safe space where you can admit to giving in to Domino's. Our jalapeño-pineapple nuggets were pretty spicy! At least, the one I bit into. But I can barely handle spicy food, so I'm not the best judge.
This Week at Serious Eats World Headquarters
@jslavin: Oh noo! Feel lucky that you're not encouraged to ingest Domino's products. :)
@elangomatt: There's no article, you didn't miss anything! I think the conclusion was that it's not worth a review on its own, but Kenji may write a post about his own version that'll taste a million times better.
This Week at Serious Eats World Headquarters
@bleu: Kenji will still be contributing and sharing dog photos after he moves, nothing to worry about!
@Tipsykit37: Yay, glad you liked the doodle! As for why nothing got waffled, I wondered the same thing. Wah. Maybe this week we can get double waffles.
@Teachertalk: Thank you!
@lemonfair: I used to be a regular Cute Overload visitor. ...I've really fallen off the wagon. Must make up for it NOW.
@chanterelle: I'm channeling the thanks to Erin and Dennis!
Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958
@pauliegee: Thanks!
Behind the Scenes in Robyn's Home Kitchen
@tea-and-syncope: Eep, forgot to reply earlier. Professional organizing is definitely a thing—I just found out there's a National Association of Professional Organizers! :D I'd put more thought into how I organize stuff if I were living in a place for a long time, unlike where I am right now. Oh well, someday...
@canihavesome: Thanks for reading!
@Irene-: It's so worth it.
Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958
@DoggiesLove2Eat: I wasn't going for "sexy," but thanks! I think "slop clap" fits, indeed. It's like your brain was too overwhelmed by awesomeness to remember how to clap properly, so you're just haphazardly flapping your palms against one another.
@rickZ: Yeah, I love that old review! I'm glad you mentioned it; I didn't realize until Googling now that Adam transcribed the review (of course).
Favorites
@stebu: I've finally deleted the incorrect calculation because someone just emailed me about it today. I have absolutely idea why I didn't notice your comment earlier. Like...eight years ago. Thank you, eight years too late, for correcting me!