Experience Alex Espitia-Casallas began cooking professionally at a small hometown bistro in Reno, Nevada. This shift led Alex to transition into becoming a baker, coinciding with a move to New York City. Best piece of cooking advice:“Turn the heat down.” Learn moreabout usand oureditorial process.
This surprising pantry staple adds loads of umami flavor to the dish. In fact, they were the first meal I ever learned to cook! Pro tip: Avoid usingtable salt instead of kosher salt. Simply Recipes / Getty Images I learned the hard way that kosher salt is a lot less salty-tasting than table salt! Once the ingredients are whisked together, heat butter in your skillet over high heat. This delicious upgrade shouldnt have been a shock, since Japanese cooking incorporates soy sauce into many egg dishes....
This ingredient makes the filling super light and smooth. Alex Guarnaschelli’s One-Ingredient Upgrade for Deviled Eggs So, whats the secret?Unsweetened whipped cream! (Youll want to do this very carefully to get the intended result.) Simply Recipes / Getty Images / Mihaela Kozaric Sebrek Alex says the whipping cream makes the deviled egg filling lighter and super smooth. I would even go further and say it mellows the flavor in a really nice way....
Experience Alexandra Domrongchai is a food and travel writer based out of Brooklyn, New York. She is featured in Travel + Leisure, Food & Wine, and Simply Recipes. Learn moreabout usand oureditorial process.
and my bread machine (homemade bread without the work!). " Learn moreabout usand oureditorial process.
Experience Alexandra Shytsman is a recipe developer, food photographer, and cookbook author. (The New Baguette is the winner of IACP’s 2023 Food Blog of the Year award.) Alex is the author of “Friendsgiving” and co-author of “The Complete Vegan Cookbook.” Favorite soundtrack while cooking:“I can’t get enough of the crooner classics! Gimme all the Ella, Billie, Louis, and Dinah.” Learn moreabout usand oureditorial process.
Experience Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. Learn moreabout usand oureditorial process.
in English and M.S. in Market Research from University of Rochesters Simon School of Business. Most beloved cooking tool:“I love my Kuhn Rikon Y-peelers. Alica Ramkirpal-Senhouse Learn moreabout usand oureditorial process.
Alice started her professional writing career freelancing for WWE Magazine, but her passion for food quickly overtook wrestling. An internship at EatingWell led to a role at Vermont’s alt-weekly newspaper, Seven Days. In 2011, she won the Association of Alternative Newsmedia (AAN) award for best food writing. Fun fact:“My license plate used to be “BULGOGI.” It’s been my favorite dish since I was a kid.” Learn moreabout usand oureditorial process.
The story I retell every Thanksgiving. My father was a beatnik artist in New York in the 1950s. He later taught art at Greenwich Country Day School, where I attended on a full scholarship. Simply Recipes / Courtesy of Alice Levitt His classroom was rumored to have a dead cat in the trash can, waiting for the bravest students. He had both bizarre predilections and symptoms of mental illness. Thanksgiving was no different, and one that remains especially vivid in my memory is from 1993....
Alison is the Associate Product Director for Dotdash Meredith Food + Drink and joined the company in 2018. Prior to joining Dotdash Meredith, Alison worked as product manager at MyRecipes.com and CookingLight.com. She studied at Lehigh University, graduating with a B.A. in journalism and global studies. Learn moreabout usand oureditorial process.
In 2021, she won the IACP award for Best Corporate Instagram Account for Milk Street. She also covers travel, technology, wellness and spirituality. Alison lives in Westchester with her husband, three children, and cat, Walt. Cooking tip:“I’m a big believer in cooking with all of your senses. Also, always add more salt!” Learn moreabout usand oureditorial process.
Caraway is a versatile, aromatic spice with sharp notes of licorice and warm citrus. Traditionally, caraway plays a starring role in sauteed cabbage, sauerkraut, and rye bread. Lori Rice Caraway is a lesser-known (but equally tasty!) Lori Rice spice native to Europe, North Africa, and Western Asia. Caraway’s quintessential, slightly lemony, spicy, licorice-like flavor is hard to miss. In this guide, we will explore all of the ins and outs of this unique spice....
