July 2, 2015 / 15th of Tamuz, 5775
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Mari Levine

  • There are lots of ways to dress up ice cream. You can drizzle it with caramel or hot fudge, or roll it in a magic chocolate shell or any number of toppings. But the cone—the loyal vehicle that keeps your hands away from the sticky sweet on a hot summer day—is usually left as-is. Yes, plain ice cream cones are a good foil to the ice cream when left untouched, but when you want to dress up your cone, all you need is some chocolate and any topping yo...

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  • If you could only eat one thing for the rest of your life, what would it be? For me, the answer is simple: sandwiches!

    I know it’s a broad category and an answer that probably won’t be a surprise to readers of this blog. (See evidence here, here and here.) There’s just something about a perfectly crafted sandwich, one where the bread is chewy but not too tough, and all of the ingredients combine to make something much greater than the sum...

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  • I get a kick out of the recommended Father’s Day gifts advertised this time of year. They assume every father is a beer-swilling, golf-playing, grill-manning carnivore. My dad is no vegetarian, but he doesn’t drink beer, prefers boxing over golf, and goes as far as turning on the grill but doesn’t actually put any food on it. (He leaves that to my mom.) So while he’s not offended by the ads that assert a new set of golf clubs is the on...

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  • A few weeks ago, I went to the Arnold Arboretum for the annual Mother’s Day Lilac Festival. It was a perfect day: lots of families, lots of dogs, and a one-day lift on the Arboretum’s gently enforced ban on picnic food. Instead of surreptitiously sneaking food into the Arboretum that day, they gathered many of Boston’s best food trucks and encouraged you to eat while you browsed the flowers.

    My sister, Jackie, wasn’t able to ma...

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  • As a former cheesemonger, my girlfriend gets a lot of questions when Shavuot rolls around, anything from how to put together a beautiful cheeseboard (for which you can find great guidelines here) to the best cheesecake recipe to make for dessert. Those are two excellent ways to honor the tradition of eating dairy on this holiday, but here’s another recipe to add to your arsenal: a super simple salsa with feta and olives. “Feta salsa” may sou...

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  • I recently noticed that there is now a recipe on Rolo bags for Rolo Bites, the bite-sized concoction that originated on Pinterest and has taken the party circuit by storm. With only two or three ingredients, you can have a dessert that everybody—and based on its popularity, I really mean everybody—loves.

    I’m always fascinated by recipes as simple as this one that take on lives of their own. So I made one of my own by combining two of thes...

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  • Serving a mother breakfast in bed is a terrific, thoughtful idea. But it has some logistical issues, including stealthily preparing the meal so your light-sleeping target doesn’t arouse, and, if you accomplish that, anxiously watching her try to balance a plate full of pancakes in bed without causing a mess. Yes, it’s the thought that counts, but you don’t want that thought to be tinged with inconvenience.

    This quick recipe satisfies a mo...

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  • Not all of my friends enjoy cooking as much as I do. When they come over for dinner, they know we’ll do most of our chatting in the kitchen, they on a chair at the table and me at the stovetop, putting the finishing touches on our meal. These friends may be perfectly happy being cooked for, but they do still like to contribute. For that reason, I like to keep a few recipes on hand that anyone can prepare, no matter their cooking prowess—or lack th...

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  • I’ve been making my own hummus since college, and over the years I’ve developed an easy go-to recipe. But to keep things interesting, I like to make slight modifications. I’ll add extra-large doses of tahini for sesame richness, whisk in the olive oil by hand for a looser consistency, or roast garlic cloves and smash them into a paste for a hit of spice and caramelized sweetness. And although I’ll try just about any modification once, ...

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  • It’s very easy to overthink recipes, especially ones you’re preparing for a Boston Marathon viewing party to impress your friends. I’m pretty sure for me this is a side effect of graduating from culinary school: You think everything you make has to be a complicated masterpiece that someone without a culinary education could never fathom recreating.

    There are two problems with this: First, simple food can be as good as any complex dish, an...

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Mari_levine_photo
Mari 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).

Latest Comments

Sounds delish! I'm going to have to try making it
Chosen Eats: Vegetarian Spring Rolls with Peanut Sauce
I'm happy to be that "helpful friend "who wants to contribute. These sound delicious!
Chosen Eats: Vegetarian Spring Rolls with Peanut Sauce