Member since October 11, 2010
Editor of the Cook channel for The Daily Meal.
I went to Cornell University for undergrad and received a Master's from NYU's Food Studies Program.
Popping bottles and knocking back craft cocktails are musts on New Year's Eve, but the real die-hards take it one step further — with booze-filled dishes. Cooking with spirits, wine, or beer is not a new concept, but it is one that adds flavor and depth to dishes. While most of the alcohol... Read more
A recent trend these past few years has been the popularity of thick, creamy Greek yogurt. Many health-conscious eaters enjoy it because the nonfat and 2-percent options still have that same consistency of the regular yogurt, without the extra fat and calories. Fage was the gateway brand that... Read more
Full of exotic spices, Sri Lankan cuisine is characterized by vivid colors and strong smells. As it is an underrepresented cuisine, in comparison to Indian or other South Asian cuisines, S.H. Fernando Jr., author of Rice & Curry: Sri Lankan Home Cooking, took it upon himself to educate readers... Read more
Beef, a perennial favorite at backyard gatherings centered around grilled food, can often be overcooked, resulting in tough and flavorless meat — not the highlight of the meal that cooks are looking for. Of course, there are endless marinades and seasoning blends that can be used to add flavor and... Read more
As most people (read: chefs and professional cooking instructors) will tell you, the dinner you make will only be as good as the ingredients you begin with. This holds true particularly with meat. When the piece of, let’s say beef, you’re cooking is top quality, then there is usually very little... Read more
With summer quickly approaching, the weather warming, and beach season near, it’s time to lighten our meals and leave the hot, baked goods of winter behind — like lasagna and beef stew. (Not that a meatball now and then isn’t incredible, but it might be time to pair proteins with some lighter... Read more
You have to love a book that thanks you straight off the bat for being a fan. Case in point, the introduction of the Humphry Slocombe Ice Cream Book: "Hey, b*tches, thanks for buying our ice cream book." OK, maybe this book thanks their readers in a less conventional way than most. The cookbook... Read more
Whether you like your asparagus thick or thin, there’s really no denying the deliciousness of this spring vegetable. Aside from its numerous health benefits, it’s a versatile ingredient to work with. Try shaving the raw stalks for a quick salad with some shaved Parmigiano-Reggiano and cracked... Read more