Mari Levine is a freelance food writer and an editor for America’s Test Kitchen, where she combines her journalism and culinary degrees from Brandeis University and Johnson & Wales, respectively, with her restaurant and lifelong eating experience. When she’s not working hoisin sauce into everything she eats or binging on anything sandwiched between two slices of bread, she can be found on her bike, engrossed in a documentary, or playing sports that involve throwing and/or catching a ball (the latest: flag football).
I assure you the dish is tasty (be generous with the seasonings!), substantial and surprisingly easy to put together.
These individual chocolate soufflés bake up light and airy, with a delicate crust on top and brownie batter-textured interior.
These three-hued bites look great, have a fun jiggle and—surprisingly, perhaps—taste pretty good, too! Think of them as grown-up Jell-O shots.
This easy party appetizer gets its shape from a triangular wonton wrapper, which is baked (forget the fussy frying!) and topped with a classic combination of cream cheese, smoked...
These five Boston bakeries sell hamantaschen well before the start of Purim. Which is your favorite?
Here are a few of my favorite articles that I’ve recently read, learned from and shared with friends.
Fesenjan is a rich Iranian stew—called a khoresh in Persian cuisine—flavored with pomegranates and ground walnuts and served on special occasions.
The Newton-based company is a small operation with a big reach—and owner Laura Trust likes it that way.
When enclosed in the potato/onion mixture, the Gruyère melted but still stayed contained, and browning the entire exterior of the latke—which ends up looking like a jumbo tater tot—kept...
There are so many ways to jazz up chocolate-covered strawberries beyond the simple dip. I’ve made penguins, footballs, and now, these adorable dreidels.
Here’s a familiar, simple recipe that combines one of the seven species with the stuffed foods-theme.