Wage slave by day, passionate lover of food and the food process by night. Aspiring writer.

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  • Location: Washington State
  • Favorite foods: Beef, duck, kale, brussels sprouts, PORK in all its delicious incarnations, gooey cheese, garlic, good bread, hard cider.
  • Last bite on earth: Slow-roasted pork belly with roasted kale and tons of garlic.

The Food Lab: How to Make a Turkey, Bacon, and Broccoli Rabe Shooter's-Style Sandwich

Reminds me of when I made a pressed muffaletta. Delicious!

Cook the Book: Roy Choi's 'L.A. Son'

I made my husband's mother's sonewhat dubious recipe for chicken Dijon for his birthday. He was in tears of joy.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Prime rib, of course.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Choice ribeye grilled to medium rare over applewood or mesquite and finished with garlic butter.

Cook the Book: 'The Artisan Jewish Deli at Home'

I've never truly had one - Seattle is sadly lacking - but I have a deep and occasionally disturbing love for corned beef and pastrami in all their beefy glory.

The Food Lab: Sous-Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

I've been given a pair of lovely fresh ducks that will meet their demise the Saturday before Thanksgiving; would you recommend doing this with duck breast as well, or would the extra subcutaneous fat just cause it to explode?

The Ultimate Homemade Green Bean Casserole

Made this last year- fantastic! Worth it for the shallot oil alone, as well as being absolutely delicious.

Cook the Book: 'Maximum Flavor'

I need tips on making savory mousses and terrines. Mine never seem to have the right consistency.

Cider-Braised Chicken with Apples, Bacon, and Sage

Made this last night using soft cider (because my local Safeway is made of fail). Added a touch of cider vinegar to balance out the sweetness, but an interesting recipe nonetheless. We'll be trying the braise and sauce with pork next time.

The Food Lab: The Best Caesar Salad

Wonder how this dressing would go with Ruhlman's pork belly Caesar salad?

Cook the Book: 'Everyday Thai Cooking'

Its not so much a recipe as the best secret I learned from my favorite Thai restaurant....crispy fried shallots in the Thai spring rolls. I *dream* of Thai Pavilion food!

Bake the Book: Sweet

Absolutely anything from Wagner's Bakery in Olympia, WA, but most of all their cinnamon swirl bread.

Cook the Book: 'Mastering Fermentation'

Mead or hard cider, no question.

What are your Essential Kitchen Items?

Knives, teakettle, medium cutting board, pepper mill/salt cellar, one medium pot w/lid, my heavy skillet, silicone spatula, my indestructible cookie sheet, one pancake/fish turner.

That's basically my camping pack list, too. All fits nicely into an apple crate or medium Rubbermaid bin.

Cups/plates/silverware are packed separately.

Meet the Serious Eats Magazine Fall Harvest Issue

Gaah, just saw that. Don't mind me, too much blood in my caffiene system today.

Meet the Serious Eats Magazine Fall Harvest Issue

I take it the Android version is still in the works? No iZombies in my house!

Ramen Hacks: 9 More Ways To Upgrade Your Instant Noodles

The first law of pizzadynamics states that "any comestible enrobed in the pulverized fruiting body of the Solanum lycopersicum and the coagulated proteins and fat excreted by the mammary glands of Bos primigenius and thusly exposed to a thermal energy system powerful enough to instigate the early stages of the Maillard reaction shall be declared as delicious."

In layman's terms, it basically states that "pizza, in all its forms, is good s%&t."

Just showed this to my friend who is both a pizza addict and a broke physics student. Surely greatness will come of this.

We Try Mountain Dew Game Fuel Electrifying Berry

The original Mountain Dew Pitch Black. It was Concord grape flavored with some serious grape-y flavor - I'd almost swear it was carbonated Welch's with a little extra sugar and caffeine. It was DELICIOUS...and I HATE soda of almost any kind.

They came out with a Pitch Black II with added "sour" flavor and it was repulsive. I may give this one a shot, as I am a gamer after all.

For the Horde!

Cook the Book: 'The Catch'

Ivar's clam chowder on the side of halibut and chips. The chips are nothing special, but dat halibut...

Staff Picks: What College Food Item Did You Depend on for Survival?

Bastard carbonara (without bacon, sigh) cooked in a tea kettle that was big enough to boil a couple eggs and a handful of pasta. Took just long enough to soft-boil the eggs and cook the egg noodles.

Then I managed to make friends with some of the cooks in the residence hall cafeteria and became the grateful recipient of random leftovers.

Beyond that, I lived on quad-shot Irish Cream iced mochas (yay university-money and living in the Pac NW) until one night I woke up, thinking there was an earthquake because the bed was shaking so hard, and realized it was the caffeine that was making ME shake so hard I was moving the bed!

The Best Dive Bars in Seattle

Noc Noc, before it got infested with hipsters and got their lease broken. Best Black Opals in town and fantastic regulars.

Tequeños (Venezuelan Cheese Sticks)

Going to have to try these, they sound divine.

How to Cook a Whole Calf Over an Open Flame, with Mike Easton of Il Corvo in Seattle

Why do I only ever find out about these things afterwards? Definitely on the calendar for next year!

My father used to roast whole steers (approx 1000lbs) in a converted gooseneck horse trailer. It was epic.

Cook the Book: 'Di Bruno Bros. House of Cheese'

Triple creme Brie, or fromage d'affinois- I'm not enough of a cheese guru to know if one is a subspecies of the other. Delicious either way.

Bake the Book: The Ice Creamists

Lavender cheesecake with blueberry sauce.

Help! Got to impress a couple friends tomorrow!

So here's the deal- got some gamer friends coming over tomorrow. He's a chef for a local swanky Mexican place, she's a culinary arts grad working independently. I need to do something impressive, but not ostentatious.

Some minor dietary restrictions (medical): No alliums except for garlic, although onions are okay in powdered form. No cilantro, no hot peppers.

We do *not* have the following: a grill, a sous vide setup (or the patience for it, TBH), a huge budget.

Any and all input appreciated!

Easy Stir-Fried Beef With Mushrooms and Butter

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

How to Make Macaroni and Cheese Waffles

Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities.

That is, of course, if you do it right.


Taiwanese Pork Belly Buns (Gua Bao)

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. More

Pappardelle With Duck Ragu From 'Roberta's'

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup

On Monday, I showed you how to make creamy soup out of virtually any vegetable. In that article, I mentioned that my old chef, Jason Bond, showed me how to make a creamy chanterelle mushroom soup. Tasting that soup for the first time was one of the high points of my culinary education. Today, by popular request, I'm going to share with you Chef Bond's chanterelle soup technique; the recipe for Campbell's Cream of Mushroom Soup on crack. More

The Food Lab: Hasselback Potato Gratin (These Might be the Best Potatoes Ever)

I woke up in the middle of the night the other day with an idea: what if I were to combine the concept of a Hasselback potato—that array of crisp ridges at the top—with a creamy potato gratin, the king of all casseroles? I went into the kitchen and got to work on the first batch of what would end up being my favorite potato recipe in years. More

The Food Lab: How to Make Turkey Weisswurst (White German Sausage)

When life gives you lemons, you make lemonade. And when life dumps random fleshy bits of animal protein on your cutting board, you make sausage. Doesn't it sound so appealing when you say it like that? How about if we say that we're going to take that otherwise lean, bland, and generally dry turkey tenderloin and transform it into something deeply seasoned, snappy, and juicy? Better? Good. Let's get going. More

The Food Lab: Sous-Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go. More

The Food Lab: How to Make a Turkey Porchetta

Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself. More