Free Range on Food: Rodney Scott's whole hog barbecue, snail farming, doctoring store-bought croissants, this week's recipes and more.

Jul 18, 2018

Every Wednesday at noon, Food section staff members and guests answer your burning culinary questions.
Past Free Range on Food chats

Greetings, all, and welcome to today's chat! Hope you're enjoying our content this week! I'm a little short on time getting started, so I'll cut right to the chase:

This week's PostPoints code is FR6121 . Remember, you'll record and enter it at the PostPoints site under Claim My Points to earn points. The code expires at midnight, so be sure to enter the code by 11:59 p.m. on Wednesday to get credit for participating.

And we'll have a book or two to give away for our favorite chatter(s), so make your q's good!

Just wanted to send a quick thank you for the piece on what to do with farmer's market produce. Every Saturday I find myself looking at piles of squash and eggplant and okra, desperate to buy the beauties, but with no idea what I'd do with them. Now I do! Thanks!

Glad it's helpful! 

What's first on the list to make?

Melon and Cucumber Salad

Article: You bought a ton of summer produce at the farmers market. This is what you cook with it.

Do you compost the food scraps from your test kitchens? If so how do you do it? Any suggestions or information on to to compost when you live in a townhouse? Anne Arundel County does not have a program to drop compost off and you can’t mix food scraps in with yard waste. I hate throwing out watermelon rinds, corn cobs and all the other food scraps. At the National Arboretum I took a class on composting and they said the small compost units on stands were not worth it. I hope you have a solution or suggestions.

I use a tumbler system that seems to be going pretty well, but composting isn't foolproof, is it? 

When I lived in a townhouse, I did have lots of good experience with a worm composting system, though, so you might check that out! Takes a little trial/error, but when it's running those worms are FAST.

Hi - you know that recipe where you just pulverize frozen bananas until they have the consistency of ice cream? what can i add to improve the flavor? i mean, i'm not talking about like chocolate chips or broken pieces of oreos or just "mix-ins." i mean what can i add that will affect the whole structure/flavor like pumpkin or peanut butter.. what has worked for you? Thanks!

I've just gone the Nutella route and have no regrets. I don't remember how much I added, though; thankfully this is an easy experiment. :)

6121 get me expired or invalid!

Sorry, typing too fast -- it's FR6121 . Always gotta have that code for Free Range!

Last week someone wrote in about not liking to use plastic bags for produce but concerned about putting them on the belt. I have seen washable mesh bags used for produce. I think Whole Foods sells them in produce department.

An excellent solution!

I attempted to try making mayonnaise and mistakenly added the whole egg instead of the egg yolk and needless to say I ended up with something that I did not wont. Is it any way I can salvage what I mixed or should I just throw it away and start over? Additionally several weeks ago here was an article in the Food Section re growing herbs. I have a considerably amount of thyme and sage. Any suggestions, recipes that require these herbs?

I've made mayo using a whole egg, so ... what do you have? How does it look? Seems like you could just keep blending an adding oil until it get where you want, right? Or did it break/separate? Even in that case, you can whisk your broken mayo into another fresh yolk and usually save...

As for thyme and sage, here are a couple of ideas:

Grilled Plums With Goat Cheese and Honey-Thyme Drizzle

Sole With Crispy Lemon-Thyme Bread Crumbs

Farfalle With Salmon, Peas and Sage

Mint and Sage Lemonade

Heck yeah, you can toss those items in your compost pile! I've been doing it for more than 40 years. Anything but meat/fish/seafood, You might want to cut up big pieces into smaller chunks beforehand, for faster decomposition.

What are the rules re: asking for the "uglies" or "seconds" from the back at a discount? I love making juice, salsas, and ragouts in the summer, which are great uses for bruised, ugly produce that isn't front and center....but I'm apprehensive to ask because a) I won't be buying in bulk and b) I don't want to seem like a cheap-o trying to shave off their profit margins. Do I just... ask nicely and tell them I don't want to seem like a cheap-o but would love a discount?

Never hurts to ask! Especially at the end of the market.

For a while I was taking my smaller vegetable scraps, eggshells, etc and grinding them up in the vitamix. Then I would pour it on my flowerbeds. I don't know if it helped or not but it made me feel better. My husband made me stop because he said I was going to burn up the motor on the blender.

Is there a term for when you buy a ton of groceries and then instead of cooking, want to have sushi or sandwich for dinner? Because I think we should coin one!!

The only one I can think of isn't printable in a family newspaper!

A while back, I bought unsweetened coconut to make a German chocolate cake. Any suggestions on what to do with the rest of the bag?

Funny, I'm writing a recipe roundup about that soon! 

In the meantime:

Coconut Lime Pancakes

RECIPE: Coconut Lime Pancakes

Gluten-Free Key Lime Pie

RECIPE: Gluten-Free Key Lime Pie

The ideas for watermelon look great. One reminder: wash the rind (watermelon, any melon) BEFORE you cut into the fruit. Otherwise, any pathogens on the rind travel on your knife blade into the fruit you will eat.

I waited too long to cook six ears of corn on the cob until it lost its flavor. Since the kernels are firm and juicy, I would like to try to salvage the corn beyond tossing it in my yard for the squirrels. I already had planned to cook black beans this week and will add some kernels to that, but any other ideas? Vegan or vegetarian, please. Thanks!

You have to make this. So tasty.

Cambodian Grilled Corn

I hate to be one of those people... but it's a really poor user experience trying to navigate between Voraciously and the main Food section since you're forced to use the back button.

Two tabs!

You can get free compost at AA County Millersville location Also, Annapolis Compost will pick up your organic compost (produce, peels, egg shells, etc) twice a week, every month, for $29 a month. In return you get a five pound bag of compost twice a year. I seriously considered subscribing to Annapolis Compost, but five pounds doesn't go very far. I hope to do the landfill route. Note that if you property is governed by an HOA, they may have restrictions on the type of bin and what can be composted. I ran into that problem with my HOA.

Not an immigrant, but I bought Corelle after I graduated from college and went to grad school, replacing a set of orange plastic dishes my parents had given me (left over from the very early days of their marriage). I kept buying dishes and glasses in my pattern (Blue Star) although I eventually decided to upgrade my dishes and bought a new set. I couldn't bear to give up my Corelle, however, so for a while I had two sets. Three years ago I gave in and donated - you guessed it - the new set to a charity. Still have my Corelle.

Hi Joe. Love tomatoes, chickpeas and curry! Hate hate hate coconut. Can I substitute regular milk? Thanks

Go for it! It'll be thinner, so you might want to whisk in a little yogurt -- or use half/half...

Roasted  Tomato and Chickpea Curry

I finally got around to making the Superiority Burgers, and overall they were tasty and held together well with some minor adjustments. As I was making them I realized the mixture was going to be a bit too dry and crumbly so I increased the potato starch slurry to 3 Tbs of starch and 3 Tbs of water (instead of 2 and 2) and added one egg white. This kept the burgers together pretty well through the cooking process. One question about the burger mix: I only made 3 burgers so had extra left over that's been in the fridge for a couple of days. I plan on using it soon but will probably have to add some moisture back into the mix. Any suggestions on what to add? More potato starch slurry?

I bet you'll be fine, cause refrigerating it should also cause the mixture to hold together that much better. (You have it in an airtight container, yes?) BTW, please feel free to add your tweak to the online version of the recipe, in the comments, and please rate it? That will help others find and benefit from your success!

Superiority Burgers


I thought Vitamix motors were forever, like a cement mixer. Aren't they the most powerful blender on the planet? And yes, grinding up the stuff you put in the compost really helps speed up the process.

This. I'm really surprised most people don't use this. I keep Petri and Weingarten up in separate tabs, same with Sietsema and On Parenting, Eugene Robinson and Andrea Bonior...

Hi! My zucchini plants are going crazy. What are your favorite zucchini recipes? (I typically saute it and eat it on its own or add it to pasta dishes.) Thank you!

I'm very into fritters atm, so:

Zucchini Fritters (Frittelle di Zucca)

RECIPE: Zucchini Fritters (Frittelle di Zucca)

Also see: 

River Cafe Zucchini Soup

RECIPE: River Cafe Zucchini Soup

Quinoa Salad With Zucchini, Poblano and Avocado

RECIPE: Quinoa Salad With Zucchini, Poblano and Avocado

Zucchini Oat Muffins

RECIPE: Zucchini Oat Muffins

And a pasta dish, just in case you need more pasta:

Zucchini and Lemon Pappardelle With Pine Nuts

RECIPE: Zucchini and Lemon Pappardelle With Pine Nuts

I hate coconut, too. I always use yogurt in Indian recipes that call for coconut milk/cream/whatever.

I took your advice by adding another egg yolk and 1/2 cup of vegetable oil and the mayonnaise is now the consistency that I was trying to achieve. The whole egg made it runny. You are so clever and helpful. Thanks!

Real-time cooking -- love it! Thanks for reporting back.

I really like them.

You're welcome!

Your article on fluffy muffins got me thinking about muffins v. cake. Is there a good distinction between the two, or are we just fooling ourselves by calling something a muffin, rather than cake?

I think there's a texture difference, most of all. Muffins are more like mini quick breads, with a denser crumb. Cakes are fluffy and light, or dense and fudgy, or anywhere in between. But when I hear "muffin" I think of a certain texture, you know? 

I got some cocoa nibs a few weeks ago to snack on and I've realized I do not care for them plain. Any recipe suggestions (savory or sweet) that would be good to use them in?


Cold-Brewed Chocolate Floats

RECIPE: Cold-Brewed Chocolate Floats

These scones have been on my list of things to try, for a while, too:

Chocolate Chip-Mocha Scones With Cacao Nibs

RECIPE: Chocolate Chip-Mocha Scones With Cacao Nibs

So do I, but the texture is that of a real old-fashioned muffin, not too sweet, with "tunnels" throughout. The kind that you make from a 40-year-old cookbook. Today's muffins are huge pieces of cake.

On a hunch, I purchased a jar Kimchee . Please tell this Kimchee virgin the best way to begin enjoying it. Thanks for many years of excellent Free Range chats.

It's excellent to eat as a small side dish to whatever you're got on your plate or in your bowl -- salads, noodle dishes, soups, big proteins. For something a little (but barely) more involved, I love a kimchi fried rice. And I put it in sandwiches with cheddar and an apple for something special. Some more specific recipes:

Grain Bowls + Soft-Boiled Eggs With Avocado and Kimchi

Bibimbap With Kimchi and Smoked Tofu

Kimchi Pancakes

Zoodles!! They get a bad rap for being a healthy food "trend" but I assure you they are an amazing way to use up a lot of zucchini/squash. My go-to weeknight dinner is to cook up some italian chicken sausage on the stove with your favorite pasta sauce and serve it over a big plate of spiralized zucchini. If you love spaghetti, you really should try it! If you don't have a spiralizer, it's worth the $20 investment.

If you are anywhere within 20 miles of Annapolis, I'd love to come and share your zucchini before they over take you. It doesn't grow in my yard (or my Cypriot neighbors') we have lots of gas station water runoff And thanks for the info on AA Country recycling into compost!

Faithfully harvest your zucchini when they're between 4" and 6" long. Not only will they be at their peak quality, but you can reduce the volume of your haul, thus making it more manageable.

First, thank you for the tip about water melon rind. Good one! Second, can you recommend some good vegetarian restaurants in Bethesda, and also some vegetarian recipes? As I am writing, just saw the roasted tomato and chickpea curry. Thank you! Welcome more recipes like this.

True Food Kitchen has lots of veg options.

As for recipes, use our Recipe Finder and search for meatless, and/or follow my stuff -- I've got them coming at you every week!

Speaking of tabs, I always have a million open after each chat because I click on so many of the recipes you recommend :)


In my oven I have two pans consisting of a slotted top and a pan underneath to catch things. I've always been taught that this is a broiler pan and used for cooking. My elderly housemate insists this is a "drip pan, " not an oven pan, and not to be used for cooking except in emergencies. Further queries only confused the matter.

Hm. I've definitely cooked on those pans. So. 



Would you recommend a brand? I've never tried sherry vinegar. Thanks~

Anything that's actually from Spain should be great!

I never have ginger handy-how much powdered ginger would be appropriate.

2 teaspoons.

In a restaurant in Manhattan last week, I had white pizza with zucchini puree. The zucchini was a great offset to the meat and cheese and I plan to try it at home soon.

We use my 50 year old Corelle, green blossom dishes everyday, every meal as well as my blue cornflower casseroles. I just wish the lids of the latter would last as long as the casseroles have. Our "immigrant" families have been here for more than 150 years! I never tire of Corelle.

I put them in granola and cookies (prefer them to chocolate chips), but if you really want to go all out, this coffee cake is amazing:

Muffins typically aren't as sweet as cake ... unless they deliberately are made to be. I prefer a subtle taste of sweetness, which is why I have always liked muffins while my mom preferred to be overwhelmed by it. She always grumbled "not very sweet" when eating a muffin.

zucchini plants would overtake my mom's garden so she would make mass quantities of zucchini bread and freeze the loaves. come fall, we would defrost them periodically and they were LOVELY. Zucchini is so moist it survived the freezer very well.

Here it is the middle of glorious summer and fresh produce from farmers markets abounds in the D.C. region, and my neighbor gets mail-order fruit and vegetables. (I see the empty containers in the trash). Is there something wonderful or superior about them? Or is it probably some Christmas gift that keeps on giving?

There is one person who would know for sure!

I like to make soup with kimchi. I had a recipe I use as a base, but I don't remember where it came from. Basically: Saute onion, chopped zucchini, and ginger in a little oil. Add a cup or so of kimchi, chopped. Add vegetable broth to make it the consistency you like - maybe 4 cups. Simmer for 10-15 minutes to meld the flavors. Add extra gochujang because it is awesome.

Have enjoyed the two episodes thus far this summer on PBS (Vietnamese immigrants and refugees in the New Orleans, last night; Middle Eastern food in Detroit the week before). Note that the final one (Aug. 14) will be about Ethiopian immigrant food in the DC area!

I guess the author (Sonia Rao) isn't here, but do any of you know where the idea for that story about Corelle dishes came from? As the child of immigrants, rarely have I identified with a story so much. I knew those dishes were common among my parents and their friends, but I didn't know it was a bigger immigrant thing.

Sonia just remembered, noticed and started asking around. Good reporting!

How Corelle plates came to fill immigrants' cabinets

I've read several places that Meghan Markle has had to give up eating garlic and onions because the queen hates the smell so much, even a tiny residual odor on the breath. And that reportedly includes her favorite dish! Would you sacrifice your favorite food in order to become a duchess or duke? (Set aside being totally in love with Prince Harry!)

Nope, hard pass.

This really seems like something some good mints could fix.

Finally broke down and got one in advance of Prime Day. Not clear on whether it is actually better than my stick blender or old basic what kind of recipes is it superior? - Not a smoothie person, but do blend soups and puree fruits

It gets things super smooth, and it's very powerful. Can heat up a soup just from the friction. And can make nut butters and nut milks really easily. Among other things. But that doesn't mean YOU need one!

Well yeah, it is a drip pan but it's for cooking meat and drippy things typically under the broiler.

I am so glad you all highlighted Mr Rodney's barbecue journey! Not only does it showcase a wonderful regional cuisine, but also, talks about someone who was persistent when told it couldn't be done. A Charleston road trip is looking better and better! Along with the barbecue, do you have any favorite coleslaw and mac and cheese recipes to pair with this?

Thank you. Rodney Scott is an inspiration to many, I think.

Try this Classic Macaroni and Cheese recipe. It'll pair great with barbecue, whole hog or otherwise.


Chatters, do you have other recipes you enjoy with barbecue?


ARTICLE: How a small-town pitmaster turned a dying cuisine into the stuff of celebrity

The difference is the fat and sugar. Old time muffin recipes use very little fat and sugar compared to today's muffins. I still use my 1951 edition of the plaid BH&G cookbook for a lot of baked goods.

Search the web for images of "broiler pan." If the results look like the pan you have, then yes, it can be used for cooking. (I usually line the bottom pan with foil for better cleanup, although I'm starting to worry about the merits of putting greasy drips and foil into a landfill vs. putting the grease into the sewer system.) A drip pan usually does not have the "slotted top." Maybe your housemate grew up in a house where that was not used for cooking, but for, say, draining the oil from a crankcase?

Is it ok to freeze or refrigerate muffin batter? Also, how long can it sit on the counter without becoming unusable? Background: I made a recipe for 2 loaves of banana bread then decided to make mini-muffins instead. Half-way through the batter, I have enough muffins for weeks - and I need to go out and do some other things!

I frequently refrigerate muffin batter overnight (like portioned out into the pans, to be baked fresh in the morning). I forget where I saw this tip -- maybe a Williams-Sonoma cookbook? -- but they suggested letting the batter rest overnight so that the dry ingredients would more fully absorb the wet ones/to guarantee moist muffins. I know it goes against most advice with baking powder activation and what not, but ... it works!

I'd refrigerate the batter though (you don't have to portion it out, just in the bowl is fine), rather than leaving it on the counter. It'll be good for at least eight hours. 

When I saw this in a recent chat, I immediately thought the name had to be wrong. Cacahuate is Mexican for peanut. But today I cooked a can of cannellini beans in a skillet with a thin film of bacon fat over very low heat. After about twenty minutes, most of the beans had split open, and the separated pieces of the beans look exactly like those salted peanut halves that come in cans. So I'm wondering if "cacahuate bean" means a certain type of bean or does it mean beans cooked so that they resemble peanut halves.

Thanks for bringing this back around. As I said at the time, I think it's because they resemble peanuts -- and I meant when raw, but I hadn't thought of this aspect! Who knows? (There are lots of colorful bean names out there -- like cranberry bean, yellow indian woman bean, etc...)

I often add some cinnamon and kosher salt -- delicious! I also just read a recipe that calls for greek yogurt and a little peanut butter.

Nonsense. Don't all ovens come with such pans now? Roasting or broiling, that's what they're meant for. Your neighbor seems to think it's a tray for the water draining from an old-fashioned "icebox" that required to be emptied regularly.

I enjoyed the article very much. I just wish I didn't have to travel 500 miles to sample the barbecue. (I've traveled 100 miles, though.) Is there anyone around here who does whole-hog?

Not that I know of, I'm afraid. When it comes to pulled pork sandwiches, most people in the Washington area use pork shoulders. 


Chatters, do you know of any whole hog outlets in, say, Virginia?

It bothered me when I read about how he raised his prices right in front of his customers who'd been waiting in line. There's a way to handle things and that isn't it. But, that's maybe that's just me.

I agree, but I think the anecdote gets at a couple of things about Rodney: he's passionate, maybe a bit impetuous, but also believes in his business partner deeply.

I live just a couple of hours away from amazing farm country. I get my "mailorder" produce delivered weekly. Abundant, very fresh, organic, local produce. Maybe that's what your neighbor is doing?

It was mentioned in the article that the snails are invasive and neighbors are concerned. I would be too. What measures are being taken to insure they don't escape?

Writer Jason Wilson says:

The USDA does a lot of inspection to make sure that the greenhouse is secure, and the plastic pens that the snails live in are secure and they can’t escape. The farm is essentially a quarantined facility. Ric Brewer in the Pacific Northwest has been trying to get his quarantine facility approved for several years now and it’s still not finalized, so he can only work with what’s already local. The USDA is pretty strict about snail farms. You can’t just toss a bunch of snails and some dirt in a greenhouse and start farming.

At an American escargot farm, growth proceeds at a snail's pace

Two questions: the shrimp curry dish (Voraciously) sounds great, but I am allergic to cashews (although no other nuts). What might I substitute? And you really can't mention escargot "love darts" without explaining. Are they something other than what one would expect among mating critters in general?

For the shrimp curry dish, I'd throw in peanuts! 

And here's what snail writer Jason Wilson says about the second part of your question:

Well, ok, I guess you’re old enough for The Talk. So, love darts are these sharp calcareous things that land snails (such as the petit gris) shoot into each before they begin mating. Snails like petit gris are actually hermaphroditic and the darts are not technically part of the mating process. Scientists don’t really understand love darts too well, but it seems to serve some kind of “stimulating” function for the snails before they get busy. Hokay, that’s all for now! Sorry if anyone is eating lunch!

Hi team--i've been waiting all week to ask my question-I just moved into a new place and have friends coming over on Saturday for a housewarming-problem is that by Saturday the heat and humidity will be back and it's just to hot to turn on the oven. What no bake desserts other than tiramisu would you suggest? and do you have an easy quick tiramisu recipe? many thanks!

This icebox cake is stellar. (And you could use it as inspiration and use other fruit if you like; peaches or nectarines would be nice, instead of the blueberries. Or both together would be good, too.)

Blueberry and Lemon-Cream Icebox Cake

RECIPE: Blueberry and Lemon-Cream Icebox Cake

Also, I mentioned this last week, but my mom made a very delicious watermelon dessert a few weeks ago: a simple syrup with tequila and orange liqueur (minimal cooking required there, to make the simple syrup) that you use to soak slices of watermelon or mango (for several hours, or for several days). Serve them with extra syrup for drizzling, lime wedges and flaky salt (chile flakes are also nice). Not sure about the exact ratios, but I bet you can figure it out. :)

Re: tiramisu, here's something from Dorie Greenspan! It's not quite traditional, but it hits the spot.

Dorie Greenspan's Milk Chocolate-Mochamisu Pie

RECIPE: Dorie Greenspan's Milk Chocolate-Mochamisu Pie

I bought a watermelon that left something to be desired. It isn't *bad*, but it isn't good. What can I do with it to make it a bit better? I was thinking of blending it, straining it, and then using the juice in cocktails or lemonade...but I tend to do that every summer. (btw, my favorite combos are watermelon juice, lime juice, tequila, and salt; watermelon juice, lime juice, mint, and rum; and watermelon juice, basil, and vodka)

I'll leave the cocktailing suggestions to Carrie. 


But I know that restaurants have tricks to deal with less-than-ideal watermelon. One  trick is to drizzle a citrus-syrup on top of cut melon. It turns mediocre watermelon into...well, something different. Not bad, exactly, but not great ripe watermelon. 


Here's a recipe that gives you the details.

Just salting helps!

When I was growing up in the San Francisco Bay Area, I was told that the presence of snails in our gardens derived from some immigrants who introduced snails for escargot farming, but the snails got loose. And true to many feral species, became smaller over the generations, and thus inedible.

Here's a fantastic healthy bread recipe:

My parents are Korean immigrants, so I grew up eating it and continue to love it. Try it with pizza - it is phenomenal. The crunchiness, slight heat and sharp taste create the perfect contrast to pizza.

We're in D.C. I'm pretty sure the produce ships from the West coast.

Blueberry fool! I'm the recipe tester and it's easy and delish.

The simple syrup I've made lately gets little floaty translucent white clouds in it within a couple of weeks of making it. My spouse is afraid that it is something harmful growing in it. I'm mixing it 1:1 and refrigerating it once it cools. Any thoughts about what it is, if I should worry about it, or how to prevent it? Thanks.

I've had this happen too, and usually err on the side of throwing it away because I'm scared of mold. (But I'm not sure that it IS mold, actually, and very brief Internet searches are now leading me to believe it might just be crystallization?)

But to be safe, you could add a bit of vodka or citric acid to simple syrups, which in theory should make them last longer. 

Oh, also: I've just been using maple syrup in place of simple syrup for, like, every cocktail. It lasts forever and is so light in flavor that it's not a big deal. 


We get deliveries every week from Hungry Harvest. They provide produce that is rejected by grocery stores (due to oversupply, odd shapes/sizes, etc.) so you get it for cheaper and reduce food waste.

We lived in Ventura County. Snails were a pest. I once collected 50 from our backyard garden in one 30 minute go. I drowned them before putting them in the garbage. I hated snails. I still do. Then we lived in Belgium and had snails just like the ones in California as a pest. I always assumed they arrived on the wine grape rootstock from France.

When I got a new oven a year ago, I saved the broiler pan from the old stove, which was a good thing because the new one didn't come with one. The new one, a GE gas range, has the broiling gas jets along the top of the oven, no longer in the drawer below. Oh, and one chatter said something about pouring grease down the drain. NEVER POUR GREASE DOWN THE DRAIN!! It hardens and clogs your pipes. I pour drippings into a can that I keep in the freezer. When it's full, I put it in the trash.

The traditional accompaniments for Brazilian feijoada are thin-sliced cabbage and orange slices, to ease the heat.

If the box says "Hungry Harvest," it's a service that sends you local fruit and veg that grocery stores rejected and would have otherwise been thrown out. So that might explain it.

Well, you've sprinkled us with confectioners' sugar, so you know what that means -- we're done!

Thanks for the q's today! 

Now for our giveaway book: The chatter behind the first question we posted, about farmers market produce, will get "Jam Session" by Joyce Goldstein. Send your mailing info to, and she'll get you your book!

Until next time, happy cooking, eating and reading!

In This Chat
Joe Yonan
Joe Yonan is the Food and Dining editor of The Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook." He writes the Weeknight Vegetarian column.
Carrie Allan
M. Carrie Allan is The Post's Spirits columnist.
Tim Carman
Tim Carman is a food staff writer at The Post. He writes the weekly $20 Diner column.
Kara Elder
Kara Elder is the Food section editorial aide.
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