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.
Creamy, slighty nutty, and a gorgeous green color, avocados are a very versatile food (not to mention delicious), even though they are most often associated with the party favorite guacamole. But avocados are so much more than just guacamole. They can be grilled, fried, puréed, or used as a garnish... Read more
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