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Sydney Oland

Sydney Oland

Product Developer/Food Writer

SE contributer and weekend bread baker, currently trying to create a great peameal bacon sandwich in Somerville MA.

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

  • Website
  • Location: Somerville MA
  • Favorite foods: Roasts, soup, most veggies, stone fruits, good cheese, bread.
  • Last bite on earth: Soup.

Sunday Brunch: Carrot Cake Pancakes With Sweet Orange Cream

Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate. It doesn't hurt that the carrots also lend a vibrant hue to the dish, for a brunch that looks (almost) as good as it tastes. More

Poached Salmon With Dill Horseradish Sauce

I've adjusted the recipe to add the sage in the poaching liquid. The cooking time will vary depending on how thick your salmon is, and how rapid your simmer. My advice is to check your fish after 6 or 7 minutes to see how cooked it is, then return it to the poaching liquid if it's not quite done.

Sunday Brunch: Maple Pecan Crêpes

That's great @canihavesome so glad you enjoyed it!

Curried Lentil Soup With Savory Sweet Potato Fritters

About 1 1/2 dozen.

BLT French Toast

If you're using buttermilk I'd add some garlic and/or herbs to the batter as well. To me, it seems like buttermilk on its own might be too sour.

Sunday Brunch: Bourbon Glazed Pork Chops with Fried Eggs

@Bkhuna - Hah! I love those crispy brown bits along the edges of fried eggs - as long as the yolk is still runny!

Sunday Brunch: Apple Brandy Doughnut Holes

@DaveP. - Really sorry your first batch failed!! What was the texture of the dough before you put it in the oil? Was it a looser dough, or a bit tighter?

Oatmeal Pancakes With Pears and Pecans

@clarecooks - I'm sorry you had a bad experience. It's weird that your oats absorbed so much liquid. I've actually let the batter sit in the fridge overnight and used it the next day. I think your addition of cinnamon and nutmeg sound delicious though!

Sunday Brunch: Oatmeal Pancakes With Pears and Pecans

Lobster and Chive Scrambled Eggs

@ Mr. Nick - The lobster shouldn't overcook if you cook the eggs gently and slowly over low heat.

Double Stacked Crab Cake Sandwiches with Avocado and Bacon

@scaramoche - Transfer the bacon!

You could absolutely mash the avocado, but having eaten that very sandwich I can assure you that although messy the sandwich seems to hold together.

Olive Oil-Fried Eggs with Asparagus

Cook the eggs one at a time, they cook really quickly and you'll get much less oil splatter. Recipe corrected!

British Bites: Welsh Rarebit and Bacon-Roasted Tomatoes on Cheddar Beer Bread

Hope you like it :D

Oatcakes

I used whole oats, but I suppose ground oats would work as well. It would probably give the final product a finer texture.

Oatcakes

These are a Staffordshire style oatcake, which are more similar to a pancake than a cracker.

Smoked Salmon and Cod Cakes

@j-rod, good point - will update. Total time should be 1 hour 40 minutes.

Braised Bacon with Smoked Paprika Pancakes

I go to Savenors in Cambridge.

Cheddar-Marmite Scones

If you're a very marmite person you might want to double it, but yes the marmite adds a definite flavor and works wonders with the cheddar.

British Bites: Bacon Wrapped Marmite Chicken Legs

This month is Marmageddon! All the posts are recipes that use marmite, not necessarily focusing on British dishes. It's more about making delicious things with marmite.

It's just for May, then back to our regular schedule :)

Peanut Butter and Jam Turnovers

@Agnes - I'm so sorry you had a bad experience! Is it possible you used phyllo dough ad not puff pastry? There should only be one sheet of puff that you fold into a turnover.

British Bites: Marmite Onion Fritters

Just went up! Sorry about that!

Sunday Brunch: Zucchini Pineapple Bread

If you're upping the spice, try adding a dash of nutmeg or even a pinch of ground cardamom if you've got some around.

British Bites: Coddled Eggs with Marmite Mushrooms

@Boston Otter - What does extra old marmite taste like?!?!

British Bites: Coddled Eggs with Marmite Mushrooms

@Dracula - Amazing.

@CLcooks - That sounds like a delicious solution for you non egg loving friend! Marmite mushrooms and steak over salad, I totally want that for dinner.

Spicy Coddled Eggs with Focaccia

If you're worried about it cook it until you're happy with what you've got, I always like my yolks really runny.

British Bites: Scotch Woodcock (Creamy Scrambled Eggs on Toast with Anchovies)

@Wilfred - As I've always said, please feel free to suggest any recipes or dishes that you think would be more suitable. I'm all ears!

@scalfil - I use a knife and fork and it doesn't seem to be an issue. I suppose you could finely chop them and then fold them into the eggs at the last minute.

Taste Test: Ready-To-Cook Meals From Blue Apron

Blue Apron, a new food delivery service based out of New York, takes the ready-to-cook concept to the next level. Rather than buying your food in a kit at the supermarket, they deliver meal kits straight to your front door. All you have to do is open them and start cooking. Available in either vegetarian or meat-based service plans, the recipes are all relatively healthy, modern-looking, and tasty. At least on paper. We decided to test them out and ordered both a meat and a vegetarian kit. More

Want Real Eggs at McDonald's? Just Ask!

Here's the deal: you can get your McDonald's biscuit sandwiches (or any breakfast sandwich, for that matter) made with a 100% real egg, cracked and cooked fresh on-premises. All you've got to do is tell the cashier that you'd like your sandwich made with a "round egg" and they'll replace your folded egg patty with a real egg, free of charge. An egg sandwich from McDonald's that actually tastes like egg? Who'da thunk it? More

Game Day Party: 6 Muffaletta-Flavored Foods You Should Make

I've got nothing but good things to say about muffaletta sandwiches, the official sandwich of New Orleans (Ok, the po'boy might have something to say about that). If I could only take five sandwiches with me to my desert island, the muffaletta would be right up there leading the list. In fact, I love it so much that I have a jar of homemade olive salad that lives in the bottom shelf of my fridge all year round. It's an excellent condiment that finds its way into all sorts of foods at my place, so it's only natural that I've developed muffaletta-flavored variations of every snack food known to man. Here are some of my favorites. More

Quick Game Day Appetizer: Garlic-Knot Monkey Bread

I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.) More

Sandwiched: Spam and Egg Breakfast Sandwiches

When Spam and eggs are wedged into a toasted Hawaiian roll slathered in jelly (pineapple, mango, and even strawberry, all work well), it makes for an epic breakfast sandwich that might even sway the harshest of Spam critics (one could only hope). The sweetness of the rolls and the jelly balance the salty Spam and the rich, runny egg yolk. Oh, and a squirt of Sriracha never hurts either. More

How to Make English Milk Punch

Often when people hear the words milk punch, their minds immediately jump to that quintessential creamy drink made famous in New Orleans. I want to introduce to you a wholly different animal: the clear English Milk Punch. Yes, it involves curdled milk, and yes, it's delicious. More

The Food Lab: How To Make Traditional Vietnamese Pho

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Road Trip: Eating Pies a la Quebecois

On a recent road trip through the Quebec province, we unearthed two terrific pizza restaurants, each bearing their own distinctive regional style. At Gerry Pizza, thick old-school crust bears Quebec City-specific toppings like Matane shrimp and scallops. In the remote village of Kamouraska, Pizza Mag is making delicious Neapolitan-American-style pies, with plenty of French flare. (There's crème fraîche on almost everything!) More

Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew

This is the first—and probably tastiest—dish that my wife ever taught me how to cook from her home in Bogotá, high in the mountains of Colombia. The Capital city of 10 million people sits in a valley at over 8,000 feet above sea level, which means that the pressure cooker is a staple in pretty much every kitchen. This extraordinarily simple chicken and potato stew uses just five ingredients (ok, seven if you count salt and pepper), but the flavor that comes out after a brief cook under pressure is complex, rich, and filling. More