Food Writer, Recipe Developer, and Editor
Last week I found myself making hash browns a few times, which is strange behavior on my part. Idaho boy that I am, potatoes are not a vegetable I crave. I got my fix growing up, when there was a baked potato at almost every dinner, and if not a baked potato then some kind …
Continue reading "Skillet Hash Browns"
In a previous apartment, in a previous neighborhood, I used to order scallion pancakes from a nearby Thai restaurant pretty frequently. These were thick and moist, cut into little squares, probably deep-fried, with crisp edges and a chewy center. I’ve never since found scallion pancakes quite like them, and in retrospect it seems clear that …
This is the moment in the veggie madness blog where the “madness” part comes in. Dal Doughnuts? What does that even mean? Why on earth are you trying to ruin doughnuts, Lukas? What is your problem? I’ll state first that this was a challenge. A year ago, my friend Meghan wrapped up a “season” of …
Oven-baked French fries can be so tricky to get right, especially when what we’re most familiar with are the ones that are double-fried in vats of hot oil. They're hard to replicate without, well, a vat of hot oil. In the oven, there’s a tendency for them to not entirely transition from roasted potato to …
I’m not sure I’d ever had a popovers up until a few weeks ago, when out of nowhere, a craving for one hit me. They’re certainly not the sort of thing that I ever ate growing up, and they seem antiquated enough that I can’t recall ever seeing them on a restaurant menu. But it …
It is so hot here in Brooklyn—it's the heavy, wet-blanket kind of heat that robs you of your zest for life, inspires temper tantrums when you enter a un-air conditioned subway car, and results in sleepless nights where you find yourself at 3 AM lying diagonally across your bed with streams of sweat dripping into …
